Recipe: Simple olive oil cake

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Olive Oil and Sherry Cake

Makes one 9-inch cake

The addition of sherry and orange zest here are inspired by an olive oil poundcake recipe in Pure Dessert by Alice Medrich.

DIRECTIONS
Follow the directions for the Simple Olive Oil Cake, making the following changes:

1) Before combining the eggs and sugar in the bowl to beat them together, stir the sugar with 1½ tablespoons finely grated zest from 1 large orange for 30 seconds. Add the eggs to the orange sugar and beat as directed.

2) Decrease the quantity of milk to ¼ cup and vanilla to ½ teaspoon. Along with the milk and vanilla, add ½ cup amontillado sherry to the egg mixture and beat as directed. Proceed as directed with the recipe.

Anise-Scented Olive Oil Cake

Makes one 9-inch cake

INGREDIENTS
Pernod, ouzo, pastis, absinthe, and sambuca are all anise-flavored liqueurs.

DIRECTIONS
Follow the directions for the Simple Olive Oil Cake, making the following changes:

1) Add 1½ teaspoons ground anise to the flour mixture.

2) Decrease the quantity of milk to ¼ cup and vanilla to ½ teaspoon. Along with the milk and vanilla, add ½ cup anise-flavored liqueur to the egg mixture, and beat as directed. Proceed as directed with the recipe.

Olive Oil and Lemon Cake

Makes one 9-inch cake

DIRECTIONS
Follow the directions for the Simple Olive Oil Cake, making the following changes:

1) Before combining the eggs and sugar in the bowl to beat them together, stir the sugar with 2 tablespoons of finely grated zest from 2 or 3 large lemons until moist and fragrant, about 30 seconds. Squeeze ½ cup juice from the zested lemons and set aside. Add the eggs to the lemon sugar and beat as directed.

2) Decrease the quantity of milk to ¼ cup and vanilla to ½ teaspoon. After adding the milk and vanilla to the egg mixture, add the reserved lemon juice and beat as directed. Proceed as directed with the recipe.

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Recipe: Simple olive oil cake , 4.8 out of 10 based on 63 ratings

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