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Olive Oil Cake and Honey Syrup

Posted on February 09 2017, By: Dina Fleischman

It's snowing out.  That means I'll either be making a stew or a soup for dinner... but that's later. 

This is now and I have a jar of NY Buzz honey in my possession , patiently waiting for me to use it in a way that will be worthy of its deliciousness.  

Olive oil cake it is!

Here's a really quick and easy version for you with an absolutely dreamy honey syrup to drizzle on top.


3 cups all purpose flour (and two tablespoons for prepping the pan)

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1 1/4 teaspoon salt

1 1/4 cups milk (any fat content) at room temperature

1/4 cup brandy or orange liquor

1/4 cup orange juice

zest from one lemon

3 large eggs at room temperature

2 cups sugar

1 cup extra virgin olive oil



3/4 cup honey

3/4 cup sugar

3/4 cup water

2 whole cloves

2 strips of orange or lemon zest 


Heat oven to 375 degrees Fahrenheit.  Oil the bottom and side of a cake pan, cut out a round of parchment paper to fit the bottom of the pan and place in the oiled pan.  Oil the parchment paper and dust with two tablespoons of flour.

Combine flour, baking soda, baking powder and salt in one bowl and set aside.

In a separate bowl, combine milk, brandy, orange juice and lemon zest.   

In a third, large bowl, combine eggs and sugar and beat with a whisk until smooth.  Gradually add the olive oil to the egg and sugar mixture, and continue beating with the whisk until well emulsified.

Add liquid ingredients to the egg/sugar/olive oil mixture, combine well and then add the dry ingredients, one third at a time, combining well in between each addition.  Don't overbeat, just make sure the ingredients are well combined and the batter is smooth.

Pour batter into the prepared pan and bake for one hour and ten minutes.

While the cake bakes, in a small saucepan, combine the sugar, honey, water, orange zest and cloves and bring to a low simmer.  Let it simmer for 10 minutes and remove from heat and allow to cool to room temperature.

When the cake is done, let it rest for 10-15 minutes.  Place a large platter or cutting board over the cake pan and invert the cake.  Peel away the parchment paper and, using another platter or cutting board (a cookie sheet will do as well) invert the cake again.

Drizzle the syrup onto the cake.





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