This is a recipe for olive oil cake with osmanthus blossom syrup. It fits in a loaf pan.
Group 1
Flour – 300 grams
Baking powder – 6 grams
Salt – 4 grams
Group 2
Eggs – 2 whole
Sugar – 320 grams
Group 3
Milk – 230 grams
Extra virgin olive oil – 160 grams
Group 4 (osmanthus syrup)
Dried osmanthus blossoms – 1/4 cup
Sugar – 200 g
Water – 20 g
Group 5 (osmanthus frosting)
Powdered sugar – 1 cup
Milk – 4 tbsp
Osmanthus syrup (Group 4) – 1 tbsp
Instructions
- Preheat oven to 350 F.
- Mix Group 1 in a bowl until combined.
- Add Group 2 into a stand mixer and mix on medium for 5 minutes.
- Add Group 3 into the stand mixer and mix until combined.
- Add half of Group 1 into the stand mixer and mix until combined.
- Add the other half of Group 1 into the stand mixer and mix until combined.
- Pour contents of stand mixer into loaf pan.
- Bake until internal temperature of 205 F, or until a skewer inserted into the center comes out dry (approximately 1 hour).
- Wait half an hour, then remove the cake and place on a wire rack.
- Mix Group 4 in a saucepan and simmer until water is boiled off.
- Wait until osmanthus syrup (Group 4) is cool, then mix ingredients of Group 5 until homogenized.
- Pour the osmanthus frosting (Group 5) onto the cake.