I’ve been a bit behind on my blog this past week, but it’s been a crazy few days. It’s only about to get busier with more meeting and interviews to come for potential jobs – wish me luck! Back to the blog…I finally got around to trying a lemon olive oil cake. This cake has gained popularity over the recent years as a wonderfully moist cake great for brunch or dessert. I had no doubt that it would be moist as I have used olive instead of butter for cakes, but just how much of that olive oil can you taste? I was about to find out…
**Helpful tips and common mistakes
The first time I saw a lemon olive oil cake featured as the main dessert at a bakery on the Food Network, I knew I wanted to give it a try. I haven’t seen any olive oil cakes at a local bakery, so I did the next best thing and decided to make my own.
When preparing this cake, make sure to use extra virgin olive oil and olive oil. Extra virgin olive oil is made from pure, cold-pressed olives, which means more flavor in the cake. Regular olive oil has a more neutral flavor since it has been refined to remove impurities.
I love how easily this cake comes together. Mix the dry ingredients in one bowl, the wet in another and combine it all together. Pour into a prepared cake pan and bake.
To make a little something extra, I garnished the cake with candied lemon slices. The cake was just as delicious as I had expected with a subtle hint of lemon. The olive oil was the key factor in the moistness of the cake, without leaving a strong taste of the olive oil in your mouth. I also loved the candied lemon slices, adding just a little bit of tart with an extra sweet bite. Use Meyer lemons when they are available or change up the citrus fruit (grapefruit anyone?) to make this cake your own!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.