Olive Oil Icing

  • 150ml Telegraph Hill Baking Extra Virgin Olive oil
  • 2 tablespoons fair trade cocoa powder
  • 650g icing sugar
  • Hot water as required

Using Baking Extra Virgin Olive Oil gives a lovely soft flavour so it will not overpower the cake with the usual bitter and pungent characteristics of EVOO.

  1. Add the Telegraph Hill Baking Extra Virgin Olive oil to a large mixing bowl
  2. Sift in the cocoa and beat with electric beaters until smooth
  3. Add the icing sugar 100g at a time while beating with the electric beaters
  4. Add hot water 1 teaspoon at a time as require when the icing gets too thick.
  5. Repeat until all the icing sugar is used.

This will give you enough icing to cover 1 large cake. Because it uses olive all instead of butter it will be more like a ganache consistency instead of a buttercream consistency. Use a warm pallet knife to spread over your cake or make it a slightly runnier by adding a little more hot water and pour or drizzle it over your cake instead.


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