Olive cake with candied ginger
8 servings
120 minutes
Olive oil cake with candied ginger is a refined dessert inspired by Greek culinary traditions. The use of olive oil gives it softness and moisture, while the combination of cocoa and candied ginger creates a unique balance of flavors – a delicate chocolate note with the spicy sweetness of ginger. Greeks have valued olive oil in baking for centuries, considering it not only healthy but also providing a special texture. This cake is perfect for cozy evenings with a cup of coffee or as an original addition to the festive table. Slow baking makes it airy and rich, while the sugary crust adds a delicate crispy coating. Due to its uniqueness, this dessert is not just a treat but a true gastronomic adventure that reveals the richness of Greek cuisine.
1
Mix the flour with cocoa powder.
- Wheat flour: 200 g
- Cocoa powder: 85 g
2
In a large bowl, mix cream, olive oil, powdered sugar, eggs, and milk. Then add the mixture of flour with cocoa and baking powder.
- Cream 25% fat: 125 ml
- Extra virgin olive oil: 140 ml
- Sugar: 360 g
- Chicken egg (large): 2 pieces
- Milk: 240 ml
- Baking powder (raising agent): 1 tablespoon
3
Add ginger to the prepared dough.
- Crystallized ginger: 200 g
4
Grease a 25 cm diameter baking pan with olive oil. Sprinkle a little sugar.
- Extra virgin olive oil: 140 ml
- Sugar: 360 g
5
Place the dough in the mold and bake for 5 minutes at 180 degrees, then reduce the temperature to 150 degrees and bake for another 1 hour and 30 minutes.
6
Take the cake out of the oven and let it cool.
