Browsing Tag

olive oil cake

Nutella Olive Oil Cake

February 25, 2011

I’m terribly undecided about this cake. Which is probably why these images have been sitting on my computer for weeks, taunting me, begging to be posted – or not. It’s not that I didn’t love this cake. In fact, I actually enjoyed it quite a bit. I’m just unsure how others might feel about such a cake. Olive oil and Nutella? Together? Yes, indeed.

Since mildly sweet, humble cakes are somewhat of an obsession of mine, this cake won me over at first bite. The original recipe doesn’t call for Nutella but rather the more expected flavor of lemon. But I had a half opened jar of the chocolate hazelnut spread in my pantry and couldn’t imagine a better way to put it to use. It imparted an interesting sweet and savory flavor combination to the cake, though I should not that I would highly recommend making it with a light-flavored olive oil instead of a full-bodied variety, unless you really, truly love olive oil.

Now, if you’ll excuse me, I’ve got to get ready for the weekend ahead. Making the bed, baking banana bread, cleaning my apartment, and getting cleaned up for Joey’s visit in a few hours! It never gets old. I get so excited each and every weekend. Hopefully this weekend I manage to stay healthy and do more than sit curled in a ball on the couch.

Have a happy weekend, all!

Nutella Olive Oil Cake
Adapted from Gourmet magazine, 2006

*3/4 cup olive oil (extra-virgin if desired), plus additional for greasing pan
*1/3 cup Nutella, melted slightly in the microwave and stirred
*1 cup cake flour (not self-rising)
*5 large eggs, separated, reserving 1 white for another use
*3/4 cup plus 1 1/2 tablespoons sugar
*Powdered sugar

*Put oven rack in middle position and preheat oven to 350°F. Grease springform pan with some oil, then line bottom with a round of parchment paper. Oil parchment. 
*Beat together Nutella, egg yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.
*Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes. 
*Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. 
*Transfer batter to springform pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 1/4 hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate. Dust with powdered sugar. 
Happy Baking!

Almond Citrus Olive Oil Cake and a Winner

March 4, 2010

Thank you to everyone who entered the Everyday Food giveaway! It was great to hear from so many of you and your e-mails truly made my day. Thanks to, the randomly-generated winner is: Karen Rau! I look forward to hosting more giveaways in the future, so check back for a chance to win.

Now back to your regularly scheduled posting:

I am a creature of habit, I think most of us are, so it suits me just fine that each of my weekday mornings start off the same. Wake up. Start the coffee pot. Put in my contacts. Turn on the Today Show. Drink coffee. Read Food News Journal. Eat breakfast. Get ready. Go to work.

This morning was just like every other morning, until I stumbled across this article, which left me feeling more than a bit annoyed because it touched on one of the things I like least about the food world: “food trends.” Shouldn’t really good food be timeless? But here’s the real kicker, the article goes on to say that not only are ‘we going to be eating more rabbit’ in the year to come, but ‘olive oil is out in place of other oils.’

With that said, I give you Almond Citrus Olive Oil Cake. For the last few weeks I’ve been searching for a simple, humble, no-fuss olive oil cake recipe, which proved a lot harder than I’d imagined. One recipe even instructed cooks to grind your own almond flour and boil and process citrus rind to make a citrus paste for the batter. Really? Who would have guessed a simple single-layer olive oil cake without frosting could be so complicated.

I finally came across a recipe from Giada De Laurentis, and boy is it something. This cake is modest and understated. It probably won’t win any awards for showmanship. But its flavor and texture most surely will win over everyone you share it with. The outside is crisp, and slightly chewy, while the inside is golden and spongy, with an every-so-slightly gooey center.

When I made it, the center fell slightly towards the end of baking. If it happens to you, I wouldn’t stress. Do not, however, forget to line the bottom of the pan with parchment paper. Without it the cake will stick to the bottom of the pan, leaving you frustrated. Trust me. I kept it simple and just dusted it with powdered sugar, but a dollop of whipped cream or a smear of fruit preserves would be a nice addition.

Ingredients: (my adaptations in parenthesis)
From: Giada De Laurentis | Everyday Italian

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
3 large eggs
2 teaspoons orange zest (I used tangelos)
2 teaspoons lemon zest
1/4 cup whole milk (I used 2% and it turned out just fine)
3/4 cup extra-virgin olive oil (I used medium-bodied extra virgin olive oil)
2/3 cup sliced almonds, toasted, coarsely crumbled (I processed them in a food processor to get a coarse crumb texture)
Powdered sugar, for sifting


To make the cake: Preheat the oven to 350 degrees F. Lightly oil an 8-inch-diameter cake pan. Line the bottom with parchment paper.

Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Beat in the milk. Gradually beat in the oil.

Add the flour mixture and stir just until blended. Stir in the almonds. Transfer the batter to the prepared pan. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35 minutes.

Transfer to a rack and cool for 15 minutes. Remove cake and place on serving platter.

Happy Baking!


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