We also made my Dark Chocolate, Pear and Forest Fruit Cobbler and Lemon, Coconut and
Olive Oil Cake for a big boxing day feast which went down a treat), indulging (WHY must there be so many tempting bowls of treats adorning every surface?)
I made a variety of salads using the California Olive Ranch oils and
an olive oil cake for dessert.
Not exact matches
Line the bottom of a pizza dish or
cake pan with
olive oil and pour the mix in, then bake
for about 15 - 20 minutes, until the base is firm — it cooks really pretty quickly though.
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
A baker's dream, Sweet features simple treats such as Chocolate, Banana, and Pecan cookies and Rosemary
Olive Oil Orange
Cake, alongside recipes
for showstopping confections such as Cinnamon Pavlova with Praline Cream and Fresh Figs and Flourless Chocolate Layer
Cake with Coffee, Walnut, and Rosewater.
CAKE: 3/4 cup extra virgin
olive oil 2 eggs at room temp Zest of one lemon 1/4 cup of fresh lemon juice 1 cup plain greek yoghurt at room temp (leave it out
for 10 min or so).
I started with a recipe I found
for a Greek yogurt and
olive oil cake, and increased the lemon zest and added vanilla.
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Cake with Vanilla German Buttercream Vegetarian Ventures • Smoky Pumpkin & Black Sesame Hummus Eat Boutique • Pumpkin Scallion Dumplings A Little Saffron • Pumpkin Stuffed Shells Two Red Bowls • Pumpkin & Maple Caramel Baked French Toast Wallflower Kitchen • Mini Pumpkin & Cinnamon Sugar Donuts Wit & Vinegar • Pumpkin Butterscotch Banana Split Style Sweet CA • Pumpkin Creme Brulee
Cake Nommable • Pumpkin Biscuits with Mushroom Thyme Gravy With Food + Love • Cinnamon Raisin Pumpkin Seed Bread Hortus • Creamy Roasted Squash Soup + Pumpkin Risotto Sevengrams • Vegan Pumpkin Pie Ice Cream Jojotastic • 1 Pumpkin, 2 Ways: Pumpkin Trail Mix & Dog Treats Grain Changer • Pumpkin Spice Baked Oatmeal Girl Versus Dough • Pumpkin Cranberry Flax Crisps Earthy Feast • Pumpkin Grits + Pumpkin Home Fries + a Fried Egg Harvest and Honey • Truffled Pumpkin Papardelle Alfredo With Frizzled Sage Tasty Seasons • Pumpkin Chocolate Chip
Cake Broma Bakery • Pumpkin Butter Pop Tarts Tending the Table • Roasted Pumpkin and Barley Salad The Sugar Hit • Super Soft Pumpkin Cinnamon Rolls Delicious Not Gorgeous • Waffles with Spiced Pumpkin Butter and Brown Sugar Walnut Crumble Taste Love and Nourish • Pumpkin Bread Pudding The Green Life • Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie (Vegan) Foolproof Living • Pumpkin Creme Fraiche Pasta with Sage The Monday Box • Pumpkin Mini Bundt
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Cake My Name is Yeh • Roasted Pumpkin with Yogurt and Hazelnut Dukkah Give Recipe • Orange Chocolate Pumpkin Bread Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge Beard and Bonnet • Marbled Pumpkin Muffins Eat Within Your Means • Vegan Pumpkin Blender Muffins Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese An Edible Mosaic • Pumpkin Spice Chia Seed Pudding Hey Modest Marce • Mascarpone Pumpkin Pie Inspired By the Seasons • Pumpkin Applesauce Smoothie CaliGirl Cooking • Pumpkin Praline Cinnamon Rolls with Spiked Cream Cheese Glaze Sally's Baking Addiction • Pumpkin Cream Cheese Bundt
