Freshfield Grove

Tales of Tasmanian Adventures in Olive Oil

Fabulous Olive Oil Cake

18 Comments

Blogging101 Catch-up: Dream Reader

It turns out that registering to take part in Blogging101 starting the same week as I was attending my first Australian Olive Association Conference wasn’t the best idea. Yep, as usual, I’ve taken too much on… So now I’m playing catch-up!

Thursday’s assignment was to aim a post at someone who would be my dream reader – Do you enjoy food? Do you like trying new recipes in your kitchen? Then “Hello [wave]” – this is for you 🙂

My first experience of baking with oil was a carrot cake recipe that I came across as a student. Up until then all my cake making had been with either butter or margarine as the fat. The lazy baker in me liked the fact that using oil meant you didn’t have to beat the butter (invariably not softened enough in the generally cool North of England) with the sugar until light and creamy. In more recent years I’ve been on the lookout for cake recipes specifically with extra virgin olive oil. This one is the winner by miles and miles. And miles…

It’s as puddingy as a cake can be, while still being a cake. And you don’t need scales, or a mixer. The only vaguely specialised part of the whole affair is a cake tin with a removable base. I think otherwise it’ll be a struggle to get it out of the tin in one piece. The tin I have is slightly smaller in diameter than described in the recipe, so I cooked it for about an extra 5 minutes. I’ve also had a go at making mini muffins with the same mixture, but I haven’t got the cooking times quite right.  I felt they came out a little dry by the time the tops were browning. Anyway, practice makes perfect, so I’ll have another go soon!

Extra Virgin Olive Oil Cake.

My Extra Virgin Olive Oil Cake

With regard to the olive oil, I would recommend an extra virgin olive oil with a mild flavour intensity. You may find a robust oil is too overpowering for the other ingredients here. I’ve made this recipe with the Grand Marnier as described, but another time I substituted the same volume of freshly squeezed orange juice and it came out just fine! To get to the recipe, just click on the pin embedded at the end of the post. This should open the pin in a new window, and just click on it again to go to the recipe on the Food52 website. PLEASE let me know if this doesn’t work for you!

The other part of the assignment was to include an element we hadn’t used before. I’ve had a play with embedding images in various formats, also videos, and tweets, so I’m trying out Pinterest embedding today. I’ve had a bit of difficulty with this one before. I tried to have it in my sidebar, but I’ve not been able to get it to work (hence the Van Gogh picture instead). I’m hoping that just having a pin in the post will be ok. I hadn’t used Pinterest until fairly recently, but it’s something I really enjoy. I do find it less interactive than other social media, but I use my boards like a scrapbook, or visual bookmarks. Following other people means I can scroll through images that they’ve added to their boards. I’m probably not explaining this well; I really struggled to understand the point of it until I started using it, and I’m pretty sure I’m still only touching the surface. Anyway, if you don’t use it, why not come and have a look. And if you’re a pinning expert, maybe you could give me some tips? FFx

Author: FarmerFi

I'm a British doctor who married an Aussie, moved to Tasmania, and bought an olive grove. Now making extra virgin olive oil and olive leaf tea. I'd love you to join my adventures in the beautiful setting of Southern Tasmania.

18 thoughts on “Fabulous Olive Oil Cake

  1. I am intrigued by the concept of an olive oil cake. Olive oil is such a healthy oil that I imagine this might be a bit better for you than a regular cake. I’m so glad you posted this. Now I want to give it a try!

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  2. I have been with olive oil for a couple years now. I used the same amount of oil as whatever shorting the recipe cAlls for. I have yet to have a failure. I bake GF cakes.

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    • It’s great to hear of your olive oil baking successes! Like you, I use the same amount of oil as I would other fats, and it’s always worked out. There are some delicious GF cakes around 🙂

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  3. Oh, yummi! Delicious post!

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  4. I first learned of olive oil cakes from one of the Italian-American chefs on the Food Network, but I can’t remember which one to give credit. But you make it sound so easy!
    And Pinterest is a hands-on experience, I think. You have to do it to learn it. I’ve been on it for awhile and I’m still learning how to use it!
    Loved your post. I really like the layout of your blog!

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  5. Olive oil is so versatile. My husband does most of our cooking and uses olive oil, but he still keeps a hideous bottle of the hydrogenated oil around for random things, blecch! Somehow I need to prove to him that olive oil is OK for everything 🙂

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    • I so agree about EVOO being versatile! Although I am obviously somewhat biased 😉 I’ve yet to find a recipe where I couldn’t use a delicate EVOO, if a robust oil was going to be too much. Do you have a favourite recipe?

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  6. I love baking with olive oil, so thanks for this recipe. I’ve also discovered that olive oil makes a super ice cream. There are lots of recipes on line for it, including using raw eggs, but if you’re interested you might want to see the one I did at http://alongthegrapevine.wordpress.com/2014/06/27/olive-oil-ice-cream-with-balsamic-wild-strawberries/

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    • Oooh yummy! Thanks Hilda – I’ll check that out. I’ve made an EVOO and honey one, but never seen a balsamic strawberry ice cream recipe. Now I just need the Aussie strawberry season to get going 🙂

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  7. I’ve also been tinkering with using olive oil instead of butter for baking. Recently, we had a successful Banana Bread baking experience, which also incorporated Maltese honey instead of sugar. I see you’re also a fan of ice cream drizzled with EVOO? We first had it in Croatia and it was surprisingly splendid.

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