Participating in my favorite past time of watching baking shows caused me to explore Olive Oil Cakes. When I first heard of them, I wondered to myself, why would you want to use olive oil for a cake. I keep seeing them, so to the internet I went to find a recipe so that I could give it a go.
The recipe that I settle on is BakefromScratch.com because it is a single layer 8" inch cake. That way if I didn't like it, there wouldn't be too much hanging around. I did need to do a little prep though, I had to get the "right" olive oil. Said differently, had to get one I liked the taste of. I settled on Pompeian Olive Oil Light Taste for Frying & Baking.
My cake domed a LOT.
If you query the internet one of the causes is incorrect pan size, I can rule that one out. How did it taste? It tasted...GOOD! Despite reminding me of corn bread when I pulled it out of the oven, it was soft, moist, sweet and a joy to eat. Who knew?! It is not too sweet. I didn't have whole milk due to a mishap in a grocery order so I mixed 2% milk and whipping cream. Next time, I will use whole milk to see how it come out.
Wanna give it a try?
Recipe: Classic Olive Oil Cake, BakefromScratch.com
Key Ingredients:
- King Author Baking All Purpose Flour
- Nielsen-Massey Pure Vanilla Extract
- Nielsen-Massey Pure Almond Extract
- Pompeian Olive Oil Light Taste
Equipment Used: Chicago Metallic 8 inch cake pan (with King Arthur Baking 8 inch parchment rounds)
