Passion Fruit Olive Oil Cake

Method

1. 1

   Preheat oven to 375°. Grease a 9" cake pan with extra-virgin olive oil and line bottom with a parchment round.

2. 2

   Place 1⁄2 cup (105 g) extra-virgin olive oil, 3⁄4 cup (150 g) sugar, 3 large eggs, and 2⁄3 cup (175 g) passion fruit curd in a mixing bowl. Stir together until completely homogenous.

3. 3

   Sift 1⅓ cups (175 g) all-purpose flour, 1¼ tsp. salt, and 1 tsp. baking powder into wet ingredients. Stir just until combined (do not overmix).

4. 4

   Scrape batter into prepared cake pan, smooth out, then top it evenly with spoonfuls of remaining 2⁄3 cup (175 g) passion fruit curd. You should end up with about 12 spoonfuls spaced across the surface. Drag the back of your spoon through the cake in figure-eights so that you catch each blob once or twice. You should end up with thin swirls across the surface (don’t overswirl or it will affect the texture of the cake).

5. 5

   Bake for about 30 minutes, until a tester inserted into center of cake (avoiding the passion fruit) comes out clean. Let it sit for about 3 minutes in the pan, then trace around the edge with a knife, invert cake onto a parchment-covered plate, peel parchment from the bottom, and invert again onto a wire rack. Peel parchment from top and let cake cool before slicing.

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