More olive oil cake inspiration from around the web: Fine Cooking's Dark Chocolate Cake Olive
Oil Cake from Matt Bites Chocolate Olive
Oil Cake from Ciao Italia And a nice one about chocolate fig cake: Chocolate Fig Cake from Constant Chocolate
So when I say that this Almond Olive
Oil Cake from Serious Eats is one of the best cakes that I have ever baked and eaten, I'm serious.
Meyer Lemon Olive Oil Cake Adapted from this recipe for Blood Orange Olive
Oil Cake from Melissa Clark
Not exact matches
To trace the palm
oil used in each ingredient,
from plantation to processing plant, and to ensure it was kept segregated at every stage, would be a logistical nightmare, prohibitively expensive... well, it's simply not possible right now if manufacturers want to get their
cakes mixed and baked and sold in time for Christmas day.
A light, moist, flavourful carrot
cake from the Swiss canton of Aargau, which contains no
oil or butter, and no flour.
Appetizers Sundried Tomato Hummus
from Robyn of Add a Pinch Melon & Prosicutto Balls
from Paula of bell» alimento Bruschetta
from Sheila of Eat2gather Jalapeno Poppers
from Ali of Gim me Some Oven Grilled Naan White Pizza Bites
from Jamie of Mom's Cooking Club Watermelon Feta Bites with Basil Olive
Oil from Sandy of Reluctant Entertainer Pesto Caprese Fried Wontons
from Julie of The Little Kitchen Blue Cheese Wedge Salad Crostini
from Cheryl of TidyMom Drinks Toasted Coconut Milkshakes
from Bev of Bev Cooks Lemon Cream Soda
from Angie of Eclectic Recipes Peach Sorbet Bellini and Spritzers
from Shaina of Food for My Family Non Alcoholic Berry Spritzer
from Lisa of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis
from Milisa of Miss in the Kitchen Italian Basil Sparkling Lemonade
from Marly of Namely Marly Italian Sodas
from Laura of Real Mom Kitchen Cafe Mocha Punch
from Amy of She Wears Many Hats Salads Italian Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB-
from Brenda of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps
from Christine of Cook the Story Pesto Pasta Stuffed Tomatoes
from Suzanne of Kokocooks Grilled Romaine Caesar Salad
from Liz of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella
from Rachel of Rachel Cooks Chickpea, Avocado, & Feta Salad
from Maria of Two Peas and Their Pod Lentil and Chickpea Layered Salad
from Lisa of With Style & Grace Entrees Chicken Cacciatore
from Meagan of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry
from Cassie of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta
from Dara of Cookin» Canuck «Straw & Hay» Tagliatelle in Cream Sauce
from Flavia of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta
from Katie of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage
from Kelley of Mountain Mama Cooks Smashed Chickpea and Avocado Panini
from Kathy of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting
from Sommer of A Spicy Perspective Crostata di Mango
from Lora of
Cake Duchess Italian Ice
from Kristen of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta
from Jenny of Picky Palate Italian Cream
Cake from Deborah of Taste and Tell Panna cotta
from Leslie of The hungry housewife Fortune Cookies
from Shari of Tickled Red Baby Vanilla Bean Scones a la Starbucks
from Tara of Unsophisticook
for the
cake: ○ 3/4 cup brown rice flour ○ 1/4 cup hazelnut meal (ground
from whole toasted and shelled hazelnuts) ○ 2 tbsp arrowroot powder ○ 1/4 tsp salt ○ 1 1/2 tsp baking powder ○ 3/4 cup granulated sugar ○ 1/4 cup coconut
oil (soft, not melted) ○ 2 eggs, room temperature ○ 1 tsp vanilla extract ○ 1/2 cup unsweetened almond milk ○ * 1 cup fresh blackberries *
I mean, this olive
oil cake with orange blossom glaze
from Gabriel is about to be my best -LSB-...]
Should I spray it with
oil or anything to keep the
cake from sticking?
In large bowl, place
cake mix, piña colada mix,
oil, eggs and 1/2 cup reserved rum
from pineapple.
These raw
cake balls are packed full of good fats
from the coconut
oil, pecans, walnuts and ground almonds, and they are purely sweetened by dried pineapple and medjool dates!
More Thanksgiving desserts
from my archives: Pumpkin Clafouti Pumpkin Cheesecake Pumpkin Seed Toffee Pumpkin Soufflés with Maple Pumpkin Ice Cream Maple Glazed Olive
Oil Pumpkin
Cake
There is a slight coconutty taste to this
cake,
from the coconut flour and
oil and this recipe also happens to be gluten - free, dairy - free and free
from refined sugars.
