I have even tried it with orange, lime, or a combination of a few fruits. For this recipe I used blood orange zest and juice, but you can also use lemon zest and lemon juice. My favorite flavor pairing is citrus, but you can also flavor the cake with vanilla extract or almond extract. This Olive Oil Cake is a great canvas for lots of different toppings and flavors. Toppings – Top your cake with whipped cream and citrus slices, as pictured, or with any fruit that suits your fancy.Whole Milk – The whole milk in this recipe adds a creaminess and a moist crumb to the cake.The fresher the better! I usually use the Organic Trader Joe’s Olive Oil imported from Italy. If you wouldn’t eat it on a salad, then don’t add it to this recipe. Because this recipe calls for an entire cup of olive oil, you need to use a high quality oil. Extra Virgin Olive Oil – Olive oil takes the place of butter in this cake recipe.If you don’t have blood oranges, you can use regular oranges, lemons, or limes. Blood oranges have a dark red interior and they have a bit of a raspberry taste to them. Citrus Zest and Juice – When blood oranges are in season, I like to use them for my Olive Oil Cake.
#OLIVE OIL WHIPPED CREAM RECIPE PRO#
Pro tip: Bring eggs to room temperature before adding to the mixing bowl for a smoother cake. Eggs – You’ll need large eggs for this recipe.Sugar – I used white granulated sugar for this recipe.The olive oil increases the reaction to make an even fluffier texture. Baking Powder & Baking Soda – These are the leavening agents for the cake.Kosher Salt – Just a bit of salt brings out all the other delicious flavors.Flour – For this olive oil cake I used all-purpose white flour.I have made it with lemon many times, but when blood oranges are in season I just can’t resist their gorgeous color and unique taste. Olive oil cake is most commonly made with citrus flavors, especially lemon. Olive oil cake is perfect by itself or dressed up with whipped cream and fresh fruit. It has a similar consistency to a pound cake. It adds a slightly fruity flavor and it makes the cake so moist. You might not believe that olive oil belongs in cake, but the taste is very subtle. Garnish with whipped cream and mint.Olive Oil Cake is a light, fluffy, slightly sweet dessert that is perfect for summer. Sprinkle powdered sugar on top of the slice of cake and place on top of the sauce. Spoon 1 to 2 ounces of strawberry sauce on each plate. To Finish & Serveġ per serving Slice of Olive Oil Spice CakeĪs needed Fresh Whipped Cream (whip together 2 cups heavy cream with 1 ½ oz powdered sugar) Before serving, add the other pound of cut strawberries to the strained puree. Strain the puree through a fine strainer to remove the seeds. Take 1 pound of strawberries and the sugar, olive oil, and Grand Marnier and place in a large sauce pot over high heat until the sugar dissolves. Strawberry Sauce IngredientsĢ pounds Strawberries, stemmed and sliced Flip cake back over and cut into 12 pieces. If needed, warm the back of the cake pan with a blow torch until the cake flips out.
Run a paring knife around the edge to loosen. Top evenly with sugar and cinnamon mixture and bake for about 20 - 25 minutes, or until a toothpick inserted in the center comes out clean. Transfer the batter with a rubber spatula to the prepared cake pan. Stir the reserved dry ingredients into the wet mixture just until batter is formed.
In a larger bowl combine extra virgin olive oil, sugar, egg, buttermilk and apple sauce. In a small bowl combine flour, baking powder, salt and nutmeg. Brush a 10” cake pan with extra virgin olive oil (or olive oil) and flour the pan. This scrumptious spice cake uses extra virgin olive oil for a rich depth of flavor, and the strawberry sauce is made with fresh strawberries and regular olive oil so that the Grand Marnier can really shine!
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