Baking with Olive Oil

                                    

                                   

We all know that getting healthy fats into our daily diet is a worthy goal. But can we actually incorporate healthy oils in baking as well as cooking? We spoke to OLiV Executive Chef Rob Webster for his approach.

"As a chef I am always attempting to walk the line between healthy and flavourful. Olive oil gives cakes and cookies a moist, light texture while eliminating the cholesterol and saturated fat of butter," Webster explained.  Moreover, the vitamin E in olive oil helps maintain freshness of the baked dish. You can use olive oil and a brush to prepare (grease) baking pans.

If you are trying to use olive oil instead of butter in an existing recipe, the rule of thumb is use less olive oil than butter, normally about 80% of the weight of the butter.

Not every cake recipe works well with olive oil, particularly vanilla or plain cakes where butter contributes significantly to the flavour. If you are trying to use olive oil instead of butter in an existing recipe, the rule of thumb is use less olive oil than butter, normally about 80% of the weight of the butter. For example, use
-       2-1/2 teaspoons olive oil instead of 1 tablespoon butter
-       3 tablespoons olive oil instead of 1/4 cup butter
-       3/4 cup olive oil instead of 1 cup butter

This delicious cake uses OLiV Blood Orange EVO (Extra Virgin Olive) Oil which shines in the recipe below. If using plain EVO oil, you may need to bump up the flavour by adding slices of orange to the oil and letting it stand overnight.

Blood Orange Olive Oil Cake

  • 3/4 cup sugar
  • 2 eggs
  • 1/3 cup OLiV Blood Orange EVO Oil
  • 1 teaspoon vanilla extract
  • 3 tablespoons fresh squeezed orange juice (juice from half a large orange)
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teasspoon salt

Preheat the oven to 350 degrees F. Oil and flour a 9-inch cake pan.

Measure sugar into a medium bowl. Add eggs, one at a time, and use a hand mixer on medium speed to combine. Continue beating and slowly add blood orange olive oil and vanilla; mix until smooth. Add orange juice and mix well.

In another bowl, sift together flour, baking soda, baking powder and salt. Add flour mixture, a third at a time, to the wet ingredients; mix just to incorporate.

Pour batter into prepared cake pan. Bake 25 to 30 minutes. Let cake cool 30 minutes on a rack.  Makes 8 servings.

For an additional treat drizzle a modest amount of OLiV Balsamic Vinegar over your cake –such as the Black Walnut Dark Balsamic.

Recipe courtesy of Robert J Webster, Executive Chef, OLiV Tapas Bar & Restaurant at Strewn / OLiV International