Moist and satisfying, this cake can be made from ingredients you likely have on hand. Instead of making a glaze, you can simply brush the finished, cooled cake with olive oil. It’s great for breakfast, tea, or dessert. (We also like it with fresh berries and a dollop of sweetened whipped cream.)
Serves 8 — Recipe adapted from bakefromscratch.com
More elegant than a baked apple yet healthier (and faster to make) than apple pie, this sautéed dish is a great way to satisfy a sophisticated sweet tooth. If you want to indulge even further, it’s amazing over a scoop of rich vanilla ice cream.
Yields 2 servings.
Rustic and moist, this Ligurian cake deserves a place in your olive oil baking repertoire. It will infuse your kitchen with the scents of late fall—apples, cinnamon, and nutmeg. No frosting is required, but we wouldn’t say no to a drizzle of warm honey or a scoop of premium vanilla ice cream.
Serves 6 to 8 — Recipe adapted from themediterraneandish.com
Make a double batch of this moist bread, as it freezes well and is great for sharing with family and friends. If you’re a “from scratch” kind of person, you can make your own pumpkin purée from pie pumpkins.
Serves 24 — Recipe from allrecipes.com
Watch as T.J. Robinson whips up some delicious Olive Oil Zucchini Bread, as originally created by Melissa Clark.
Watch as T.J. Robinson whips up some delicious Olive Oil Zucchini Bread, as originally created by Melissa Clark.
Watch T. J. Robinson as he makes these chocolate chip cookies with olive oil and almond flour. These cookies are best enjoyed the day they are baked. Almond meal can be used in place of blanched almond flour.
Recipe adapted from Meaningful Eats.
Grain free, gluten free, and Paleo compliant (without the frosting), these muffins checked all the boxes for my wife and me recently when a craving for carrot cake hit. Satisfying but not too sweet, they’re just the thing for breakfast, tea, or a light dessert.
Makes 8 muffins — Recipe from texanerin.com
Ken Gordon, a longtime veteran of our Member Services Team and a talented pastry chef, shared this recipe for a tasty skillet cake that is gluten-free, soy-free, and optionally dairy-free.
Recipe from Simply Gluten Free Magazine, March/April 2020
Luscious with the sweet/tart notes of Meyer lemon (a cross between a lemon and a mandarin orange), this soft custard is the perfect ending to a Mediterranean meal. If you can’t find Meyer lemons, substitute the juice and zest of regular lemons, blood oranges, or mandarin oranges.
Serves 6 — Recipe adapted from food52.com
Miami chef and restaurateur Michael Schwartz (a friend of a friend) reports that this is one of his best-sellers. “(The) olive oil reinforces the richness of the cremosa,” he says.
Serves 10 — Recipe from Food & Wine, December 2008
There are several things I love about this cake: it’s easy; it’s gluten-free; it’s Paleo-friendly; it uses a modest amount of extra virgin olive oil (some cakes call for as much as a cup of your precious liquid gold); and it utilizes figs, which forever more will remind me of my latest idyll in Abruzzo. I ate the best figs of my life on this trip, all plucked from the trees on the Di Mercurio farm. If you can’t find fresh figs, top the cake with slices of fresh pear that have been tossed in a light coating of sugar and lemon juice.
Serves 8 — Recipe adapted from gourmandeinthekitchen.com
This recipe was recommended to us by a talented baker who pronounced it a keeper, one of the best cake recipes in her files.
Makes one 9-inch cake, serving 8 to 10 — Recipe from The London Cookbook by Aleksandra Crapanzano, Ten Speed Press (2016)