OLIVE OIL CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 45 minutes
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, FatContent 14g fat (2g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 152mg sodium, CarbohydrateContent 37g carbohydrate (25g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
OLIVE OIL DIP RECIPE: HOW TO MAKE IT - TASTE OF HOME
Combine a blend of herbs to create this mouthwatering mix. Plumping the herbs in water before stirring into olive oil enhances the flavor. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Total Time 5 minutes
Prep Time 5 minutes
Cook Time 0 minutes
Yield 1/2 cup per batch.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first 7 ingredients. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 3 batches (1/4 cup total)., To prepare dipping oil: In a small microwave-safe bowl, combine 4 teaspoons herb mix with water. Microwave, uncovered, on high for 10-15 seconds. Drain excess water. Transfer to a shallow serving plate; add 1/2 cup oil and stir. Serve with bread.
Nutrition Facts : Calories 122 calories, FatContent 14g fat (2g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 50mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 0 protein.
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- 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.
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Total Time 45 minutes
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- Tip dough onto a floured surface, knead to remove air bubbles. Shape into a round, place on an oiled baking sheet and slash top with sharp knife. Cover and rise for 30 mins. Heat oven to 240C/220C fan/gas 8. Bake for 30-35 mins until browned and crisp.
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Total Time 45 minutes
Category Side dish
Cuisine British
- Tip dough onto a floured surface, knead to remove air bubbles. Shape into a round, place on an oiled baking sheet and slash top with sharp knife. Cover and rise for 30 mins. Heat oven to 240C/220C fan/gas 8. Bake for 30-35 mins until browned and crisp.
BEST OLIVE OIL CAKE RECIPE - HOW TO MAKE OLIVE OIL CAKE
From delish.com
Reviews 4.5
Total Time 1 hours 35 minutes
Category vegetarian, baby shower, birthday party, bridal shower, cocktail party, dinner party, dessert
Cuisine American
- Preheat oven to 350° and line an 9" round cake pan with parchment paper. Using your hands or a paper towel, coat the inside of your pan with olive oil. Sprinkle with granulated sugar and tap to coat inside of pan, shaking out any excess sugar. In a large mixing bowl using a hand mixer, beat eggs, sugar, orange zest, and lemon zest until pale yellow, thick, and mixture trails off beaters in ribbons, 3 to 5 minutes. Gradually beat in olive oil on highest speed, streaming it slowly down the edge of your bowl, until mixture is thick and olive oil is fully incorporated. Beat in almond extract. In a medium bowl, whisk to combine cake flour, almond flour, baking powder, baking soda, and salt. Add 1/3 of the dry ingredients into the bowl with the wet ingredients and beat until just combined. Beat in lemon juice, then another 1/3 of dry ingredients. Beat in orange juice, then the remaining dry ingredients until just combined. Transfer batter to prepared cake pan. In a small bowl, combine the sugar and orange zest for topping cake. Using your fingertips, rub the orange zest into the sugar to release the essential oils. Sprinkle mixture evenly over top of cake. Bake until golden and a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes. Let cool completely before dusting with powdered sugar.
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