Oil Cake

Oil Cake

Traditional sweet with Peña de BaenaExtra Virgin Olive Oil, flour and sugar as the main ingredients.

1. Temper the water and dissolve the yeast in it.
2. Beat the egg with the pinch of salt and add the extra virgin olive oil Peña de Baena.
3. Mix the flour with the sugar in a bowl and make a well in the center like a volcano where we will incorporate the rest of the liquid ingredients: the beaten egg and the water with the yeast.
4. Mix well with a spatula or wooden spoon and let it rest in the same bowl for half an hour covering with a cloth.
5. Start kneading for ten or fifteen minutes. At first, we will do it with the spatula as the dough will be somewhat sticky. If it is too difficult to handle, we can add more flour but only enough to facilitate kneading.
6. When the dough comes off the walls of the bowl and we can make a ball, transfer it to the greased countertop and knead always taking from the edges towards the center, several times until the dough is elastic and does not stick to the fingers. Make a ball with the kneaded dough and leave it in a bowl greased with oil and covered with a cloth for at least eight hours in a cool place.
7. After this time, take out the dough and spread it, shaping it into a cake, on parchment paper. At this point, we will see that the dough has increased a lot in volume and has become spongy. Let it rest for half an hour.
8. Sprinkle with sugar moistened with anise and sliced almonds.
9. Preheat the oven with top and bottom heat to 250ºC.
10. Reduce the temperature to 220ºC and place the cake. After ten minutes, lower the temperature to 180ºC and bake for another ten minutes.

Recipe from the book El recetario de Baena. The traditional olive oil cuisine of María Victoria Ruiz de Prado. ISBN: 978-84-616-4514-5