Cake Recipe Olive Oil – Olive oil cake – a classic Italian and Mediterranean favourite! Made with rich extra virgin olive oil that produces an incredibly moisturised, flavorful cake. One of the most delicious desserts you will make!
This tempting cake is one of my favorites! It’s what I plan to make for Christmas because we love it so much.
Cake Recipe Olive Oil
In a way, the flavors are reminiscent of pound cake, but with a delicious olive oil-infused taste all its own (instead of butter). Then the cake will be fluffier with a texture closer to a classic birthday cake.
Nectarine Olive Oil Cake Recipe
The recipe includes more powerful olive oil for a great taste, cake flour for a light and airy texture, fresh lemon for an extra background flavor and it is finished with toppings of your choice.
Personally, I prefer fresh fruit or a fresh fruit sauce and whipped cream. Sometimes you’ll see it sprinkled with a few tablespoons of granulated sugar before baking, or other times recipes will add a glaze (like lemon or mascarpone) or a simple glaze (like lemon or vanilla) after it’s done.
Lots of options to finish or just use icing sugar for a nice and delicate snowy finish.
It’s a simple, plain cake that doesn’t require much. Still, it’s a cake that never disappoints! A classic dessert worthy of your holiday menu.
Best Lemon Olive Oil Cake
Yes, as long as you have a pie pan that is 7.5 cm deep, otherwise it may overflow during baking.
I personally love that added vibrant olive oil flavor when using “extra virgin olive oil” here, it’s what really sets this cake apart. But if you want a milder taste, yes, you can use standard “olive oil”. There’s actually quite a big taste difference between the two if you’ve never noticed.
A classic Italian and Mediterranean favourite! Made with rich extra virgin olive oil that produces an incredibly moisturised, flavorful cake. One of the tastiest desserts and perfect in combination with fresh fruit. We wanted our olive oil cake to have a light, fine texture and plush crumb, with a subtle but noticeable olive oil flavour. Beating the sugar with the whole eggs, rather than just the egg whites, created a fine texture that was fluffy but firm…
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Cardamom Spiced Orange Olive Oil Cake
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Chupa chups sesame snaps chocolate cake cake frosting chupa chups sesame snaps. Croissant marshmallow cookie. Cookie topping waffle bonbon tootsie roll cake. Fruitcake topping cake caramels wafer donut topping cake pastries. Tiramisu caramels tiramisu marshmallow pudding cakes. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake. Olive Oil Cake Recipe This cake highlights the best olive oil has to offer, so reach for the good!
Stella Parks is a CIA-trained baking nerd and pastry chef, named one of America’s Best New Pastry Chefs by Food & Wine. From 2016 to 2019 she was a banquet editor at Serious Eats.
Best Greek Olive Oil Cake Recipe
If you’ve eaten at a trendy Italian-American restaurant in the past 20 years, you’ve probably seen more than a few olive oil cookies. These rustic cakes are invariably cut in one layer and served in thick wedges, with an extra drizzle of olive oil and some seasonal fruit or compote on the side.
Olive oil cakes are so ridiculously quick and foolproof that they’re a staple dessert for restaurants without a pastry chef (although if a pastry chef puts an olive oil cake on the menu, you can bet it’s a doozy).
This style of cake is favored by amateurs and professionals alike because its success only reflects the quality of the ingredients. As long as no cuts are made in that department, it will always be an unqualified winner: tender, impossibly moist, fragrant, and the perfect canvas for fresh fruit at its peak.
That is also why results at home can be hit and miss. Many hobby bakers refrain from using a truly spectacular olive oil, assuming that time in the oven will smooth out the nuance and that any old supermarket brand should be fine. Not so!
Orange Olive Oil Cake
Because cakes never reach an internal temperature much higher than 200°F (93°C), baking is much gentler on volatiles (such as those in olive oil) than savory techniques such as sautéing, broiling, or even boiling. That means the olive oil’s flavor and aroma come out of the oven largely intact, justifying the use of the fancier oils normally reserved for raw applications.
That is, the olive oil itself does the heavy lifting in this recipe. Given an excellent bottle with a distinct flavor – be it grassy and floral or peppery and pungent – this cake can be truly transcendent.
At this point, olive oil aficionados probably have a favorite bottle they’d like to try in this cake, but those less sure can follow our guide to buying a good bottle of olive oil for tips on shopping and a few of our favorites. brands. Online retailers such as La Tienda and Gustiamo also have a wide selection worth exploring.
There is no single “best” olive oil to use in this recipe. Rather, the cake is a lens through which to discover the best olive oils – each delicious in its own way.
Lemon Olive Oil Cake Recipe: How To Make It
I like to make olive oil cake with a bland base of plain white (or very lightly toasted) sugar, cultured buttermilk for its thick body and complex flavor, and cake flour* for a fine and delicate crumb.
I also add a little lemon zest and orange blossom water, both in amounts that add an aromatic dimension to the cake without making it overtly citrusy.
*This recipe works well, but differently, with bleached and unbleached cake flours. The former gives it a higher rise and a finer, more delicate crumb, while the latter produces a denser, firmer, and more rustic cake, with a coarser crumb. Read my article on cake flour for an explanation of why unbleached is not my preferred choice for layer cakes.
I whisk together the sugar, leavening agents and salt until thoroughly homogenized, then combine with olive oil, buttermilk, an egg and aromatics.
Best Campari Olive Oil Cake Recipe
With a balloon whisk, the batter is easy to emulsify in just a few strokes, but it may take more effort with balloon whisks or other styles. (Read my previous article on choosing the right whisk for more on this topic.) If the mixture looks thick and smooth, it’s time to sift in the cake flour and continue beating until well blended and free of lumps, although pit will be visible throughout.
Scrape the bowl clean with a flexible spatula to ensure no unevenly mixed areas have splashed against the side of the bowl, then pour into a parchment-lined three-inch-deep, eight-inch anodized aluminum pan.
Extra-deep pans can cause cakes to rise higher and be less domed, but rustic, single-layer cakes aren’t as fussy as regular layer cakes, so don’t worry if you only have a shallower pan. That said, the type of pan will affect the baking time, so keep a close eye on the cake in the oven and take it out when it feels well risen, golden brown and firm but a little puffy.
While layered cakes take a long time to cool, so as not to melt their frosting, such cakes only need to cool to a comfortable temperature for handling – about 10 minutes, if chilled directly on a heat-resistant surface .
Citrus Olive Oil Cake
Once the cake is baked and cooled, invert it onto your hand (or a wire rack) to peel off the parchment liner, then transfer the cake to a serving platter or stand.
The cake can be served warm or allowed to cool completely. In either case, a last-minute dusting of powdered sugar is a simple, effortless way to add visual impact.
The subtle sweetness and smooth consistency of organic tapioca-based powdered sugar will interfere with the cake’s flavor less than conventional styles, but when used in such small amounts the difference isn’t as obvious, so use what you have on hand . (To learn more, read about the difference between conventional and organic powdered sugar.)
This cake is flavorful and aromatic enough to stand alone alongside a cup of tea or a sip of vin santo, but those qualities also make it a seamless match for seasonal fruit macerated with just a pinch of sugar. If you really want to gild the lily, give it a final drizzle of olive oil.
Orange Aperitivo Olive Oil Cake
However you finish it, this cake is ready to serve
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