OLIVE OIL POUND CAKE
From pastry chef Stephanie Prida of Balsan in Chicago. She tops it here with glazed apples; but it's a wonderful foil for everything from vanilla ice cream to poached pears. Whatever pairing you choose for this cake, use a mellow, fruity extra-virgin olive oil for baking and save the more peppery oils for the main course.
Provided by Raquel Grinnell
Categories Dessert
Time 1h45m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with nonstick cooking spray.
- Make the cake: In a medium bowl, whisk the flour with the baking powder and salt and set aside. In a large bowl, whisk the eggs with the sugar until combined; add the lemon zest, olive oil, milk, brandy and orange juice and whisk again until combined. Add the dry ingredients to the wet ingredients and whisk until combined.
- Transfer the batter to the prepared baking pan. Bake the cake, turning halfway through, until golden brown and a toothpick inserted into the middle comes out clean, about 1 hour 15 minutes. Let the cake cool on a rack for 30 minutes, then run a knife around the edge of the loaf and invert it onto the rack and let cool completely.
- While the cake cools, make the apples: In a medium skillet, cook the sugar and water over medium heat, swirling the pan (do not stir the sugar and water with a spoon), until dark amber, about 8 minutes. Fold the apples into the caramelized sugar. Add the cider and Calvados and cook over medium heat until the apples are tender and translucent, about 8 minutes.
- Cut the loaf into 8 slices and divide among 8 plates. Garnish with the glazed apples and walnuts and serve immediately.
Nutrition Facts : Calories 960.8, Fat 53.8, SaturatedFat 7.7, Cholesterol 107.8, Sodium 395.9, Carbohydrate 106.6, Fiber 4.1, Sugar 66.1, Protein 11.2
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.
OLIVE OIL POUND CAKE
Extra light olive oil produces a delicious pound cake, flavored with a splash of orange juice and vanilla.
Provided by Allrecipes Member
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F. Grease 2 (6-3/4 x 3-1/2-inch) loaf pans with olive oil.
- In medium bowl, combine flour, salt and baking powder.
- In large bowl, place olive oil. Slowly beat in sugar, orange juice and vanilla with electric mixer at medium speed until blended. Add eggs, 1 at a time, beating well after each addition. Add milk; beat 2 minutes.
- Gradually beat flour mixture into olive oil mixture until well blended. Pour batter equally into prepared pans.
- Bake 50 to 55 minutes or until golden brown and toothpick inserted in centers comes out clean. Cool on wire racks 15 minutes. Remove from pans; cool completely on wire racks.
Nutrition Facts : Calories 226.9 calories, Carbohydrate 44 g, Cholesterol 47.6 mg, Fat 3.7 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 0.9 g, Sodium 295.8 mg, Sugar 26.1 g
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.
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