Olive Oil Recipes

Italian Lemon Olive Oil Cake June 12, 2019 16:27

A light and fluffy lemon cake made with olive oil and topped with lemon vanilla cream cheese frosting.
Servings 16

Italian Lemon Olive Oil Cake:
1 cup Telegraph Hill Extra Virgin Olive Oil
3 Eggs
1 1/3 cup Whole Milk
1 Tablespoon Fresh Lemon Juice
2 Tablespoons Fresh Lemon Zest
2 Cups Sugar
2 Cups Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Salt

1 cup Lemon Curd
Lemon Vanilla Cream Cheese Frosting:
1/2 cup Butter softened
1 - 8 ounce package Cream Cheese softened
4 cups Powdered Sugar may need 1/4 cup more depending on consistency
1 Tablespoon Fresh Lemon Juice
1/2 teaspoon Lemon Zest plus more for garnish
1 teaspoon Pure Vanilla or Vanilla Beans optional

Garnish: Lemon Zest, Blackberries, Mint

Preheat oven to 185°c.
In a large mixing bowl, add olive oil, eggs, whole milk, lemon juice, and lemon zest. Cream for 2 minutes. In large bowl, add sugar, flour, baking powder, baking soda, and salt. Stir into egg mixture and fold. Spray two 9-inch or three 8-inch cake pans with nonstick cooking spray. Place batter into baking pans. If using three 8-inch pans, bake for 20-26 minutes or until toothpick comes out clean. If using two 9-inch pans, bake for 30-36 minutes. Cool.

To make frosting:
In a large bowl, cream together butter and cream cheese for 4-5 minutes until light and fluffy, scraping sides of bowl often. Add powdered sugar, lemon juice, vanilla and lemon zest and cream together. Chill.

To assemble cake:
Remove cakes from pan. Spread frosting on top of one cooled cake layer. Place other cooled cake layer on top and spread frosting all over. Garnish with lemon zest and fresh blackberries.
Optional: Spread lemon curd on first cake layer and then top with frosting.
Let chill for 20-30 minutes to let the frosting set up.

Spiced Orange Olive Oil Cake June 12, 2019 16:06

With just a touch of sweetness, this olive oil cake has a hint of orange zest and five-spice powder. If you don't eat it all the first day, cut it into cubes and layer with whipped cream and oranges, or toast and slather with honey.

4 eggs
3/4 cup white sugar
2/3 cup Telegraph Hill Extra Virgin Olive Oil
2 tablespoons fresh orange zest
1 teaspoon Chinese five-spice powder
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 pinch salt

Preheat oven to 350 degrees F (175 degrees C). Lightly oil and flour a loaf pan.
Beat eggs in a bowl until lightened in colour. Add sugar, olive oil, orange zest, and five-spice powder and beat until smooth. Fold flour, baking powder, and salt into egg mixture until batter is just mixed. Pour batter into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted in the centre comes out clean, about 45 minutes. Cool in the pan for 10 minutes. Remove cake from the pan and cool on a wire rack.

Olive Oil Cake April 4, 2013 05:07

 Here is an easy link to a popular dairy free olive oil cake.

Olive Oil Banana Cake March 18, 2013 11:43

This recipe is my favourite - absolute simplicity, with minimum time, effort and dishes! 

  • 3 mashed very ripe bananas
  • 3/4 cup raw sugar
  • 1/2 cup extra virgin olive oil (medium or delicate strength)
  • 1/4 cup milk
  • 1&1/2 cup self raising flour
  • 1/2 tspn cinnamon
  • 1/2 cup walnuts, roughly chopped
  1. Preheat oven to 180C.  Grease a loaf tin with olive oil. 
  2. Place all ingredients except walnuts into a large bowl and mix together until well combined.
  3. Spoon into the tin and top with walnuts.  Bake 40-45 mins, until golden brown and pulls away from the sides of the tin.
  4. Cool for 5 minutes in the tin, then turn out and finish onto a cooling rack.