I’m terribly undecided about this cake. Which is probably why these images have been sitting on my computer for weeks, taunting me, begging to be posted – or not. It’s not that I didn’t love this cake. In fact, I actually enjoyed it quite a bit. I’m just unsure how others might feel about such a cake. Olive oil and Nutella? Together? Yes, indeed.
Since mildly sweet, humble cakes are somewhat of an obsession of mine, this cake won me over at first bite. The original recipe doesn’t call for Nutella but rather the more expected flavor of lemon. But I had a half opened jar of the chocolate hazelnut spread in my pantry and couldn’t imagine a better way to put it to use. It imparted an interesting sweet and savory flavor combination to the cake, though I should not that I would highly recommend making it with a light-flavored olive oil instead of a full-bodied variety, unless you really, truly love olive oil.
Now, if you’ll excuse me, I’ve got to get ready for the weekend ahead. Making the bed, baking banana bread, cleaning my apartment, and getting cleaned up for Joey’s visit in a few hours! It never gets old. I get so excited each and every weekend. Hopefully this weekend I manage to stay healthy and do more than sit curled in a ball on the couch.
Have a happy weekend, all!
Nutella Olive Oil Cake
Adapted from Gourmet magazine, 2006
*3/4 cup olive oil (extra-virgin if desired), plus additional for greasing pan
*1/3 cup Nutella, melted slightly in the microwave and stirred
*1 cup cake flour (not self-rising)
*5 large eggs, separated, reserving 1 white for another use
*3/4 cup plus 1 1/2 tablespoons sugar