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Brightland Creations: The best Olive (Oil) Cake, by Charlotte Druckman

Brightland Creations: The best Olive (Oil) Cake, by Charlotte Druckman

One of our favorite cookbook authors is Charlotte Druckman, a New York City based food journalist who wrote a fantastic cookbook, Stir, Sizzle, Bake, and forever changed our relationship with the cast iron skillet. Charlotte also regularly contributes to the Wall Street Journal, Travel + Leisure, The Washington Post and more. 

Charlotte also happens to be a Brightland enthusiast (and customer), and we are so excited that she has created a very special Olive (Oil) Cake recipe for the Brightland community. We are jazzed to share the marvelous recipe, below, featuring Brightland's ALIVE

 

Olive (Oil) Cake



Ingredients

 3/4 cup AP flour

¼ cup almond meal

1 teaspoon (5 grams) baking powder (the aluminum-free kind, if you can find it)

1/8 teaspoon salt

1/2 cup light brown sugar

½ cup granulated sugar, divided

1/2 cup Brightland's ALIVE


2 large eggs

1 tablespoon vanilla
5/8 cup pitted oil-cured black olives, roughly chopped



 How To: 


Heat oven to 350°F with a well-seasoned cast-iron skillet in it.

Sift or whisk together flour, baking powder and salt in a medium bowl. In a the bowl of a stand mixer (or using a large mixing bowl and handheld electric mixer), beat Brightland's ALIVE, light brown sugar and 1/4 cup + 2 tablespoons granulated sugar together on medium-high speed until thoroughly combined. Add the eggs, one at a time to incorporate, scraping down the bowl, then add the vanilla and beat to incorporate.

 

Decrease the speed to low and add the dry ingredients, mixing until just combined.

 

Spoon batter into the hot cast-iron skillet and use an offset spatula to level it off and smooth it. Scatter the olives all over the batter, covering it. Sprinkle the top with the remaining 2 tablespoons sugar.

 

Bake until cake is golden and a toothpick inserted into a center part of the cake comes out free of batter, about 40 to 45 minutes. 

 

Wait about 10 minutes before flipping it out of the skillet—use a butter or dinner knife (not too sharp) to make sure the cake is loosened from the sides of the pan, and, if necessary, to coax the edges off the bottom of the pan for easy flipping. Have two plates ready, because you’ll need to flip it twice so it’s right (olive) side up. Let it cool completely before serving.