So I’ve been dying to try an olive oil cake for some time now. The concept of olive oil being a main ingredient for a cake just baffled me and I was curious to see if it would taste like dipping angel food cake into a dish of olive oil and calling it a day. Man was I wrong.
So when I was approached to do a product review for Filippo Berio’s olive oil, I knew exactly what I wanted to try and it did not disappoint!
To start, the smell of the oil is intense in every good way possible. As soon as I cracked open the seal I could tell I was in for a treat. The olive oil taste in the cake is deliciously balanced with the orange, so that you get a really great taste of both flavor profiles without either one dominating. And as for the cake itself, it’s one of the lightest, fluffiest cakes I’ve ever made. The trick is to separate the eggs and to beat the whites until they peak, which gives the cake its texture.
when I was growing up, one of my family’s favorite things to do was to take leftover bread, some olive oil and herbs and create a dip for the bread. It was so simple yet soooooo good. And I think that’s the best part about olive oil. It doesn’t need any frills. It’s amazing on its own; it has its own standout flavor and it doesn’t need to be masked by anything else. That’s why I loved finally baking this cake. It’s a recipe that doesn’t have to go over the top to impress. It’s humble and perfect just as it is.
Orange Olive Oil Cake
- 3/4 Cup Extra Virgin Olive Oil
- 1 1/2 Tsp Orange Zest
- 1 1/2 Tbsp Orange Juice
- 1 Cup of Flour
- 5 Eggs Separated
- 1/2 Tsp Salt
- 3/4 Cup of Sugar
- 1 Orange Sliced Thinly
- 2 Tbsp Sugar
- 1 Tsp Cinnamon
- Preheat oven to 350. Grease a springform pan with either olive oil or spray.
- Combine orange zest and flour in a small mixing bowl and set aside.
- In a medium mixing bowl, cream together yolks and 1/2 cup sugar until pale yellow and thick. Add olive oil and orange juice and beat until just combined. Stir in flour mixture until just combined.
- In a separate medium-sized mixing bowl beat egg whites and salt until foamy. Add remaining sugar and beat until egg whites hold soft peaks. Combine egg whites into egg yolk mixture, then transfer to the springform pan.
- In a small bowl, combine the topping ingredients. Gently place sliced oranges on top of dough and put in the oven. Bake for 45 minutes or until a cake tester comes out clean. Let cool completely, then enjoy!
*****Hey there, I need to add this postscript just to mention the fact that I was compensated for the product for a review but all photos, recipes and opinions are my own, as if there was EVER a need to worry about that. Follow the hashtag #OLIVEyouFB to find out more about the campaign and check out Influenster for more*****