Tomato Basil Olive Oil Cake

Olive oil cakes have long been a staple of Italian home baking, where fruity oil stands in for butter. This bakery-style version folds puréed ripe tomatoes and fresh basil into a tender crumb, finished with a dusting of powdered sugar.

Serves 8 · 20 min prep · 45 min cook

Estimate for one serving

• 345 cal
• 5g protein
• 42g carbs
• 18g fat
• 3g fiber

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Ingredients

• 2 medium (about 10 oz) ripe red tomatoes
• 3/4 cup extra-virgin olive oil
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 1/4 cup packed fresh basil leaves
• 1 Tbsp lemon zest
• 2 Tbsp powdered sugar for dusting
• a few fresh basil leaves for garnish

Instructions

1. 1Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. 2Core the tomatoes and purée them in a blender until completely smooth; you should have a bright, pourable liquid. Strain through a fine mesh if any skins remain.
3. 3In a large mixing bowl whisk the olive oil and granulated sugar until the mixture looks slightly thickened and pale. Beat in the eggs one at a time, then stir in the vanilla and lemon zest.
4. 4Whisk the flour, baking powder, and salt together in a separate bowl. Add the dry ingredients to the wet mixture in two additions, alternating with the tomato purée, and mix just until no dry streaks remain.
5. 5Stack the basil leaves, roll them tightly, and slice into thin ribbons. Fold the basil gently into the batter so the green flecks are evenly distributed without overmixing.
6. 6Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes until the cake is golden, springs back lightly when touched in the center, and a toothpick comes out clean or with a few moist crumbs.
7. 7Cool the cake in the pan on a wire rack for 15 minutes, then run a knife the edge and invert onto the rack to cool completely.
8. 8Just before serving, dust the top generously with powdered sugar and scatter a few fresh basil leaves over the surface for color and aroma. Slice and serve at room temperature.