OLIVE OIL ON ICE CREAM RECIPES

Name: Olive Oil Cake
Total time: 1 h
Yield: One 9-inch cake
Cuisine: italian
Ingredients: 1 cup/240 milliliters good-quality extra-virgin olive oil, plus more for the pan; 2 cups/255 grams all-purpose flour, plus more for the pan; 1 teaspoon kosher salt; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1 1/2 cups/300 grams granulated sugar, plus about 2 tablespoons for sprinkling; 3 large eggs, at room temperature; 1 tablespoon freshly grated lemon zest plus 2 tablespoons fresh lemon juice; 1 1/4 cups/295 milliliters whole milk, at room temperature

OLIVE OIL CAKE RECIPE - NYT COOKING

Olive Oil Cake Recipe - NYT Cooking image

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

Total Time 1 hours

Yield One 9-inch cake

Number Of Ingredients 9

Ingredients

1 cup/240 milliliters good-quality extra-virgin olive oil, plus more for the pan
2 cups/255 grams all-purpose flour, plus more for the pan
1 teaspoon kosher salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups/300 grams granulated sugar, plus about 2 tablespoons for sprinkling
3 large eggs, at room temperature
1 tablespoon freshly grated lemon zest plus 2 tablespoons fresh lemon juice
1 1/4 cups/295 milliliters whole milk, at room temperature

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 BREAD RECIPE | ALLRECIPES

Olive Oil Bread Recipe | Allrecipes image

A quick, easy bread that works well with Italian foods and pastas. Try forming the dough into a round ball or a long loaf for French bread.

Provided by Dee

Categories White Bread

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 1 loaf

Number Of Ingredients 6

Ingredients

½ cup warm water (110 degrees F/45 degrees C)
2 ¼ teaspoons active dry yeast
1 teaspoon white sugar
1 teaspoon salt
4 tablespoons olive oil
2 ½ cups all-purpose flour

Steps:

In a large bowl mix together the warm water (110 degrees), yeast, sugar, salt, and olive oil. Stir in 2 cups of the flour in order to make a soft ball. Knead in additional flour so that dough is soft and not sticky. Place kneaded dough in a medium size greased bowl. Cover and let rise until doubled in size.
Punch down dough, and form into ball or loaf shape. Place onto a greased cookie sheet. Cover and let rise for 15 to 20 minutes. Preheat the oven to 375 degrees F (190 degrees C).
Bake in the preheated oven for 30 to 40 minutes, until golden brown.

Nutrition Facts : Calories 110.5 calories, CarbohydrateContent 16.4 g, FatContent 3.8 g, FiberContent 0.7 g, ProteinContent 2.4 g, SaturatedFatContent 0.5 g, SodiumContent 155.8 mg, SugarContent 0.3 g

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