OLIVE OIL CAKE
Even die-hard butter devotees admit that olive oil makes exceptionally good cakes. EVOO is liquid at room temperature, so it lends superior moisture over time. In fact, olive oil cake only improves the longer it sits-this dairy-free version will keep on your counter for days (not that it'll last that long).
Provided by Claire Saffitz
Categories Bon Appétit Dessert Cake Bake Almond Amaretto Lemon Juice
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F. Drizzle bottom and sides of pan with oil and use your fingers to coat. Line bottom with a round of parchment paper and smooth to eliminate air bubbles; coat parchment with more oil. Generously sprinkle pan with sugar and tilt to coat in an even layer; tap out excess. Whisk cake flour, almond flour, baking powder, baking soda, and salt in a medium bowl to combine and eliminate any lumps. Stir together amaretto, lemon juice, and vanilla in a small bowl.
- Using an electric mixer on high speed (use whisk attachment if working with a stand mixer), beat eggs, lemon zest, and 1 cup plus 2 Tbsp. sugar in a large bowl until mixture is very light, thick, pale, and falls off the whisk or beaters in a slowly dissolving ribbon, about 3 minutes if using a stand mixer and about 5 minutes if using a hand mixer. With mixer still on high speed, gradually stream in 1¼ cups oil and beat until incorporated and mixture is even thicker. Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with amaretto mixture in 2 additions, beginning and ending with dry ingredients. Fold batter several times with a large rubber spatula, making sure to scrape the bottom and sides of bowl. Scrape batter into prepared pan, smooth top, and sprinkle with more sugar.
- Place cake in oven and immediately reduce oven temperature to 350°F. Bake until top is golden brown, center is firm to the touch, and a tester inserted into the center comes out clean, 40-50 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes.
- Poke holes all over top of cake with a toothpick or skewer and drizzle with remaining 2 Tbsp. oil; let it absorb. Run a thin knife around edges of cake and remove ring from pan. Slide cake onto rack and let cool completely. For the best flavor and texture, wrap cake in plastic and let sit at room temperature at least a day before serving.
- Do Ahead
- Cake can be baked 4 days ahead. Store tightly wrapped at room temperature.
OLIVE OIL CAKE
This simple, lemon-scented olive oil cake is an elegant treat all by itself or topped with whipped cream, fruit or ice cream. The olive oil contributes a pleasant fruity flavor while keeping the cake moister for longer than butter ever could. Make sure your olive oil tastes delicious and fresh. If you wouldn't eat it on a salad, it won't be good in your cake.
Provided by Samantha Seneviratne
Categories cakes, dessert
Time 1h
Yield One 9-inch cake
Number Of Ingredients 9
Steps:
- Heat the oven to 375 degrees. Grease a 9-inch round cake pan using extra-virgin olive oil and line the bottom with parchment paper. Oil the parchment and flour the pan, shaking out any excess flour.
- In a large bowl, whisk together the flour, salt, baking powder and baking soda.
- In the bowl of an electric mixer set on high, beat the sugar, eggs and lemon zest until very thick and fluffy, about 5 minutes. With the mixer still running, slowly drizzle in the oil and beat until incorporated, another 2 minutes. Reduce speed to low, and add milk and lemon juice. Gradually add the flour mixture and beat until just combined. Transfer the batter to the prepared pan, smooth the top using an offset spatula and sprinkle the top with about 2 tablespoons sugar.
- Bake the cake until a skewer inserted into the center comes out clean, 40 to 45 minutes. Transfer to a rack to cool for 20 minutes, then run a knife around the edge to release the sides of the cake from the pan. Invert the cake onto a plate and then flip it back over onto the rack to cool completely. Store leftovers in an airtight container at room temperature for up to one week.
OUZO-SCENTED ALMOND, YOGURT, AND OLIVE OIL CAKE
Provided by Aglaia Kremezi
Categories Food Processor Mixer Egg Nut Dessert Bake Quick & Easy Yogurt Almond Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes two (8-inch) loaves
Number Of Ingredients 11
Steps:
- Position rack in center of oven and preheat to 375°F. Brush two 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pans with olive oil. Line pan bottoms with parchment paper; brush parchment with olive oil. Spread 1 1/2 cups almonds on rimmed baking sheet; toast in oven 10 minutes. Cool. Transfer to processor and coarsely grind (some small almond pieces should remain); set aside. Finely chop 1/2 cup untoasted almonds in processor. Boil ouzo in small saucepan until reduced to 1/2 cup, about 2 minutes. Cool.
