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Pink Bee Olive Oil Cake

Yields1 Serving

 3 Large Eggs
 ¾ cup Pink Bee Crystallized Honey
 ½ cup Extra-Virgin Olive Oil
 ½ cup Whole Milk
 ½ tsp Vanilla Extract
 ¼ tsp Almond Extract
 1.50 cups All-Purpose Flour
 1.50 tsp Baking Powder
 ½ tsp Kosher Salt
 Fresh Berries (optional)
 Whip Cream Topping (optional)

Preheat oven to 350 degrees F (180 degrees C).
Spray an 8-inch round cake pan with baking spray and line the bottom with parchment paper.
Add eggs and Pink Bee Honey in a bowl and beat at high speed for 30 seconds with a stand mixer and whisk attachment.
Add oil slowly, beating until combined.
Add milk, beating until combined.
Reduce mixer speed to low.
Add vanilla and almond extracts and mix.
In a bowl, whisk together flour, baking, powder and salt.
Add flour mixture to egg mixture gradually until combined.
Pour batter into prepared pan.
Bake 30 - 33 minutes.
Remove from oven and let cool for 5 minutes.
Remove from pan and let cool completely on wire rack.
Brush with olive oil just before serving.
Add fruit topping and whip cream (optional)
Sprinkle lemon zest on top (optional)