Great olive oil makes for great olive oil cake.
There isn't a single"best" olive oil to use in this recipe; rather, the cake is a lens through which to explore the best olive oils—each delicious in its own way.
* This recipe works well, but differently, with bleached and unbleached styles of cake flour. The former give it a higher rise and a finer, more delicate crumb, while the latter produce a denser, heartier, and more rustic cake, with a coarser crumb. Read my article onI whisk together the sugar, leavening agents, and salt until they're thoroughly homogenized, then combine them with olive oil, buttermilk, an egg, and aromatics.
While layer cakes need a good deal of time to cool, so as not to melt their frosting, tortes like this need cool only to a comfortable temperature for handling—about 10 minutes, if cooled directly on a heat-safe surface.
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