Almond Olive Oil Cake for Valentine's Day Recipe | Seriously Italian (2024)

FAQs

How long does olive oil cake last? ›

Storage: The cake will keep for 4 days in an airtight container. Freezing: You can freeze the cake for up to 3 months. Substitutions: Use cake flour rather than all purpose flour for an extra fluffy cake.

The history of using olive oil in cakes and baked goods is deeply rooted in the Mediterranean region, where olive trees have flourished for thousands of years. The ancient Greeks and Romans were among the first to recognize the value of olive oil in both culinary and medicinal applications.

Why It Works. High-quality olive oil ensures a cake that is rich, flavorful, and moist. The thick texture of buttermilk provides structure to the batter for a cake that's tangy and light. The subtle aroma of lemon zest and orange flower water adds dimension to the cake and elevates the character of the olive oil.

Because this cake is so simple, it's important to use high-quality ingredients–typically, extra virgin olive oil is used for the stronger flavor. Here, Stella explains why using a high-quality olive oil is worth it in olive oil cake.

Several things could contribute to a dense olive oil cake, including overmixing the batter, using too much flour, or not incorporating enough air into the batter during mixing.

This is because too much batter in one cake tin may result in the weight of the batter being too much for the cake to support, causing the cake to collapse and sink in the middle as it bakes. This is especially true for cake recipes which have a more softer, delicate structure to them, which many of my cake recipes do.

Extra virgin olive oil is a great substitute for butter or other fats when baking cakes. It gives cakes a wonderfully moist texture and a light, subtle flavor that pairs perfectly with other ingredients like fresh fruit and nuts.

The good news is that Olive Oils shelf life is much longer than the average product and some Olive Oils can last up to 18-24 months before becoming unappetising. However, Extra Virgin Olive Oil tends to last a shorter period, usually around 12-18 months.

Oil arrives in Italy

The first appearance of the olive tree in Italy dates back 3,500 years, but this product started becoming more widespread around the seventh century BC, thanks to the efforts of Phoenician and Carthaginian merchants and to the Greek settlers.

The history of olive oil in Italy

Italy has some of the oldest surviving olive trees in the world (some of them have been going strong for an estimated 3000-4000 years), but olive oil has been around for much longer than this, since at least 4,000 BC.

What is the English name for oil cake? ›

A press cake or oil cake is the solid matter remaining after pressing something to extract the liquids. Their most common use is in animal feed.

Olive oil leaves your cake sponge incredibly delicate, moist, and spongy and removes the chance of the sponge being heavy or dense. The swap from vegetable to olive oil is a very simple one and is one you should make, for both flavor and health reasons.

Depending on the type of oil, it can add complex flavor and welcome moisture to your baked goods. A good rule of thumb is to replace about 3/4 of the butter in a recipe with olive, canola, or vegetable oil. (If the recipe calls for 1 cup butter, use ¾ cup oil.)

"Almond oil or olive oil or jojoba oil," she tells Kardashian of her preferred oils, admitting that, like so many of us, she used to mispronounce jojoba.

Vegetable oil contributes moistness far more reliably, a result of the fact that oil remains liquid at room temperature while butter solidifies. Liquid contributes to the sensation of moistness, and therefore cakes made with oil often present as moister than their butter-based counterparts.

Extra virgin olive oil is a great substitute for butter or other fats when baking cakes. It gives cakes a wonderfully moist texture and a light, subtle flavor that pairs perfectly with other ingredients like fresh fruit and nuts. Plus, it's healthy and packed with antioxidants and healthy fats.

Baking a cake with olive oil might seem like an estranged concept, but we highly recommend it. Olive oil leaves your cake sponge incredibly delicate, moist, and spongy and removes the chance of the sponge being heavy or dense.