Organic Extra Virgin Olive Oil: Golden Fuel for Exquisite, Moist Cakes

Instead of merely being optional substitutes for butter and other fats, olive oil has now become a mainstay in cake recipes. It’s not just a vogue ingredient nor only a recommendation for healthier eating, but it actually enhances the flavors in these sweet concoctions. Using organic extra virgin olive oil, in particular, can amplify the rich, fruity taste of baked desserts.

If Butter or oild would be in most cakes-why not use olive oil-Italians have been doing it for centuries

Gourmet chefs the world over are even promoting the use of this liquid gold to make unconventional yet sumptuous, elegant cakes. Take for instance Diane Rossen Worthington, an expert on contemporary Californian and American cuisine. In a recipe she shared in The Detroit News, Worthington highlighted the moistness and the exquisite taste rendered by olive oil on baked treats. The celebrated chef also stressed that extra virgin is the way to go to pack your cake with flavor.

If butter or oil would work in most cakes, why not use olive oil? Italians have been doing it for centuries. Try one of Olive Oil and Beyond’s crushed whole fruit organic olive oils, such as blood orange or bergamot, or even our butter flavored olive oil

Olive oil and walnuts may seem like a strange dessert combination, but they shine in this light, slightly fruity and very moist dessert cake. The orange juice adds a citrus component to the walnut flavor and heightens the fruity extra-virgin olive oil flavor. The cake becomes slightly crispy on the outside while remaining moist and rustic textured on the interior.


Here are the ingredients you’ll need for a 9-inch walnut olive oil cake:

6 ounces chopped walnuts

1 cup all-purpose flour

1 tablespoon baking powder

4 medium eggs

1 ½ cups sugar

Juice of 1 medium orange, about ½ cup

Zest of 1 medium orange, finely chopped

½ cup olive oil  (from Olive Oil and Beyond )

Powdered sugar, for garnish

Whipped cream, optional

Preheat the oven to 350 degrees, and grease the pan with a spray of olive oil. Finely crush the walnuts in a food processor, and mix it with the dry ingredients (save for the sugar) in one bowl. Beat the wet ingredients (except the orange juice, zest, and olive oil) with an electric mixer in another while gradually adding the sugar. Blend in the rest of the components, transfer the resulting batter into the greased cake pan, and bake for about 50-60 minutes. Serve on its own or with fruits of the season.


Premium organic olive oil in Orange County, which gourmet food suppliers like Olive Oil and Beyond can provide, would be perfect in baking sophisticated cakes like this one.


(Source: Time is right for slightly fruity Walnut Olive Oil Cake, The Detroit News, September 22, 2014)

Categories: Info Articles


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