Slice of Summer: Nancy Silverton's Olive Cake Perfection

At Treehouse Hotel London, we love celebrating culinary magic and the talented chefs behind it. As summer blooms in full swing, we're excited to introduce a refreshing twist on olive cake with world-renowned baker and James Beard award-winning chef, Nancy Silverton. Nancy’s illustrious career has delighted taste buds across the globe, and her inventive approach and exceptional talent have earned her a well-deserved reputation for excellence.

Nancy’s journey into the culinary arts began with a deep-seated love for baking and an adventurous spirit. Her imaginative flair and dedication have led her to create unforgettable dishes, captivating food enthusiasts everywhere. Now, we’re thrilled to bring a touch of her magic to Pizzeria Mozza London with her delightful Olive Oil Cake recipe, perfect for a summer day.

These charming little cakes, infused with the zest of fresh oranges and aromatic rosemary, are as enchanting as they are delicious. Ideal for a summer picnic or a whimsical afternoon treat, Nancy’s Olive Oil Cake combines simple ingredients with a creative twist. Join us as we dive into this playful baking adventure and discover the joy of Nancy Silverton’s culinary creations.

Ready to see the magic in action? Watch the video by clicking HERE.

What You Need: The Essential Special Equipment

• Small decorative molds (2-tablespoon to ¼-cup capacity) or tart pans with removable bottoms (Nordic Ware Bundt Charms with a 2-tablespoon capacity are perfect)
• Cooking spray

Ingredients:

• 247.5 grams (2 cups plus 2 tablespoons) unbleached pastry flour (or all-purpose flour)
• 300 grams (1½ cups) granulated sugar
• 1 teaspoon Diamond Crystal kosher salt
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 367.5 grams (1½ cups) whole milk
• 337.5 grams (1½ cups) extra-virgin olive oil
• 3 extra-large eggs
• 1 medium orange
• 2 tablespoons chopped fresh rosemary

Recipe:

• Prepare the Dry Ingredients:
• Sift together the flour, sugar, salt, baking soda, and baking powder into a large wide bowl.
• Mix the Wet Ingredients:
• In a separate large bowl, whisk together the milk, olive oil, and eggs.
  
  Combine the Mixtures:
• Create a well in the center of the dry ingredients.
• Pour half of the wet ingredients into the well and use a whisk to draw the dry ingredients from the edges to the center into a thick paste.
• Add the remaining wet ingredients and whisk to combine. If the batter is lumpy, pour it through a fine-mesh sieve.
• Using a fine Microplane, grate the zest of the orange into the bowl (reserve the orange for another use).
• Add the rosemary and stir to incorporate.
• Transfer the batter to a pitcher or another vessel that is easy to pour from.
  
  Preheat the Molds and Oven:
• Adjust an oven rack to the center position.
• Place the molds on a large baking sheet and put them in the oven.
• Preheat the molds and the oven to 350°F for at least 20 minutes.
  
  Prepare the Molds:
• Remove the baking sheet from the oven.
• Working quickly so they don't cool and taking care not to burn yourself, coat the molds with cooking spray.
  
  Fill the Molds:
• Pour the batter into the molds.
• Alternatively, use a measuring cup or scoop to fill the molds to the rim with batter.
  
  Bake to Golden Perfection:
• Return the baking sheet with the molds to the center rack of the oven.
• Bake the cakes until they are deep golden brown and firm to the touch, about 25 to 35 minutes.
• Rotate the baking sheet front to back halfway through baking to ensure even browning.
  
  Unmold the Cakes:
• Remove the baking sheet from the oven and gently bang the molds on the countertop to loosen the cakes.
• Invert the cakes onto a cold baking sheet and turn them upright.
• Repeat as needed to bake more batches.