I’ve always wanted to make an olive oil cake, but to be honest I’ve been nervous that it would just be… weird. Like, olive oil as a cake flavor? Rully? You cray?
Well now I know the answer: I am not cray. It’s actually one of the most uniquely-flavored cakes I’ve ever eaten.
Picture a nutty, sweet cake with slightly grassy, vegetal undertones. It’s weirdly mild in flavor, yet at the same time has enough flavor that you’re like “oh… OH. Yes.”
It’s desserty enough that it will satisfy a sweet tooth, yet the sugar isn’t overwhelming- this could easily be paired with a cup of coffee and called a breakfast cake.
In other news, I’m currently working with a designer on coming up with a brand new site that’s slated to launch in September. I want it to be the best site it can be, so I’m hoping you can help me out by taking a 5 minute reader survey here.
And on that note, I’m really struggling with my blog name. “Broma Bakery” doesn’t seem to encapsulate everything that I do anymore. But at the same time, it’s the name people know me by, and changing my name to “Sarah Fennel” doesn’t feel exactly right either. What do you think?
I just want the new site to be everything it can for you guys. I want it to showcase the things you like, minimize what you don’t, and add in some really fun new stuff, too.
Leave a comment and rate this recipe!
Super easy and super delicious whit whichever fruits you put in!
This looks delish and as usual, the photography is amazing! i TOOK YOUR SURVEY AND HOPE THE INPUT HELPS. i LIKE THE NAME OF YOUR BLOG BUT CAN UNDERSTAND WANTING TO UPDATE ALONG WITH CONCERN OF “GETTING LOST.” i LIKE THE SUGGESTION ABOVE “tHE nEW bROMA” OR BROMA REINVENTED.
This is the prettiest olive oil cake! Love the gorgeous stone fruit. Will take your survey now!
I have clipped several olive oil cakes, but not made one. Not one. you’ve convinced me! I like the description that it’s not overly sweet.
Do you think all-purpose flour would work for the semolina?
Once again, beautifully photographed. TY!
Hi Judy! Thanks so much! It’s really fantastic. I even made a version without the fruits and loved it. The all purpose technically could work for the semolina, but I wouldn’t recommend it, as the semolina flour really brings out the taste of the olive oil, and gives the cake its texture. Without it, it would just be a white cake made with olive oil.
This cake looks and sounds bloody delicious! I am most definitely going to give this recipe a try:)
Thank you Jana! Hope you enjoy!