Cake Well and Full • Spicy Chipotle Pumpkin Hummus Appeasing a Food Geek • Cheese Fondue Stuffed Roasted Pumpkin SweetPhi • Pumpkin Chili Biscuit Bake Warm Vanilla Sugar • Buttermilk Pumpkin Doughnuts Mademoiselle Poirot • Cinnamon - Pumpkin Mousse on Honey Panna Cotta topped with Hazelnut Brittle Heart of a Baker • Pumpkin Sticky Buns with Vanilla Bean Frosting Flourishing Foodie • Massaman Curry with Pumpkin and Chickpeas Ginger & Toasted Sesame • Pumpkin Jeon Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte Fix Feast Flair • Hokkaido Pumpkin + Sage Mac and Gouda Will Frolic
for Food • Pumpkin Kale Patties with Coconut Cilantro Rice A Couple Cooks • Pumpkin Pecan Baked Steel Cut Oats Vermilion Red • Pumpkin Pie Souffle B. Britnell • Vegan Pumpkin Pie Displaced Housewife • Brown Butter Pumpkin Donuts Sweet Gula • Pumpkin
Cake with Cream Cheese Frosting La Pêche Fraîche • Pumpkin and Condensed Milk
Cakes Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding Kale & Caramel • Goat Cheese & Sage - Stuffed Pumpkin Challah Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans Salted Plains • Easy Pumpkin Bread Liliahna • Chicken Legs with Pumpkin and Tortellini TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche Vermilion Roots • Sweet Rice Dumplings with Pumpkin Celebrate Creativity • Pumpkin Mini Cheesecake Tarts Serendipity Bakes • Pumpkin Chocolate Cheesecake So Much Yum • Vegan Maple - Glazed Pumpkin Spice Doughnuts The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches Lisli • Pumpkin Pie
Cake Cookie Dough and Oven Mitt • Pumpkin Pie Dip Fig + Bleu • Pumpkin Granola The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies Cook Til Delicious • Fall Cliche
Cake (Pumpkin Spice
Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce) Floating Kitchen • Chicken and Pumpkin Chili The Wood and Spoon • Pumpkin Pecan
Cake with Burnt Sugar Frosting Fork Vs Spoon • Pumpkin Streusel Muffins Lemon & Vanilla • Pumpkin and Coconut Caramel Flan Dunk & Crumble • Pumpkin Chocolate Icebox
Cake Chicano Eats • Pumpkin Butter Pan de Muerto On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free) Brewing Happiness • Pumpkin Ginger Breakfast Cookies A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies Fork to Belly • Pumpkin Gnocchi The Little Epicurean • Chocolate Hazelnut Pumpkin Pie Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta What to Cook Today • Spicy Pumpkin Noodle Soup Food by Mars • Pumpkin Pie (Grain - Free, Diary - Free) The Bojon Gourmet • Pumpkin Butterscotch Pudding Oh Honey Bakes • Pumpkin
Cake with Gingersnap Toffee Long Distance Baking • Layered Pumpkin Cheesecake The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate The Lemon Apron • Pumpkin Gingerbread Loaf with an
Olive Oil Glaze Sun Diego Eats • Thai Pumpkin & Sticky Rice
Cakes A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze A Cookie Named Desire • Pumpkin Shrubs Eating Clean Recipes • Vegan Pumpkin Chia Pudding Kingfield Kitchen • Vegan Fresh Pumpkin Soup Drink and Cocktail Recipes • Pumpkin Dirty Chai The Pig & Quill • Pumpkin Sage Cannelloni (Dairy - Free) My Lavender Blues • Pumpkin, Banana &
Olive Oil Bundt
Cake Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah InHappenstance • Pumpkin Scones with Maple Butter Live Eat Learn • Pumpkin Gingerbread Hot Cocoa
Meyer Lemon
Olive Oil Cake Adapted from this recipe
for Blood Orange
Olive Oil Cake from Melissa Clark
It gave me the answer to what to make
for a dinner party Friday night (short ribs), and inspired me to make the grapefruit
olive oil cake right away because I had everything in my kitchen.
Deb: So in love with the book that I'm going to make the
Olive Oil Ricotta
cake for a friend's birthday this week.
