This recipe was recommended to us by a talented baker who pronounced it a keeper, one of the best cake recipes in her files.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/4 cups sugar
- 3 eggs
- 3/4 cup best quality extra virgin olive oil
- 3/4 cup whole milk
- 1 to 2 teaspoons grated orange zest
- Juice of 1 orange
Preheat the oven to 350°F. Butter the sides of a 9-inch springform pan and line the bottom with parchment paper.
In a small bowl, stir the flour and baking powder together.
Place the sugar and eggs in the bowl of a stand mixer. Beat on medium speed until thick and pale yellow, about 3 to 5 minutes.
Add the olive oil, milk, orange zest, and orange juice and beat for another minute or two. Turn off the machine and fold in the flour mixture by hand.
Scrape into the prepared baking pan. Bake for 45 minutes, or until golden brown and a knife inserted into the center comes out clean. Cool on a rack completely before serving.
Makes one 9-inch cake, serving 8 to 10 — Recipe from The London Cookbook by Aleksandra Crapanzano, Ten Speed Press (2016)
Olive oil adds intrigue and richness to this decadent dessert. Heat the egg-and-milk mixture very slowly in a heavy-bottomed pan to avoid curdling the eggs. If desired, substitute 1 tablespoon of orange-flavored liqueur for 1 tablespoon of coffee and garnish with candied orange peel.
- 2 eggs, thoroughly beaten
- 3/4 cup whole milk
- 6 ounces good-quality semi-sweet dark chocolate
- 3 tablespoons freshly brewed strong coffee
- 1/4 cup extra virgin olive oil
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
- Tiny pinch fine salt Sea salt, such as Maldon, or grey lavender salt, to serve
- Lightly sweetened whipped cream, to serve
Whisk the milk and eggs together, beating for at least a minute. Put in a small, heavy saucepan over low heat. Put a thermometer into the milk mixture and carefully heat, stirring frequently, until the mixture reaches 160°F. Take off the heat.
In another small, heavy saucepan, put the chocolate over low heat. (Break up the chocolate into shards if not using small baking pieces.) Heat slowly, stirring frequently, until the chocolate is completely melted. Take off the heat and stir in the coffee and the olive oil.
Add the milk-and-egg mixture to a blender or food processor, along with the maple syrup, vanilla, and a pinch of fine salt. Blend. With the food processor or blender running, slowly pour in the chocolate-and-coffee mixture and blend until well combined. The final mix will be frothy and smooth.
Fill four 6-ounce ramekins and put in the refrigerator to chill. Depending on the size and depth of the dish, this mousse will take from a half hour to three hours to set. Serve with whipped cream and just a pinch of rough salt.
Serves 4 — Recipe adapted from thekitchn.com
Well-known cookbook author Rozanne Gold shared this recipe on an episode of Martha Stewart’s Cooking Today on Sirius XM 110. These cookies’ oval shape, payload of olive oil, and the fact that they’re rolled in chocolate chips make them unusual and very professional looking (and tasting!).
- 2 cups self-rising our
- 2/3 cup sugar
- 2 extra-large eggs
- 1/2 cup extra virgin olive oil
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon pure almond extract
- 6 ounces miniature chocolate chips
Preheat the oven to 325°F.
Put the our and sugar in the bowl of an electric mixer. In a separate bowl, whisk together the eggs, olive oil, and vanilla and almond extracts. Add the wet mixture to the our mixture and mix until a smooth dough forms. The mixture will be slightly crumbly and a little oily. Knead several times on the counter. Form into 24 balls and then shape into small ovals that are 1 1/2 inches long and 3/4 inch wide. Roll the tops and sides in miniature chocolate chips.
Line a large rimmed baking sheet with parchment paper or a Silpat mat. Place the cookies 1 inch apart. Bake for 25 minutes, or until rm to the touch. Remove from the oven and let cool on the pan. Remove with a thin-bladed spatula.
Makes 24 cookies — Recipe from Rozanne Gold on Cooking Today, June 14, 2012
This moist cake proves chocolate and olive oil have an affinity for each other. On its own, the cake itself is vegan, as it contains no eggs or dairy. You can leave off the ganache and simply serve the cake with a dusting of powdered sugar and a few raspberries.
- For the cake:
- 3 cups all-purpose flour
- 2 cups sugar
- 1/2 cup unsweetened cocoa
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon espresso powder
- 2 tablespoons cider vinegar
- 2 teaspoons vanilla
- 2/3 cup extra virgin olive oil
- 2 cups cold water
- For the ganache:
- 12 ounces good semisweet chocolate chips
- 2/3 cup heavy cream
- 1 teaspoon instant coffee granules
- 1/2 teaspoon pure vanilla
Preheat the oven to 350°F. Spray a 9 x 13 inch baking pan lightly with cooking spray. Set aside.
Make the cake: In a large bowl, whisk together the flour, sugar, cocoa, baking soda, salt, and espresso powder.
In a medium bowl, whisk together the vinegar, vanilla, olive oil and water. Pour the wet ingredients into the dry ingredients and whisk until fully combined. Pour into the prepared pan.
Bake for about 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Set aside on a rack to cool.
Make the ganache: In a small saucepan, combine the chocolate, heavy cream, and instant coffee granules in the top of a double boiler. Heat over simmering water, stirring until smooth and glossy. Remove from the heat and add the vanilla. Pour the ganache over the cake and spread evenly.
Serves 12 — Recipe adapted from themerchantbaker.com