Zucchini-Olive Oil Cake
For making desserts, Theo recommends using a mild extra-virgin olive oil, like her Arbequina. Its subtle flavor complements the more delicate vanilla in this Zucchini- Olive Oil Cake.
Ingredients
Directions
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Preheat oven to 350°F. Grease and flour three 8-inch round baking pans; set aside. Spread shredded zucchini on a plate. Blot dry with paper towels.
In a large mixing bowl whisk together sugar and oil. Add eggs, almond milk, and vanilla; whisk to combine. Add flour, baking powder, and 1 tsp. kosher salt; whisk to combine. Stir in zucchini. Pour into prepared pans (2 cups per pan). Bake 30 minutes or until a toothpick inserted near center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and cool completely.
To assemble, place one cake layer on a serving platter. Frost top lightly with some of the Cream Cheese Frosting. Repeat with cake layers and frosting. Frost tops and sides with remaining frosting. Garnish with fresh figs and olive leaves.
Nutrition Facts
Cream Cheese Frosting
Ingredients
Directions
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In bowl beat the cream cheese, butter, extra-virgin olive oil, and vanilla on medium speed until light and fluffy.
Gradually beat in powdered sugar until spreading consistency. Makes about 2 cups frosting.