I love how she brushed the
cake with some
olive oil and threw it on the grew
for extra crunch (and flare).
The rosemary
olive oil cake and the spinach chop from the new cookbook are total staples
for me.
After all this perusing I was out of time and now didn't have all the ingredients
for any of the
cakes I found so I improvised, using my Lemon
Olive Oil cake recipe but swapping orange and cardamom
for lemon and making my own buttermilk as I forgot to buy yoghurt!
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.
CORN
CAKES: 2 cups Organic Frozen Corn, slightly thawed but still damp 1 cup Organic Fine Corn Meal 1 cup Brown Rice Flour 2 Large Organic Eggs 1/2 teaspoon Liquid Stevia 1/3 cup Grape Seed
Oil or Melted Butter 1 Tablespoon Water 1/4 teaspoon Garlic Salt 2 Tablespoons Grape Seed
Oil or
Olive Oil,
for cooking
I have been tempted
for some time to bake an
olive oil cake.
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!
For the
cake 2 1/2 cups Pamela's Nut Flour Blend 3/4 cup tapioca flour 1/2 teaspoon baking soda 1/4 teaspoon salt 3 eggs 1/2 cup honey 1/2 cup extra virgin
olive oil 1/4 cup freshly squeezed orange juice Zest of 1 orange (about 1 tablespoon) 1 teaspoon vanilla extract
This
cake is full of flavor and keeps fresh
for days, thanks to the pumpkin puree and
oil (canola, corn, vegetable, safflower, or light
olive)
oil.
I swapped the
olive oil for coconut
oil and it turned out like a cross between a pumpkin pie texture and
cake.
Healthy Food Processor Carrot
Cake 300 g (about 3) carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1 cup walnut halves 3/4 cup packed light brown sugar 1 cup quick - cooking rolled oats 1 cup unbleached organic all - purpose flour 1/2 cup miller's bran (not cereal) 2 teaspoons baking soda 1/8 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoons pumpkin spice or 1/2 tsp ground ginger + 1/4 tsp cloves + 1/4 tsp nutmeg 1/2 cup milk (I used unsweetened almond milk) 1/2 cup neutral
oil (I used avocado
oil) or
olive oil, more
for pan 2 large eggs 2 teaspoons vanilla extract 1/2 cup raisins
ingredients:
for the balsamic
olive oil chocolate
cake: 180 grams (1 1/2 cups) AP flour 60 grams (3/4 cup) cocoa powder 1 1/2 teaspoons baking soda 1/2 teaspoon salt 300 grams (1 1/2 cups) sugar 114 grams (1/2 cup)
olive oil 360 grams (1 1/2 cups) hot coffee 15 grams (1 tablespoon) balsamic vinegar
For the mini
cakes: Preheat the oven to 350 degrees F. Grease 5 mini loaf pans with
olive oil and set them on a rimmed baking sheet.
Besides these gorgeous
cakes, I made your
olive oil brownies and substituted the eggs
for flaxseed eggs and they were so good
This
cake calls
for 1/4 cup
olive oil.
Of course I only had 6 eggs so instead of 1 / 4c of
olive oil I substituted a 1 / 2c of mayo (remembering that I used to make real carrot
cake with mayo) and sub'd all savory herbs
for cinnamon, nutmeg, and some sugar substitute.
I created this recipe
for Blood Orange
Olive Oil Cake with Strawberry Chocolate Balsamic Sauce that will impress your sweetie and top off a romantic evening with a glass of champagne..
The grain - free version of this
cake came about after being inspired by a recipe I saw on Instagram
for a gluten - free
olive oil - based
cake.
As I was prepping the ingredients to bake the
cake for these photos, heeding the voice in my head, I subbed some arrowroot flour
for some of the cassava flour, carefully mixed and poured the batter in the pan, and thirty minutes later had a grain - free
olive oil cake that looked like a winner.