Oreo Chiffon
Cake Recipe Adapted from CherryPotato (A) 65gm oreo (half a regular tube), lightly pulverized together with cream (B) 5 egg yolks 50gm sugar 60gm milk 60gm corn oil 100gm cake flour, sifted (C) 5 egg whites 1/2 tsp cream of tartar or 1 tsp lemon / lime juice 60gm suga
Cake Recipe Adapted
from CherryPotato (A) 65gm oreo (half a regular tube), lightly pulverized together with cream (B) 5 egg yolks 50gm sugar 60gm milk 60gm corn
oil 100gm
cake flour, sifted (C) 5 egg whites 1/2 tsp cream of tartar or 1 tsp lemon / lime juice 60gm suga
cake flour, sifted (C) 5 egg whites 1/2 tsp cream of tartar or 1 tsp lemon / lime juice 60gm sugar 1.
It's made
from chestnut flour and olive
oil and has no raising agents so is dense and rich, rather than fluffy like the
cakes you're probably used to.
Carrot
Cake Recipe Yields 24 cupcakes / one 9 - inch two - layer cake / one 8 - inch three - layer cake Adapted from Smitten Kitchen Ingredients: 2 cups all purpose flour 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 1 cup granulated / castor sugar 1 cup packed light brown sugar 1 cup canola oil 1 8 - ounce can pineapple slices 1 teaspoon vanilla extract 4 large eggs, room temperature 3 cups / 650 grams grated peeled carrots (from about 5 - 6 large carrots) 2 inches fresh old ginger, finely grated 1 cups walnuts (optional) 1/2 cup raisins (optional) Met
Cake Recipe Yields 24 cupcakes / one 9 - inch two - layer
cake / one 8 - inch three - layer cake Adapted from Smitten Kitchen Ingredients: 2 cups all purpose flour 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 1 cup granulated / castor sugar 1 cup packed light brown sugar 1 cup canola oil 1 8 - ounce can pineapple slices 1 teaspoon vanilla extract 4 large eggs, room temperature 3 cups / 650 grams grated peeled carrots (from about 5 - 6 large carrots) 2 inches fresh old ginger, finely grated 1 cups walnuts (optional) 1/2 cup raisins (optional) Met
cake / one 8 - inch three - layer
cake Adapted from Smitten Kitchen Ingredients: 2 cups all purpose flour 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 1 cup granulated / castor sugar 1 cup packed light brown sugar 1 cup canola oil 1 8 - ounce can pineapple slices 1 teaspoon vanilla extract 4 large eggs, room temperature 3 cups / 650 grams grated peeled carrots (from about 5 - 6 large carrots) 2 inches fresh old ginger, finely grated 1 cups walnuts (optional) 1/2 cup raisins (optional) Met
cake Adapted
from Smitten Kitchen Ingredients: 2 cups all purpose flour 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 1 cup granulated / castor sugar 1 cup packed light brown sugar 1 cup canola
oil 1 8 - ounce can pineapple slices 1 teaspoon vanilla extract 4 large eggs, room temperature 3 cups / 650 grams grated peeled carrots (
from about 5 - 6 large carrots) 2 inches fresh old ginger, finely grated 1 cups walnuts (optional) 1/2 cup raisins (optional) Method:
The rosemary olive
oil cake and the spinach chop
from the new cookbook are total staples for me.
I have to acknowledge the fact that most normal people don't just drink caramel
from a jar so I also made you chocolate olive
oil rosemary
cakes as a vessel for getting caramel into your face.
There are tasty
cakes made with almond flour, coconut flour or other grain - free flours topped with frosting made
from dairy - free delights like coconut cream, coconut
oil and more!
I have been making recipes
from this book for a few years, including the wonderful salads and my favourite carrot and walnut
cake recipe — which uses sunflower
oil instead of butter.
Just make sure you select
oil that you really like, since you will taste it even after the
cake is baked Recipe
from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts * by Fran Costigan © 2013, Running Press.
To accompany our crab
cakes tonight, I made this roasted mushroom salad featuring roasted shallots, green beans, and a tarragon dressing made
from olive
oil, lemon juice, and the liquid given off by the mushrooms themselves — mushroom lovers, this is for you!
