This Sourdough Extra Virgin Olive Oil Cake is a refined take on the traditional Italian dessert bringing together the richness of premium Italian extra virgin olive oil with the subtle tang of sourdough.
The addition of sourdough starter creates a gentle complexity, giving the cake a moist, tender crumb and a slightly tangy depth. Balanced with fresh lemon juice, this cake is bright, aromatic, and incredibly satisfying.
Whether served as a casual afternoon treat or an elegant dessert, this cake showcases how simple ingredients when elevated with luxury olive oils from Italy can create something truly special.
The sourdough starter adds a gentle, unexpected complexity to the flavor, making each bite moist and tender, while the lemon juice gives it a refreshing brightness. Perfect on its own or with a light glaze, this cake balances sweet and savory, making it versatile enough for both casual treats and special occasions. The unique blend of flavors creates a cake that’s as sophisticated as it is comforting, and as Mia says it perfectly:
"It’s a cake, but when you add Cucino by Piro, it’s basically a health food!"
Why Olive Oil & Sourdough Work So Well
Using a high polyphenol extra virgin olive oil adds both flavor and nutritional value. A high-antioxidant extra virgin olive oil enhances the cake’s richness while keeping it light and moist.
Paired with sourdough, the result is a beautifully balanced flavor profile—slightly tangy, gently sweet, and deeply satisfying.
For baking, choosing the best olive oil for cooking is essential. A heat friendly extra virgin olive oil like Cucino ensures stability at higher temperatures while maintaining its smooth, delicate taste.
Ingredients:
- 200g all-purpose flour.
- 240g granulated sugar
- 50-100g active sourdough starter (depending on how tangy you want the cake)
- 240g extra virgin olive oil Cucino by Piro
- 180g milk
- 3 large eggs
- Juice from one lemon (about 2-3 tbsp)
- Zest of one lemon (optional, for extra flavor)
Instructions:
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Grease and flour an 8-inch (20cm) round or square cake pan, or line it with parchment paper.
- Combine Wet Ingredients:
- In a large mixing bowl, whisk together the olive oil, sugar, and eggs until well combined and smooth.
- Add the milk, lemon juice, and sourdough starter. Whisk until smooth and fully incorporated.
- Mix in Dry Ingredients:
- In a separate bowl, sift the flour.
- Gradually fold the flour into the wet mixture until just combined. Be careful not to overmix, as this could make the cake tough.
- Pour and Bake:
- Pour the batter into the prepared cake pan.
- Bake at 350°F (175°C) for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- Serve as is or with a dusting of powdered sugar or a simple lemon glaze.
Mia Clarkke, known as @TheOliveOilQueen on Instagram, is a passionate advocate for high-quality olive oils and Mediterranean cuisine. She shares her expertise on selecting, tasting, and cooking with extra virgin olive oils, helping followers appreciate the depth and health benefits of this ancient ingredient. With engaging posts and educational content, Mia inspires her community to elevate their culinary experiences, making her a go-to resource for olive oil enthusiasts and home chefs alike.