* 1 cup chopped dried figs * 1/3 cup brandy * 1 1/4 cup sugar (I usually use organic sugar, but this time I used «sugar in the raw») * 3/4 cup organic cocoa powder * 3 cups blanched almond flour * 1 teaspoon ground cinnamon * 2 teaspoons baking soda * 1/4 teaspoons fine sea salt * 1/2 cup
olive oil * 4 eggs, preferably organic and free range * Olive oil and flour for the pan * Confectioner's sugar, preferably organic, for dusting the finished cake - opt
olive oil * 4 eggs, preferably organic and free range *
Olive oil and flour for the pan * Confectioner's sugar, preferably organic, for dusting the finished cake - opt
Olive oil and flour
for the pan * Confectioner's sugar, preferably organic,
for dusting the finished
cake - optional
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.
I find
olive oil cakes are usually filed under the love or hate column
for most people.
So, what happens when you pair a whimsical fairy (me) with a natural minimalist forest elf (Sasha) and then throw in a whole lot of really good
olive oil and a craving
for chocolate
cake?
For the
cake 180g fine brown rice flour 90g quinoa flour 50g tapioca flour 55g ground almonds 2 tsp bicarbonate of soda 1 tsp fine sea salt 1 tsp ground ginger 2 tsp ground cinnamon 1/2 tsp ground nutmeg 200g sugar 125 ml
olive oil 2 large eggs
Buckwheat Crust 1 1/4 cup raw (untoasted) buckwheat groats — soaked
for 1 hour or overnight 1/3 cup water 1 tablespoon
olive oil plus more
for the
cake pans sea salt and freshly ground black pepper — to taste garlic and / or onion powder or fresh garlic — optional fresh / dried thyme, oregano — optional
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
As Kim notes, you don't need to use a specialty
olive oil for this
cake.
I've been seeing many bread and
cake recipes that call
for olive oil in place of butter or other fats, but I'm completely intrigued with this one.
For instance, her Cranberry Upside - Down Cake unexpectedly includes saffron and olive oil, and she has ingeniously reinvented the wrap by substituting a thin omelet for flatbre
For instance, her Cranberry Upside - Down
Cake unexpectedly includes saffron and
olive oil, and she has ingeniously reinvented the wrap by substituting a thin omelet
for flatbre
for flatbread.
I have a recipe
for an
olive oil cake using red grapes and also serving with grape compote that is so good, will try this too.
(And Heidi, thanks — I've been on the lookout
for a delish / easy
olive oil cake!
Choose a mild, not - too - peppery
olive oil for this tender
cake; something fruity will complement the lemony sweetness, but an assertively bitter
oil will overwhelm.
In fact,
olive oil cake only improves the longer it sits — this dairy - free version will keep on your counter
for days (not that it'll last that long).
Then I add maybe a TSBP of a healthy
oil like
olive or sesame, and use a whisk to stir into a
cake - like batter, and then add some finely chopped veggies: cauliflower, broccoli, cabbage, green peppers, zuchini, kale or any combination thereof, stir together and then spoon onto a cookie sheet about a half inch apart (I can usually fit 12 to 16 portions onto a large sheet), and bake at 375 degrees
for about 25 to 30 minutes.
Could I sub
olive oil for the butter, like in the banana
olive oil cake you posted previously?
Ingredients
For the
cake 150 g semi-whole wheat flour 150 g millet flour a pinch of whole sea salt half a teaspoon cream of tartar 4 Granny Smith apples 160 ml unsweetened and unflavoured almond milk 100 ml extra virgin
olive oil 170 g rice malt syrup a few pinches of vanilla powder
For the -LSB-...]
Just made the
cake with
olive oil instead of vegetable
oil, all whole wheat SR flour with no extra baking powder or soda (in Australia we use SR
for most baking) and it worked beautifully.
I received your book this weekend and made the apple
olive oil cake and the hazelnut chocolate
cakes for my small family.
Brush each
cake with 1 tsp of the
olive oil, place on a roasting tray and cook
for 25 mins, turning halfway through.