Our new oven is definitely getting a workout! Lots of breads, rolls, casseroles, roasted veggies… all of the things we couldn’t make in the Extended Stay, and all of the things we didn’t make the first month we were here with the old electric range.

The new gas range is awesome – we’re both having a lot of fun in the kitchen – getting used to a new layout after 20 years, new places for pots, pans, and bowls, new places for spices and other ingredients… We’re quickly getting things organized. It is a smaller space than what we left, so we’ve been getting creative. It’s giving the old brain cells something to do…

Victor’s brain cells decided we needed a cake, so he pulled out a recipe he’s had for a while and went to work.

olive oil cake

I really wish we had gone metric in the ’70s when the rest of the world did… weighing out ingredients is just to much better…

Sicilian Olive Oil Cake


  • 3 large eggs (150 grams)
  • 3/4 cup (150 grams) granulated sugar
  • 1/2 cup (112 grams) extra-virgin olive oil
  • 1/2 cup (120 grams) whole milk
  • 1/2 teaspoon (2 grams) vanilla extract
  • 1/4 teaspoon (1 gram) almond extract
  • 1 1/2 cups (188 grams) all-purpose flour
  • 1 1/2 teaspoons (7.5 grams) baking powder
  • 1/2 teaspoon (1.5 grams) kosher salt


Preheat oven to 350°F (180°C). Spray an 8-inch round cake pan with baking spray with flour; line bottom of pan with parchment paper.

In the bowl of a stand mixer fitted with the whisk attachment, beat eggs and sugar at high speed for 30 seconds. Add oil in a slow, steady stream, beating until combined. Add milk, beating until combined. Reduce mixer speed to low. Beat in extracts.

In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to egg mixture, beating until combined, stopping to scrape sides of bowl. Pour batter into prepared pan.

Bake until a wooden pick inserted in center comes out clean, 30 to 33 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool completely on a wire rack. Brush with fresh olive oil just before serving. Store at room temperature wrapped loosely in foil or plastic wrap.



It came out great! Excellent texture, tons of flavor, not too sweet… the perfect dessert! He dusted with powdered sugar instead of brushing with olive oil – something I definitely recommend.

I think one could also go with some lemon zest and a bit of lemon juice or extract and switch it up a bit, as well.

So many ideas, so little time to eat them all…