You will need: wax or parchment paper, 1 1/3 cups olive oil*, 3 large eggs, 1 1/4 cups milk and a 9-inch springform pan or bundt pan. *We recommend Eureka Lemon, Blood Orange, Persian Lime, a Mild Ultra Premium Extra Virgin Olive Oil, or even 1/2 part Mild EVOO mixed with 1/2 part Rosemary Olive Oil.


Directions: Preheat oven to 350° Grease pan, line bottom with parchment or wax paper. In large bowl beat eggs, milk and olive oil together. Pour dry mix contents into prepared liquid ingredients and mix with whisk or fork until all dry ingredients are incorporated. Pour batter into span and bake for 55-60 min, or until a toothpick stuck in the center comes out clean. Cool in pan 30 min, then run knife around edge, release edge of pan, turn on cooling rack, remove pan bottom, turn top up to cool for at least 2 hours. When cooled, dust with powdered sugar for decoration. Slice and enjoy with ice cream or your favorite fruit with cream. (Cake is even better the next day.) The cake will taste like the olive oil you choose, so pick one you love!



Nutrition Facts: Serving Size: 1/12 of recipe 49g (49g), Amount per serving: Calories 138, Calories from Fat 2, Total Fat 0g (0% DV), Saturated Fat 0g (0% DV), Choles-terol 0g (0% DV), Sodium 265mg (11% DV), Total Carbohydrate 32g (11% DV), Dietary Fiber 1g (2% DV), Sugars 17g, Protein 2g, Vitamin A (0% DV), Vitamin C (0% DV), Calcium (7% DV), Iron (5% DV) Percent Daily Values (DV) are based on a 2,000



Ingredients: Bleached wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, salt, sodium bicarbonate, sodium aluminum phosphate, calcium sulphate), sugar, almond powder (organic dextrose, natural flavors). Contains: Wheat.

Olive Oil Cake Baking Mix