The
Cake: 2 1/2 cups (325 g) all purpose flour 1 3/4 cups (350 g) white granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2/3 cup (170 ml) vegetable
oil 1/2 cup (130 ml) buttermilk 1/4 cup (60 ml) lime juice 3 large eggs 2 tablespoons lime zest,
from 2 large lemons 2 tablespoons poppy seeds
Using a slotted spatula carefully remove
cakes from oil and place on a paper towel lined plate to absorb excess
oil.
I normally add a little flavorless
oil, shortening, or paramount crystals (made
from palm kernel
oil, lecithin, and citric acid) to the melted candy coating to make it smooth and fluid, so you get a nice, not too thick, candy coating on the
cake balls.
Preheat oven to 350 degrees F. Line an 8x8 inch baking pan with non-stick foil (optional, but I love doing this for easily removing the baked
cake from the pan), spray with cooking spray (here I prefer the no - propellants coconut
oil spray).
He added: «Most people now know about the issues linked to palm
oil, an ingredient used in many foods,
from biscuits and
cakes to sauces and ready meals.
Providing a way to improve the quality of copra
oil, he says the answer is incorporating important phenolic compounds
from poonac (the coconut
cake usually given to cattle) into copra
oil.
I sent off the majority of the batch with Man - thing, as well as the rest of the poppy lemon loaf
cake from yesterday, to the in - laws, because keeping so much nom in the house is not always for the best:p The recipe is rather healthier than most cinnamon roll versions I've come across, especially considering one subs the traditional
oil for applesauce.
There are several good ones I've tried, but I enjoyed the olive
oil and sherry pound
cake from Alice Medrich's Pure Dessert a lot.
Adapted
from my Meyer Lemon Olive
Oil Cake, which I adapted
from the recipe for French Style Yogurt
Cake in A Homemade Life: Stories and Recipes
from My Kitchen Table by Molly Wizenberg.
This light
cake is packed with moisture
from olive
oil and almonds, and is the stuff of a chocoholic's dreams.
Vanilla Bean Malt
Cake 8 tablespoons (113 grams) unsalted butter, room temperature 1 1/4 cups (280 grams) granulated sugar 3 large eggs 1/2 cup (120 grams) sour cream (or plain, non-fat yogurt) 1/3 cup (75 grams) vegetable oil Seeds from 1 vanilla bean (or 1 teaspoon vanilla bean paste) 1 teaspoon vanilla extract 2 1/3 cups (265 grams) cake flour 1/3 cup malt powder 2 teaspoons baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1 cup (240 ml)
Cake 8 tablespoons (113 grams) unsalted butter, room temperature 1 1/4 cups (280 grams) granulated sugar 3 large eggs 1/2 cup (120 grams) sour cream (or plain, non-fat yogurt) 1/3 cup (75 grams) vegetable
oil Seeds
from 1 vanilla bean (or 1 teaspoon vanilla bean paste) 1 teaspoon vanilla extract 2 1/3 cups (265 grams)
cake flour 1/3 cup malt powder 2 teaspoons baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1 cup (240 ml)
cake flour 1/3 cup malt powder 2 teaspoons baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1 cup (240 ml) milk
Bring the mixture to a light boil, stir for 10 - 15 seconds, then remove
from heat and stir in the almond milk and coconut
oil, if using (it'll help the cream set up quicker once the
cake is assembled).
The cold - pressing process separates the seed
from the
oil to leave behind a dry,
cake - like substance.
Apart
from tasting like a cross between a moist banana
cake and an intense chocolate brownie, they have a very low unrefined sugar content and are made without any flour, butter or
oil.
But I've always shied away
from making apple
cakes with applesauce in them because of bad experiences trying to substitute applesauce in other
cake recipes for
oil..
Remove them
from the oven and add 1 - 2 tablespoons of olive
oil to each (use cooking spray if your
cake pans stick).
No wonder Balkan cooking encompasses dishes as diverse as casseroles slow - cooked in wood - fired ovens, stuffed vegetables, spicy meats grilled over open fires, fish fried in olive
oil, yoghurt and cheeses made
from sheep and goats» milk, flatbreads and puffy breads, and sweets ranging
from flaky filo pastries to elegant cream
cakes.
