Recipe: Make Gypsy Kitchen’s Olive Oil Cake
The olive oil cake at Gypsy Kitchen is my all-time favorite restaurant dessert. Who would have thought olive oil would make such a delicious cake? I’d love to have the recipe. — Sam Alexander, Decatur
Executive chef Banks White shared the recipe for this moist, orange-scented cake. “The olive oil cake is a classic Mediterranean dessert flavored with orange zest and Turkish baking spices, and the citrus flavor balances well with the warm spices we use in other dishes. It’s not currently on our menu — we have a Turkish spiced cake in its place — but I am always pleasantly surprised when guests ask about it. Enjoy making it at home!”
In our photo, the cake is plated with a piping of creme anglaise and garnished with a thin orange slice and fine streusel crumbs made from flour, brown sugar, cinnamon, nutmeg and oatmeal.
Gypsy Kitchen’s Olive Oil Cake
- 1 1/4 cups cake flour
- 3/4 cup granulated sugar
- Zest of 1 orange
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 3/4 cup extra-virgin olive oil
- 1 egg
- 1 tablespoon vanilla
- Creme Anglaise (see recipe)
- Heat oven to 350 degrees. Spray sides and bottom of a 9-inch springform pan with nonstick cooking spray.
- In a large bowl, whisk together flour, sugar, orange zest, baking powder, baking soda and salt. Set aside.
- In a small bowl, combine buttermilk, olive oil, egg and vanilla. Pour buttermilk mixture into flour mixture and whisk to combine.
- Pour batter into prepared springform pan and bake 45 minutes, until top is golden brown and a toothpick inserted in the center comes out clean. Let cake cool in pan on a wire rack. Cake can be stored in springform pan until ready to serve.
- When ready to release cake, run a butter knife around sides of the pan and remove ring. Cut cake into 8 wedges and serve with Creme Anglaise.
Nutritional information
Per serving: Per serving, without Creme Anglaise: 362 calories (percent of calories from fat, 55), 4 grams protein, 37 grams carbohydrates, trace fiber, 22 grams total fat (4 grams saturated), 27 milligrams cholesterol, 216 milligrams sodium.Creme Anglaise
- 1 cup heavy cream
- 1/2 cup whole milk
- 4 egg yolks
- 5 tablespoons granulated sugar
- 1 tablespoon vanilla bean paste
- 1/2 teaspoon salt
- Zest of 1 orange
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- In a medium, heavy-bottomed saucepan over medium-low heat, combine cream, milk, egg yolks, sugar, vanilla bean paste and salt. Whisk until smooth and continue whisking until sugar is dissolved and mixture has thickened, about 10 minutes. Remove from heat and allow to cool. Stir in orange zest, cinnamon and nutmeg and refrigerate until ready to serve.
Nutritional information
Per serving: Per 1/4-cup serving: 175 calories (percent of calories from fat, 70), 3 grams protein, 10 grams carbohydrates, trace fiber, 14 grams total fat (8 grams saturated), 127 milligrams cholesterol, 308 milligrams sodium.From the menu of . . . Gypsy Kitchen, 3035 Peachtree Road, Atlanta. 404-939-9840, gk-atl.com.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
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