The Ultimate Guide to Olive Oil Cake: A Recipe from Cook's Illustrated
Olive oil cake is a delightful dessert that combines the rich flavor of olive oil with the lightness of a sponge cake. This unique cake has its roots in Mediterranean baking, where olive oil is a staple ingredient. In this article, we will explore the Cook's Illustrated olive oil cake recipe, its preparation, and answers to frequently asked questions about this delicious treat.
Olive oil cake is a moist and flavorful cake made with olive oil instead of butter. This substitution not only changes the flavor profile but also results in a lighter texture compared to traditional butter cakes. Olive oil cakes often have a subtle fruity taste, especially when made with high-quality extra-virgin olive oil. They are perfect for any occasion, whether as a breakfast treat or a dessert.
To make the Cook's Illustrated olive oil cake, you will need the following ingredients:
Preheat the Oven: Adjust the oven rack to the middle position and preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
Prepare Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt.
Mix Wet Ingredients: In a stand
Olive oil cake is a moist dessert made with olive oil instead of butter. This gives it a lighter texture and a unique, fruity flavor, making it ideal for any occasion, from breakfast to dessert.
To make Cook's Illustrated olive oil cake, you will need all-purpose flour, baking powder, salt, eggs, sugar, lemon zest, extra-virgin olive oil, and milk.
To prepare olive oil cake, preheat your oven to 350°F (175°C), grease a springform pan, whisk the dry ingredients, and mix them with the wet ingredients. Bake until golden and a toothpick comes out clean.
Using olive oil in cake recipes enhances flavor and creates a lighter texture compared to butter. It also adds a subtle fruity taste, especially when using high-quality extra-virgin olive oil.
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