Dulce de Leche Olive Oil Cake

Instructions

1. 1

   Preheat oven to 180°C (350°F) and grease a 20cm round cake pan.

   Tip: To prevent the cake from sticking, make sure to grease the pan properly.

2. 2

   In a medium bowl, whisk together flour, sugar, baking powder, and salt.

   Tip: Make sure to sift the dry ingredients to remove any lumps.

3. 3

   In a large bowl, whisk together melted butter, olive oil, eggs, and vanilla extract.

   Tip: Use an electric mixer to beat the wet ingredients until light and fluffy.

4. 4

   Gradually add the dry ingredients to the wet ingredients, whisking until just combined.

   Tip: Don't overmix the batter, as it can result in a dense cake.

5. 5

   Melt the dulce de leche in a microwave-safe bowl in 30-second increments, stirring between each interval, until smooth.

   Tip: Be careful not to burn the dulce de leche.

6. 6

   Pour the melted dulce de leche into the cake batter and stir until well combined.

   Tip: Make sure to scrape the bottom of the bowl to get all the dulce de leche.

7. 7

   Fold in the chocolate chips and diced walnuts (if using).

   Tip: Use a rubber spatula to gently fold the ingredients to avoid breaking the chocolate chips.

8. 8

   Pour the batter into the prepared cake pan and smooth the top.

   Tip: Make sure the batter is evenly distributed to ensure a flat cake.

9. 9

   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

   Tip: Don't open the oven door during the baking time, as it can affect the cake's texture.

10. 10

    Remove the cake from the oven and let it cool in the pan for 5 minutes.

    Tip: Use a wire rack to cool the cake completely.