Olive Oil Cake Recipes

As olive oil benefits us in many ways, health conscious people are busy looking out for methods to include this vegetable oil in cooking. One option of consuming olive oil is to use it for baking cakes and goodies.

Believe me, cakes baked with olive oil taste delicious with a mildly flavor, and many of us are already familiar with the taste of this liquid fat. You can bake an olive oil cake with your favorite fruits and ingredients to get a yummy dessert.

Ingredients

• 3 navel oranges
• 1 cup sugar
• Plain yogurt
• 3 large eggs
• 1¾ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ⅔ cup extra virgin olive oil
• Whipped cream for serving

Directions for Preparation
To start with this cake recipe from scratch, preheat oven to 350° F. Prepare a 9-by-5 inch loaf pan by spraying with nonstick baking spray and flour. Finely grate the zest of 2 oranges and place in a bowl. Then, add sugar and combine them together.

Take an orange and cut off the top and bottom by about ½ inch. Allow it to stand on a cutting board, remove peel and pit by using a sharp kitchen knife. Cut the orange segments, remove the white membrane and add them in a separate bowl. Repeat the same steps for the second orange, and make ¼ inch pieces out of the segments.

Juice the remaining orange into a measuring cup. To this, add plain yogurt, so that the level reaches to about ⅔ cup. Pour this into the bowl having sugar and orange zest. Blend well to combine the ingredients properly, and whisk in 3 large eggs. Keep it aside, and sift the dry ingredients (flour, baking soda, baking powder, and salt) in a large bowl.

Add this mixture into the wet concoction slowly, while stirring continuously. Fold in olive oil and the orange pieces. Transfer cake batter into the loaf pan and bake for 55 minutes. Your cake is done if a skewer inserted in it comes out clear. Allow cake to cool down in a rack, and serve with whipped cream.

Ingredients

• 2 large lemons
• 1 cup extra-virgin olive oil
• 5 eggs
• 1 teaspoon sea salt
• 2 cups evaporated cane sugar
• 2½ cups all-purpose flour
• 1 tablespoon baking powder
• Confectioners' sugar, for sprinkling

Directions for Preparation
Preheat oven to 350° F. Spray a cake pan with nonstick oil and sprinkle flour. Grate the zest of two lemons, and juice them. In a mixing bowl, combine together lemon zest, juice and olive oil. Take a large bowl, and whisk eggs with salt for 2 minutes. Stir in sugar, until the concoction thickens and turns into a pale color.

Sift in flour and baking powder slowly, making sure that there is no clump formation. Finally, fold in the olive oil and egg mixture by using a wooden spatula. Pour batter into the cake pan and smoothen top. Bake the cake for 35 minutes and check for doneness. Allow it to cool down for 5 minutes, and while serving sprinkle cake with confectioners' sugar.

Ingredients

• ¾ cup spelt flour
• 1½ cups all-purpose flour
• ¾ cup sugar
• 1 ½ teaspoons baking powder
• ¾ teaspoon kosher salt
• 3 eggs
• 1 cup olive oil
• ¾ cup whole milk

• 1½ tablespoons fresh rosemary leaves, finely chopped
• 5 ounces bittersweet chocolate, chopped into pieces
• 2 tablespoons sugar for top crunch

Directions for Preparation
In this easy olive oil-flavored cake recipe, the richness of olive oil is complemented with rosemary herb. Preheat oven to 350° F, and line a loaf pan with a parchment paper. Keep this ready and work on the batter preparation part.

Sift the dry ingredients - spelt flour, all-purpose flour, sugar (¾ cup), baking powder, and kosher salt in a bowl. Whisk the eggs in another large bowl and stir in olive oil, whole milk, and rosemary. After even mixing, add more than half of the chocolate pieces. Pour this batter in the loaf pan and smoothen its top.

Add remaining chocolate chips sparingly on top of the batter, and then sprinkle 2 tablespoons sugar. Bake the olive oil cake in the preheated oven for 40 - 45 minutes, or until the top portion become golden brown. See to it that the cake is baked properly.

Or else, insert a knife and check whether it comes out clear or not. With this, you can finish off your olive oil cake with rosemary. But if you prefer having caramelized sugar on top, put it in the broiler for 1 minute or so. Then, leave the cake on a cooling rack for some time before slicing.

You can serve olive oil cakes warm right away or cover the cake with plastic wrap for chilling in the refrigerator. Enjoy it after 2 days so that the flavor of the ingredients mellow in the cake perfectly. Either way, this cake tastes delicious and makes a healthy dessert for everyone.