Olive Oil Skillet Cake — Made with Le Creuset Non-Stick Skillet
Many cookware brands love to show off their non-stick skillets by burning cheese onto them and effortlessly scraping it off—Le Creuset takes it a step further. They’ve actually made a whole cake in one of their famous non-stick skillets! That’s real product confidence. If you’re looking to try a fun and tasty recipe at home, this olive oil skillet cake is a must-try.
Why You’ll Love This Cake
This cake is super moist, rich, and bursting with citrus flavor from fresh satsuma zest and preserves. Plus, it’s baked right in a Le Creuset non-stick skillet, making cleanup a breeze. The satsuma glaze adds a bright, sweet touch, making it perfect for brunch, snacks, or dessert.
Ingredients
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup sugar
- 3/4 cup extra-virgin olive oil
- 1 tablespoon satsuma zest
- 1/3 cup milk
- 1 cup warm satsuma preserves
- Fresh thyme (for garnish)
How to Make It
- Preheat your oven to 375°F.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, mix eggs, sugar, olive oil, and satsuma zest until combined.
- Stir the dry ingredients into the wet mixture, then add the milk and mix until smooth.
- Pour the batter into your Le Creuset non-stick skillet and bake for 30–35 minutes, or until a toothpick comes out clean.
- Let the cake cool for 30 minutes, then spread the warm satsuma preserves on top. Garnish with fresh thyme if desired — and enjoy!
Olive Oil Skillet Cake with Satsuma Glaze
