The olive oil cake at Abraço is no stranger to, like, half of Manhattan. It is the perfect not-too-sweet, moist and dense companion to a cup of black coffee in the mornings (or anytime, really). On a whim, I hunted for their recipe online. It seems like it was printed in an old issue of Bon Appetit. Luckily for me, a number of people have blogged the recipe.
I pretty much followed the recipe, except for using a wee bit less sugar and blood orange zest (fancy, eh?). For the olive oil, I used what I had on hand (Lucini Premium Select Extra Virgin Olive Oil), and it worked out surprisingly well. I also was a terribly irresponsible baker and didn't time this at all. I just checked on it when I thought it'd be done and it was — I think it was maybe 45 minutes or so, a bit less than the original recipe called for.
This was way too easy to make. And quite rewarding. I will for sure make it again, perhaps next time in mini loaf pans so I can give them away!