'Olive Oil Cake' from Maureen Abood's Website

[sprinkleeninow]

'OLIVE OIL CAKE'

SERVINGS: 8

RECIPE BY: MAUREEN ABOOD

High quality extra virgin olive oil is a must for this cake, which relies on the oil for subtle, fabulous flavor. Whole milk labneh (or Greek yogurt) can be replaced with lower fat content or with plain yogurt.

INGREDIENTS~

FOR THE CAKE:
1/2 cup extra virgin olive oil, plus more to coat the pan
1 1/2 cups unbleached, all-purpose flour, plus more to coat the pan
2 teaspoons baking soda
1/2 teaspoon salt
1 cup granulated sugar
Zest of two lemons
2 large eggs
3/4 cup whole milk labneh

FOR THE GLAZE:
1 cup confectioners' sugar
2 tablespoons labneh or plain yogurt
1/4 teaspoon orange blossom water

INSTRUCTIONS

Position an oven rack to the center of the oven and heat to 350°F. Use a paper towel or napkin to coat an 8-inch loaf pan with a couple of drops of olive oil. Coat the pan with flour, knocking out any excess.

In a small bowl, whisk the flour, baking powder, and salt.

In a medium bowl, rub the sugar and lemon zest with your fingers to release the beautiful lemon flavor. Whisk in the olive oil, eggs, and labneh.

Fold in the dry ingredients until combined. The batter will be lumpy.

Spread evenly in the prepared loaf pan and bake until deep golden brown, about 50 minutes.

Meanwhile, make the glaze. Whisk the confectioners' sugar and labneh until combined. Add the orange blossom water. Adjust adding more confectioners' sugar or labneh to create a thick, pourable glaze.

Cool the cake in the pan for 15 minutes, then remove the cake to a rack set over a piece of parchment that will catch any glaze drippings. When the cake is completely cooled, spoon the glaze over top. Allow the glaze to harden briefly before serving.

This recipe is from https://www.maureenabood.com! Also visit http://www.maureenaboodmarket.com for Lebanese ingredients and tools to love.