Pompeian Olive Oil Chai Cake
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prep time
20 mins
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cook time
1 hour
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total time
80 mins
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servings
12
INGREDIENTS
2 cups (240g) all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
1 tablespoon McCormick ground cinnamon
2 teaspoons McCormick ground ginger
1 teaspoon McCormick ground allspice
½ teaspoons McCormick ground nutmeg
1 ¼ cup (250g) Domino Baker’s Sugar
1 cup Pompeian Organic Smooth Extra Virgin Olive Oil
1 ¼ cups whole milk
2 large eggs
1 tablespoon vanilla extract
Confectioner’s sugar, as needed for garnishing
PREPARATION
- Preheat the oven to 350°F. Coat a 9-inch round pan with extra virgin olive oil and line the bottom with parchment paper.
- Whisk flour, salt, baking soda, baking powder and spices together in a large bowl. In a separate large bowl, whisk the baker’s sugar, organic extra virgin olive oil, milk, vanilla extract and eggs. Add the dry ingredients and whisk until just combined.
- Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, about one hour.
- Run a knife along the sides of the pan to release Allow cake to cool in pan for 30 minutes then invert onto a cooling rack and allow to cool completely.
- Garnish with baker’s sugar before slicing and serving.
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