Tracy Dennis
Italian Lemon Olive Oil Cake

Italian Lemon Olive Oil Cake

A light and fluffy lemon cake made with olive oil and topped with lemon vanilla cream cheese frosting.Servings 16IngredientsItalian Lemon Olive Oil Cake:1 cup Telegraph Hill Extra Virgin Olive Oil3 Eggs1 1/3 cup Whole Milk1 Tablespoon Fresh Lemon Juice2 Tablespoons Fresh Lemon Zest2 Cups Sugar2 Cups Flour1 teaspoon Baking Powder1/2 teaspoon Baking Soda1 teaspoon Salt Filling:1 cup Lemon CurdLemon Vanilla Cream Cheese Frosting:1/2 cup Butter softened1 - 8 ounce package Cream Cheese softened4 cups Powdered Sugar may need 1/4 cup more depending on consistency1 Tablespoon Fresh Lemon Juice1/2 teaspoon Lemon Zest plus more for garnish1 teaspoon Pure Vanilla or Vanilla...

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Tracy Dennis
Spiced Orange Olive Oil Cake

Spiced Orange Olive Oil Cake

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.Ingredients4 eggs3/4 cup white sugar2/3 cup Telegraph Hill Extra Virgin Olive Oil2 tablespoons fresh orange zest1 teaspoon Chinese five-spice powder1 1/2 cups all-purpose flour1 tablespoon baking powder1 pinch saltPreheat 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,...

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Geoff Crawford

Olive Oil Cake

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

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Geoff Crawford

Olive Oil Banana Cake

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 Preheat oven to 180C.  Grease a loaf tin with olive oil.  Place all ingredients except walnuts into a large bowl and mix together until well combined. Spoon into the tin and top with walnuts.  Bake 40-45 mins, until golden brown and pulls away from the sides of the tin. Cool for 5 minutes...

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