OLIVE OIL CAKE
A good olive oil cake isn't overly sweet, so it can just as easily be a breakfast treat or an afternoon snack as a dessert. -Lisa Kaminski, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Gradually beat in oil. Beat in ground almonds, milk, orange zest and vanilla. In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer batter to prepared pan, spreading evenly. Bake until a toothpick inserted near the center comes out clean, 45-50 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely. For icing, in a small bowl, whisk confectioners' sugar and enough orange juice to reach a drizzling consistency. Drizzle over cake. If desired, sprinkle with almonds.
Nutrition Facts : Calories 279 calories, Fat 14g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 152mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
FLOURLESS OLIVE OIL CHOCOLATE CAKE
The oil in this flourless chocolate olive oil cake creates a rich and savory flavor. Top with ice cream, powdered sugar or anything sweet to balance out the deep chocolaty flavor. -Jenna Barnard, Butternut Bakery
Provided by Taste of Home
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Coat bottom of a 9-in. springform pan with cooking spray. Top with a sheet of parchment paper; secure springform ring on top and lock in place., In top of a double boiler or a metal bowl over simmering water, stir chocolate and oil until smooth. Remove from heat; stir in vanilla and espresso powder. Set aside. , Beat eggs and 1/2 cup sugar on high speed until eggs are pale; set aside. Beat remaining 1/2 cup sugar into chocolate mixture. Add egg mixture and beat until combined (batter will be thick). Transfer batter to prepared pan. Bake until puffed and set, 25-30 minutes. Let cool 10 minutes before serving. Dust with confectioners' sugar; serve with toppings as desired
Nutrition Facts : Calories 438 calories, Fat 27g fat (9g saturated fat), Cholesterol 140mg cholesterol, Sodium 54mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 1g fiber), Protein 7g protein.
CHOCOLATE OLIVE OIL CAKE
This tender chocolate cake has a deep cocoa flavor that's intensified by the slight bitterness of olive oil. Cinnamon adds a touch of spice here, and the Earl Grey tea, a mellow citrus perfume. Feel free to play around with the hot liquid used to dissolve the cocoa powder: Coffee, red wine, orange juice or any other flavorful tea will add their own notes to the cake, while water will let the chocolate shine on its own. Serve this as is, or with a dollop of whipped cream or some ice cream on top.
Provided by Melissa Clark
Time 50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 325 degrees. Grease a 9-inch round pan and line the bottom with parchment paper.
- In a medium saucepan over high heat, bring tea or other liquid to a simmer, then turn off heat. Whisk in cocoa, cinnamon and salt until smooth, then set aside to cool.
- In the bowl of an electric mixer fitted with the paddle attachment, combine sugar, olive oil, eggs and vanilla. Beat for about 3 minutes. Reduce speed and pour in cocoa mixture, scraping down the sides of the bowl. Gradually beat in flour and baking soda until just incorporated.
- Scrape batter into prepared pan and bake until the sides are set but it's still slightly damp in the center, 35 to 45 minutes. A cake tester should come up clean but with a few sticky chocolate crumbs clinging to it. Transfer cake pan to a wire rack and let cake cool completely in pan.
DON ANGIE'S TRE LATTE OLIVE OIL CAKE
This is a tres leches meets olive oil cake, lightened up with a chiffon base to help soak in all of the milk, and brightened with fragrant lemon zest.
Provided by Angie Rito
Yield Serves 10-12
Number Of Ingredients 23
Steps:
- Preheat the oven to 325°F.
- Make the cake: In a large bowl, whisk together the egg yolks, ¾ cup cold water, olive oil, vanilla paste, and ¾ cup of the sugar until well combined. In a separate bowl, sift together the flour, baking powder, and salt. Mix the flour mixture into the egg yolk mixture, carefully folding with a spatula until well incorporated.
- In a stand mixer with the whisk, whip the egg whites, cream of tartar, and lemon zest on medium-high until very frothy and thickened, 2 to 3 minutes. Gradually add the remaining ¾ cup sugar, little by little, to incorporate it into the egg whites. Keep whipping the eggs until they're slightly shiny, have some volume, and just barely hold their shape (soft peaks), about 2 minutes.
