Angolan-inspired Olive Oil Cake

Ingredients

In this Angolan-inspired version, we incorporate Angolan spices and ingredients such as piri piri and palm oil to infuse the cake with a unique flavor profile. Additionally, we top the cake with honey and crushed peanuts, adding a touch of sweetness and crunch that complements the savory elements of the dish. We alse have the original recipe for Bizcocho de aceite, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon ground piri piri pepper 1/2 teaspoon ground piri piri pepper
• 1/2 cup (120ml) olive oil 1/2 cup (120ml) olive oil
• 1/4 cup (60ml) palm oil 1/4 cup (60ml) palm oil
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 3 large eggs 3 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (120ml) whole milk 1/2 cup (120ml) whole milk
• Honey, for drizzling Honey, for drizzling
• Crushed peanuts, for garnish Crushed peanuts, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 36g, 20g
• Protein: 4g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, salt, and ground piri piri pepper.
3. 3.
   In a separate large bowl, whisk together the olive oil, palm oil, and sugar until well combined.
4. 4.
   Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
6. 6.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. 7.
   Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. 9.
   Once cooled, drizzle the top of the cake with honey and sprinkle with crushed peanuts.
10. 10.
    Slice and serve.

Treat your ingredients with care...

• Olive oil — Use a good quality extra virgin olive oil for the best flavor.
• Palm oil — Look for sustainably sourced palm oil to support ethical practices.
• Piri piri pepper — Adjust the amount of ground piri piri pepper according to your spice preference.
• Honey — Opt for a locally sourced honey to enhance the flavors of the cake.
• Crushed peanuts — Roast the peanuts before crushing them for a deeper nutty flavor.

Tips & Tricks

• For a richer flavor, you can substitute half of the olive oil with palm oil.
• Serve the cake warm with a scoop of vanilla ice cream for a delightful dessert.
• Experiment with different toppings such as caramel sauce or whipped cream.
• Add a teaspoon of ground cinnamon for an extra layer of warmth and spice.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Angolan-inspired Olive Oil Cake as a delightful dessert or enjoy it with a cup of coffee or tea for a satisfying snack.

Presentation advice

Present the cake on a decorative cake stand or plate. Drizzle honey over the top and sprinkle crushed peanuts for an enticing visual appeal.