The Blog of Anna Boiardi

Olive Oil Cake

I am always looking for a light cake for Summer desserts and this is one of my favorites. Super simple and really delicious alone or to serve with berries and whipped cream. Also because this cake is made with potato starch it is GLUTEN FREE!


2 cups potato starch

1 3/4 tablespoons baking powder

1 1/2 cups sugar

5 large eggs

3/4 cup pure olive oil


1.     Preheat the oven to 350˚F and center a rack in the oven. Butter a 9-inch springform pan.

2.     Sift the potato starch with the baking powder into a bowl or onto a sheet of aluminum foil or parchment paper. [1]

3.     Place the sugar in a medium bowl. Crack in one of the eggs. Starting on low, beat the sugar and egg with an electric mixer until well combined. Then raise the speed to medium and beat until the mixture turns a very pale yellow color, 2 to 3 minutes.

4.     Add the second egg, and beat as before, starting on low speed so as not to get batter all over the kitchen, and then on medium, until the mixture returns to the pale, yellow color. Continue in this way to beat in all the eggs.

5.     With the mixer on medium-low, pour in the oil in a thin, constant stream (it’s easier if you have someone help you to pour). Beat until combined.

6.     Now add in the dry ingredients, in about 5 batches, beating until the batter is completely combined between additions.

7.     Pour the batter into the pan and tap the pan lightly on the counter to reduce air bubbles. Bake the cake until it is puffed and lightly browned all over the top, and a tester inserted into the center comes out dry, 50 minutes to 1 hour. Cool the cake completely, placing the pan on a wire rack for at least 1 hour. It will settle slightly as it cools. Then remove the pan, cut the cake into wedges, and serve as is or with fresh fruit and whipped cream.



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