Olive oil cake: a tasty and genuine recipe

torta all'olio d'oliva

Olive oil cake: a tasty and genuine recipe

Olio Farchioni
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Your snacks and breakfasts will be special with a soft, fragrant and tasty olive oil cake.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Dessert
Cuisine Italian
Servings 1 Cake
Calories 250 kcal

Equipment

  • Bowl
  • Pan
  • Sieve

Ingredients
 

  • 300 g Farchioni cake flour 
  • 150 g Sugar
  • 100 ml Extra virgin olive oil
  • 50 ml Milk
  • 3 Eggs
  • 1  Lemon
  • 1 Baking powder
  • To taste Icing sugar

Instructions
 

  • Whisk eggs and sugar together until the mixture turns frothy and lighter in color.
  • Slowly whisk in milk and extra virgin olive oil.
  • Add the zest and the juice of the lemon.
  • Add yeast to the flour in a separate bowl.
  • Sift and add to the mix.
  • Once the mixture is smooth, pour it into a greased and floured pan.
  • Place the pan in a preheated oven at 180 ° C for about 40 minutes.
  • When cool, sprinkle it with icing sugar.
torta all'olio d'oliva
Today we will prepare olive oil cake. It is a light and healthy dessert which compares very well with the butter-based recipe. Before moving on to the actual recipe, we will share a few tips.

Olive oil cake: why use extra virgin olive oil instead of butter?

The reasons for replacing butter with extra virgin olive oil in desserts can be summarized in three words: health, flavor and texture.
  • Olive oil is healthier: most of the fats contained in olive oil are monounsaturated, therefore good for our body, and help keep blood cholesterol under control. Olive oil is also rich in polyphenols, which counteract cellular aging.
  • It tends to blend more easily with the other ingredients of the dough.
  • It withstands higher temperatures and retains its fragrance and taste after cooking.
  • It allows the dough to retain its original texture longer than butter: desserts prepared with animal fats tend to dry out faster.

Why olive oil rather than seed oil?

Desserts are often prepared with seed oil. People think that seed oil is “lighter” because it is virtually colorless and tasteless.
Actually, seed oil is heavier and not as healthy as olive oil. Its fats are more perishable and more easily altered during cooking, which adversely affects the liver.
Many of those who prefer seed oil claim that its neutral taste does not interfere with the taste of desserts. What they don’t know, however, is that there are many different kinds of olive oil, with varying flavors and intensities. The thing to do is select an olive oil which will not interfere!
For our olive oil cake we will use a delicate extra virgin olive oil which will not hide the flavor of the other ingredients. Farchioni Organic Extra Virgin Olive Oil is pleasant and balanced; it will improve the texture and taste of the cake.

Olive oil cake: preparation tips

Preparing the dough for this cake is quick and easy, but there are a few secrets you should know first:
  • To improve the texture of the cake we recommend using all-purpose wheat flour. The dough will be more elastic and firmer than if you use pastry dough (we selected Molino Farchioni cake flour, obtained from Manitoba wheat).
  • Sieve your flour to prevent unpleasant lumps.
  • All ingredients should be at room temperature to guarantee perfect blending.
  • Whisk the mixture in a circular direction, always the same, to make sure your dough will hold together.
Now that you know all the secrets, we wish you good luck!

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