4:00pm olive oil cake

We're still working on desserts from yesterday's potluck including this delicious olive oil loaf cake that Karen made. She served it with whipped creme fraiche and sea salt but I could have easily polished off half the pan without.

***update!***
Per popular request, Karen has kindly provided the recipe she used here:

Olive Oil Cake with Creme Fraiche Mousse
Yield: 2 ea 9" cakes
KAREN'S NOTES: I just used 1 large pan, and it was fine, though it sunk in the middle, perhaps because the pan was too big? Also, the recipe says to line pans with parchment paper but I didn't and it wasn't been a problem, the people I got the recipe from didn't bother with parchment either. In my version, I substituted maldon salt for grey sea salt.

For Cake:
3 eggs
2 1/2 cups sugar
1 1/2 cups extra virgin olive oil
1 cup whole milk
1/2 cup maidera
2 1/2 cups AP flour
1/2 tsp. baking soda
1/2 tsp. salt

For Mousse:
1 cup heavy cream
1 cup creme fraiche
2 Tbsp. sugar

In a large bowl, whisk together the eggs and sugar. Gradually add the olive oil, milk, and maidera.
Sift the dry ingredients together.
Gradually add the dry ingredients to the wet ingredients. Whisk together.
Pour batter into pan(s). Bake at 350 degrees until done, 20-25 minutes.
For mousse, whisk together the heavy cream, creme fraiche, and sugar until medium peaks.
To serve, slice a wedge of cake and serve with creme fraiche mousse. Sprinkle maldon salt on the mousse to garnish.