- Sprinkle 1 1/2 tablespoons finely chopped untoasted almonds over bottom of each pan. Whisk flour, ground star anise, baking powder, sea salt, and ground toasted almonds in large bowl.
- Using electric mixer, beat egg yolks and 1 1/2 cups sugar in medium bowl until well blended (mixture will look grainy at first). Add 1 cup light olive oil; beat 1 minute. Add ouzo and yogurt and beat until well blended, about 30 seconds. Gradually add flour mixture to yolk mixture, beating just until incorporated (batter will be thick).
- Using dry clean beaters, beat egg whites in large bowl until stiff but not dry. Fold 1/3 of whites into batter to lighten. Fold in remaining whites in 2 additions. Divide batter between prepared pans (about 3 1/2 cups for each). Sprinkle each with remaining finely chopped untoasted almonds, dividing equally. Sprinkle each with 1 tablespoon sugar.
- Bake cakes until golden brown and tester inserted into centers comes out clean, about 1 hour 5 minutes. Cool cakes in pans on rack 15 minutes. Turn cakes out onto rack and cool completely. DO AHEAD Can be made 1 day ahead. Wrap in foil and store at room temperature.
OLIVE OIL COUSCOUS CAKE WITH CRèME FRAîCHE AND DATE SYRUP
Provided by Suzanne Goin
Categories Cake Milk/Cream Mixer Citrus Dairy Egg Fruit Dessert Bake Vegetarian Date Fall Couscous Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F. Brush 9-inch-diameter cake pan with 3-inch-high sides with olive oil. Line bottom of pan with parchment paper round; brush parchment with olive oil. Sift flour, baking powder, and salt into medium bowl. Stir in couscous. Whisk olive oil and Muscat in another medium bowl to blend.
- Using stand mixer fitted with whisk attachment, beat egg yolks, eggs, and 1 cup sugar on high speed in large bowl until thick and pale yellow, about 7 minutes. Transfer to large wide bowl. Stir in orange peel. Using rubber spatula, gently fold in flour mixture alternately with olive oil mixture in 4 additions each (mixture may deflate slightly). Transfer batter to prepared pan. Tap pan lightly on work surface to eliminate any air bubbles.
- Bake cake until dark brown and beginning to pull away from sides of pan and tester inserted into center comes out clean, about 45 minutes. Transfer cake to rack and cool in pan at least 30 minutes. Turn cake out onto platter (cake may fall slightly in center). Do ahead Can be made 1 day ahead. Cool. Cover with foil and store at room temperature.
- Using electric mixer, beat cream and créme fraîche in large bowl until soft peaks form.
- Cut cake into wedges. Place 1 cake wedge on each plate. Drizzle date syrup over. Spoon whipped cream alongside. Sprinkle dates over.
OLIVE OIL CAKE
I call this my "Mystery Cake" because I don't want people to freak out over the name. This cake might surprise you. From Bon Appetit Magazine.
Provided by Chef SusanNicole
Categories Dessert
Time 1h15m
Yield 1 Loaf, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325. Oil and flour a 9-inch loaf pan. Whisk first 5 ingredients in a large bowl.
- In another bowl, whisk eggs, milk, olive oil and orange zest to blend. Gradually whisk this into the flour mixture. Scrape into your loaf pan.
- Bake about 60 minutes or until a tester inserted in the center of the cake comes out clean. Cool in pan, on rack, for 20 minutes, then cool completely on rack.
- This would do well with a little orange or lemon chutney. Or even some whipped cream. Enjoy, friends!
Nutrition Facts : Calories 445.1, Fat 20.9, SaturatedFat 3.6, Cholesterol 65, Sodium 245.9, Carbohydrate 59, Fiber 0.9, Sugar 35, Protein 6.3
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