Cake Batter 12 ounces soft dates — chopped 1/4 plus 1 tablespoon coconut
oil - melted 1 tablespoon vanilla extract pinch of salt 4 cups plain almond pulp left
from making almond milk 1 1/2 cup fresh blueberries 1 - 2 tablespoons freshly squeezed lemon juice
Welcome Spring
Cake Hazelnut Sponge
Cake Base 1 cup Hazelnut flour 7 Dates, smaller Helwah dates or 6 Medjool dates 1 tablespoon virgin Coconut
oil 1 pinch of Himalayan salt 1/4 teaspoon real Vanilla
from pod 1/4 teaspoon ground Cardamom
The base of the
cake is a raw version of a bundt
cake, moist
from coconut
oil and made with hazelnut flour.
Moist
cake made
from olive
oil, flour, sugar, lemon zest and chopped dried figs.
Almond Parmesan Baked Acorn Squash Barbecue Sauce Biscuits Broccoli al Frascati by Mario Batali Caesar Salad Dressing Cashew Creme (Savory) Cashew Creme (Sweet) Celeriac Sauce Challah Bread Chickpea Fritters with Romesco Sauce Cinnamon - Spiced Roasted Veggies with Couscous Colcannon (mashed potatoes with kale) Cornbread Cranberry - Jalapeño Appetizer Creole Mustard Dijon Rice with Broccoli Don't Be Crabby
Cakes Eggplant Caponata Faux Parmesan Ginger Dipping Sauce Ginger Peanut Sauce for Pasta or Stir - Fried Veggies Green Bean Casserole Grilled Corn with Piquant Sauce Grilled Jalapeño Poppers Grilled Zucchini with Green Olives, Cilantro and Tomato Herb - Roasted Cauliflower with Bread Crumbs Hoisin Sauce Hot Wingz Lemon Rosemary Potatoes Maple - Roasted Carrots
Oil and Lemon Dressing by Julia Child Pesto by Wolfgang Puck Pomegranate - Peach Sauce Potato «Risotto» with Mushrooms and Truffle Ranch Dressing
from Scratch Ranch Dressing the «Slacker» Way Roasted Turnip, Potato, and Apple Hash Rosemary Roasted Potatoes with Black Olives Sautéed Greens with Garlic and Lemon Soda Bread Spaghetti Squash with Spicy Greens, Raisins and Pine Nuts Spiced, Roasted Chickpeas Summer Rolls with Peanut Sauce Tahini Sauce Tomatoes Stuffed with Herbs Walnut Parmesan Wild Greens Zucchini - Potato Casserole
70 per cent cocoa solids), finely chopped for the
cake: 1 1/2 cups all - purpose flour 1 1/2 tsp baking soda 1/2 tsp fine sea salt 1 1/2 tsp instant espresso powder 3/4 cup unsweetened cocoa powder 1 1/2 cups dark brown sugar 1 1/2 cups hot water,
from a recently boiled kettle 6 tbsp coconut
oil 1 1/2 tsp apple cider vinegar or white wine vinegar 1 tbsp edible rose petals 1 tbsp chopped pistachios 1 x 8 - inch round springform
cake pan
Cake: 4 large eggs 1 1/4 cups sugar 3/4 cup olive
oil 3/4 cup fresh orange juice 1 tablespoon finely grated orange zest,
from an untreated orange 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 1 cup all - purpose flour 1 cup almond meal 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground cardamom 3/4 teaspoon salt
Print Triple chocolate mini bundt
cakes Ingredients Chocolate filling 150 g cashews previously soaked in water for minimum 4 hours 100 g coconut milk the thickened coconut cream
from a can of full - fat coconut milk 3 tablespoons coconut
oil 100 g dark vegan chocolate (70 %)-LSB-...]
Blend the dry
cake mix (
from step # 1) with water,
oil and eggs in a large bowl with an electric mixer at low speed until moistened.
My favorites are their Orange and Pure Almond extracts (the latter made with bitter almond
oil derived
from stone fruit pits), and the Rose Water that I used in today's crepe
cake.
4 Cups chopped rhubarb (chopped into approx. 1/2 inch chunks) 3 Cups natural cane sugar (divided) 1 1/3 Cups + 4 Tb Bluebird Grain Farms Emmer Flour or Hard White Whole Wheat Flour (divided) 1/4 Tsp fresh grated nutmeg (or 1/2 tsp pre-ground nutmeg) 1/2 Tsp ground cardamom 1 Tsp baking powder 1/2 Tsp baking soda 1/2 Tsp kosher salt 1 Cup unsalted butter or coconut
oil 4 eggs (or use ener - g egg replacer for a vegan
cake) 1/2 Tsp vanilla Zest and juice
from 1 lemon