“Olive oil cake, with its dense crumb, salty-savory flavor, and ability to take on just about any topping, is a staple here at Brushland. Lots of our guests order an extra one of these and have it the next morning with tea. We let the season dictate the fruit we serve the cake with—right now it’s wild wineberries, raspberries, and blueberries. In the fall and winter, it’s just as delicious with figs or blood orange. To make this extra decadent, try spooning ricotta sweetened with a bit of maple syrup over the top.”
1. Preheat oven to 325°F.
2. Mix the eggs and lemon zest in a stand mixer on medium speed for about 30 seconds.
3. While running the mixer, drizzle in the honey, combining for another minute.
4. Slowly drizzle in the canola and olive oils, followed by milk.
5. Turn off the mixer and add the dry ingredients (sugar, flour, baking powder, baking soda, and salt).
6. Resume mixing on medium speed for 2 minutes or until batter is smooth and has thinned.
7. Line a 9-inch square cake pan with parchment paper (for ease of removal).
8. Pour the batter into the pan and place in the oven for 45 minutes, rotating halfway through baking.
9. Remove the cake from the oven and allow to cool on a rack. Cut it into even squares and place on a plate in a single layer. Store the cake in the fridge until ready to serve.