Are you looking for clever ways to use up a bottle of olive oil? In addition to all of olive oil’s health benefits, it’s a remarkably versatile cooking oil. While you’re probably used to eating it in savory Italian dishes, drizzled over cheese and focaccia, infused with herbs or in salad dressings, olive oil actually makes a great addition to sweet treats, too. Baking with olive oil instead of butter can add a sophisticated twist to your favorite recipes.
Read on to learn more about why olive oil is a great choice for sweets, then try this delicious recipe for olive oil cake in Ohio.
Why use olive oil in baking?
Believe it or not, you can substitute olive oil for butter in just about any recipe. Not only does it add a deeper, more nuanced flavor, but it’s great for vegan baking. Olive oil keeps cakes moist and makes crumbles even richer and more delicious. Plus, it’s a healthier option—it reduces the amount of saturated fats, and increases the amount of monounsaturated fats in your baked goods.
There are a few rules of thumb you should consider before baking with olive oil. First, make sure you’re using a good quality oil where you like the taste. Milder, more “buttery” olive oils are good for sweet foods, although chocolate can stand up to spicier oils. Second, if you’re swapping olive oil for butter, use ¾ of the recommended amount. For example, if a recipe calls for one cup of butter, you’d use ¾ cup of olive oil instead. If you’re swapping olive oil for another type of oil, use the same amount the recipe calls for.
Lemon olive oil almond cake
This refreshing cake has a hint of olive oil flavor, which enhances the lemony sweetness.
- 2 cups almond flour
- 3/4 cup olive oil
- 3 eggs
- 1/4 cup melted butter
- 1 cup sugar
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 1/2 tsp lemon extract
- 3 tbsp fresh-squeezed lemon juice
- 1/2 tsp salt
- 2 tbsp confectioners’ sugar
Preheat the oven to 350 degrees and grease a nine-inch springform pan. In a large mixing bowl, combine the almond flour, regular sugar, baking powder and salt. In a separate bowl, combine the wet ingredients. Pour the wet ingredients into the dry ones, stirring until the batter is thoroughly mixed.
Bake for 35 to 40 minutes, or until a cake tester inserted in the middle comes out clean. Cool on a rack, then release the springform pan to serve. Sift the confectioners’ sugar over the top.
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Categorized in: Olive Oil Recipes