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.
2 large Gala apples, peeled and finely chopped
Orange juice to soak apples in
3 cups all-purpose our
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1 cup granulated sugar
1 cup extra virgin olive oil
2 large eggs
2/3 cup golden raisins, soaked in warm water or apple cider for 15 minutes
Confectioner’s sugar, for dusting
Preheat the oven to 350°F.
Place the chopped apples in a bowl and add orange juice—just enough juice to toss and coat apples to prevent browning.
In a large mixing bowl sift together the our, cinnamon, nutmeg, baking powder, and baking soda. Set aside.
In the bowl of a stand mixer fitted with a whisk, add the sugar and extra virgin olive oil. Mix on low for 2 minutes until well-combined. While the mixer is on, add the eggs, one at a time, and continue to mix another 2 minutes until mixture increases in volume (it should be thicker but still runny).
In the large bowl with the dry ingredients, make a well in the middle of the our mixture. Add the wet mixture (the sugar and olive oil mixture) into the well. Using a wooden spoon, stir until just blended; it will be a thick batter (do not add anything to loosen it).
Drain the raisins (which have been soaking in warm water) completely; rid the apples of excess juice by blotting them with paper towels. Add both raisins and apples to the batter and mix with spoon until well-combined. Again, batter will be fairly thick.
Line a 9-inch round cake pan with parchment paper. Spoon the thick batter into the pan, and level the top with the back of a wooden spoon.
Bake for 45 minutes or until a toothpick or wooden skewer inserted in the center comes out clean.
Cool completely in the pan. When ready, simply lift parchment up to transfer the cake to a plate or cake stand. Dust with confectioner’s sugar before serving.
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.
One 15-ounce can pumpkin purée (not pie filling)
4 large eggs
1 cup extra virgin olive oil
2/3 cup water
3 cups granulated sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Preheat the oven to 350°F. Grease and our three 7 x 3 loaf pans.
In a large bowl, mix together pumpkin puree, eggs, olive oil, water and sugar until well blended. In a separate bowl, whisk together the our, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
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.
1/2 cup butter, softened
1/4 cup olive oil
3/4 cup golden monk fruit sweetener
2 teaspoons vanilla extract
2 large eggs
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups blanched almond flour
1 1/4 cups chocolate chips of choice 2/3 cup toasted pecans
2 tablespoons of unsweetened, finely shredded coconut
Almond meal can be used in place of blanched almond flour. Dough can be refrigerated prior to baking for 30 minutes to prevent the cookies from spreading too much. Brown sugar or coconut sugar can be used in place of monk fruit sweetener.
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
In the bowl of a stand mixer, cream together the butter, olive oil, and golden monk fruit sweetener.
Add the vanilla and eggs, mixing until incorporated.
Mix in the baking soda and salt. Add the almond flour, 1 cup at a time, beating well after each addition. Fold in the chocolate chips, pecans, and coconut with a wooden spoon.
Form the dough into tablespoon rounds and place on the lined baking sheet about 3 inches apart.
Bake for 11-13 minutes, or until golden brown around edges.
Cool and enjoy! These cookies are best enjoyed the day they are baked.
Recipe adapted from Meaningful Eats.
The Fresh-Pressed Olive Oil Club 1854A Hendersonville Rd #20, Asheville, NC 28803 Club Member Service Toll-Free Number: 1-888-963-4582