- Remove the bowl from the mixer and add the egg yolk/flour mixture little by little, folding with a rubber spatula, until very well combined.
- Pour the batter into an ungreased 9 × 13-inch baking pan. Bake until a knife inserted into the center comes out clean, 35 to 45 minutes. Cool upside down, in the pan, on a wire rack. (This will help the cake retain its height.)
- Meanwhile, make the soaking liquid: In a large bowl, stir together whole milk, condensed milk, evaporated milk, olive oil, vanilla paste, salt, and lemon zest. Set aside.
- Once the cake is cool, carefully run an offset spatula or butter knife around the sides of the pan to release the cake from the sides, but leave the cake in the pan.
- Poke holes all across the surface of the cake with a cake tester or toothpick and pour the milk mixture slowly and evenly over the top (it may take a few minutes for the mixture to soak all the way in). Cover the cake and refrigerate overnight.
- Just before serving, make the mascarpone topping: In a stand mixer with the whisk, whip the heavy cream on medium-high speed until thickened and it just barely holds its shape, about 2 minutes. Add the mascarpone, vanilla paste, sugar, and salt and whip briefly to combine.
- Spread all of the topping across the top of the cake with an offset spatula or the back of a large spoon.
- To serve, slice the cake into roughly 3-inch squares. Drizzle with the olive oil and top with lemon zest. Leftovers keep, tightly sealed in the refrigerator, for up to 3 days.
OLIVE OIL COFFEE CAKE
I was watching a show called "Unique Eats" on the new Cooking Channel... a restaurant in New York called Locanda Verde has an Italian-themed Sunday brunch featuring this lemony olive oil coffee cake by their pastry chef Karen DeMasco. It sounded so amazing I had to find and save this recipe....
Provided by Raquel Grinnell
Categories Breakfast
Time 2h30m
Yield 1 cake, double streusel, 8-10 serving(s)
Number Of Ingredients 18
Steps:
- For the streusel:.
- Combine the flour, granulated sugar, brown sugar, almonds, cinnamon, and 1/2 teaspoon salt in the bowl of an electric mixture fitted with the paddle attachment. Mix just to combine. Add the butter and mix just until the streusel comes together. Spread onto a baking sheet and chill in the refrigerator until firm, about an hour.
- Crumble the streusel with your fingers and store in an airtight container in the refrigerator or freezer until ready to use.
- For the cake:.
- Preheat the oven to 350 degrees F. Line the bottom of an 8-inch cake pan with parchment paper. Butter the pan and the paper. Spread about 1 3/4 cups streusel around the bottom of the pan.
- In a bowl, sift together the flour, baking powder, and salt; set aside.
- Fill a medium saucepan with 2 inches water and bring to a simmer. In the bowl of an electric mixer, combine the eggs, granulated sugar, and lemon zest. Set the bowl over the saucepan of simmering water and whisk until the mixture is warm to the touch, about 2 minutes.
- Transfer the bowl to an electric mixer fitted with the whisk attachment. Beat on medium speed until the mixture thickens, is a pale yellow, and forms ribbons when the whisk is lifted, 5 to 6 minutes.
- Meanwhile, in another bowl, whisk together the oil, milk, and lemon juice. When the egg mixture has thickened, slowly drizzle in the oil mixture, with the machine running.
- Reduce the speed to low, add the flour mixture, and mix just to combine. Drizzle in the butter and mix just to combine.
- Pour the batter into the prepared pan over the streusel. Bake, rotating the pan once halfway through, until the top of the cake is golden, the center bounces back, and a cake tester inserted in the center comes out clean, about 50 to 60 minutes. Unmold the cake from the pan so that the streusel is on top and serve or cool completely on a wire rack. Once cool, wrap in plastic wrap.
- Notes:.
- Streusel keeps, well sealed in an airtight container, in the refrigerator for up to 3 days or in the freezer for up to 1 month.
Nutrition Facts : Calories 662.8, Fat 39.3, SaturatedFat 14.8, Cholesterol 104.7, Sodium 227.4, Carbohydrate 70.6, Fiber 3.3, Sugar 35, Protein 10.1
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