Olive oil cake рецепт

Лимонный торт с оливковым маслом

Нет ничего лучше, чем свежеиспеченный лимонный пирог!
В данном рецепте сочетание сочного лимона с фруктовым маслом GAEA Sparta Extra Virgin Olive создает вкусный и воздушный торт!

Ингредиенты для торта:

325 гр. муки
225 гр. сахара
70 мл. оливкового масла GAEA Sparta Extra Virgin Olive Oil
120 мл. простокваши или кефира
50 мл. теплая вода
2 больших лимона
2 яйца
Пол чайной ложки разрыхлителя
Чайная ложка соды
Четверть чайной ложки соли
Четверть чайной ложки мускатного ореха
Чайная ложка экстракта ванили

Ингредиенты для глазури:

100 гр. Сливочного сыра
150 гр. сахарной пудры
1 столовая ложка лимонного цедры
1 столовая ложка Оливкового масла GRADE Sparta Extra Virgin

Приготовление

Оставьте кислое молоко и яйца в комнатной температуре и предварительно разогрейте духовку при 175 ° C.

Для глазури смешайте сливочный сыр с сахаром и поместите его в холодильник.

Перемешайте в миксере муку, разрыхлитель, соду, соль, мускатный орех и цедру двух лимонов.

Медленно взбивая, добавьте в простоквашу или кефир, яйца, лимонной сок и экстракт ванили.

Наконец, добавьте оливковое масло и теплую воду.

Равномерно поместите смесь на глубокий противень и запекайте при 175 ° C в течение 55 минут.

Снимите его с противня и дайте остыть.

Выньте из холодильника предварительно приготовленный сливочный сыр и добавьте оливковое масло и лимонную цедру.

Хорошо перемешайте и смажьте верх торта.
Украсьте торт глазированными ломтиками лимона.

Оливковое масло и средиземноморская культура питания. Виды, свойства, польза, применение.

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Olive Oil Cake Recipe

This cake highlights the best olive oil has to offer, so reach for the good stuff!

Why It Works

• High-quality olive oil ensures a cake that is rich, flavorful, and moist.
• The thick texture of buttermilk provides structure to the batter, for a cake that’s tangy and light.
• The subtle aroma of lemon zest and orange flower water add dimension to the cake and elevate the character of the olive oil.

This tender, fluffy olive oil cake comes together in less than an hour, start to finish, making it an ideal option for a last-minute dessert. It puts the bold flavor and nuanced aroma of olive oil front and center, so choose a brand you really love. Try pairing it with fresh fruits and a scattering of lightly toasted nuts (pistachio or pine nuts work especially well), or a dollop of softly whipped cream. Or try our chocolate olive oil cake instead!

Ingredients

• 5 1/4 ounces white sugar (about 3/4 cup; 150g), plain or lightly toasted
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 2 teaspoons freshly grated lemon zest
• 5 1/4 ounces best-quality extra-virgin olive oil (about 3/4 cup; 150g); see our guide to choosing a good olive oil for recommendations
• 4 ounces cultured low-fat buttermilk or kefir (about 1/2 cup; 110g); see our explainer on buttermilk substitutes for more information
• 1 large egg (about 1 3/4 ounces; 50g), straight from the fridge
• 1/2 teaspoon orange flower water
• 5 3/4 ounces (about 1 1/4 cups, spooned; 165g) cake flour, any style (see note)
• Optional garnishes: powdered sugar, preferably organic (see our explainer on organic powdered sugar for more information); fresh fruit; or toasted nuts

Directions

Getting Ready: Adjust oven rack to lower-middle position and preheat to 350°F (180°C). Line an 8- by 3-inch anodized aluminum cake pan with parchment (see our explanation and tutorial on how to cut a parchment round) and grease lightly with pan spray.

For the Cake: Whisk sugar, baking soda, baking powder, and salt together in a medium bowl for about 1 minute. This dry mixture will look homogeneous well before it truly is, so use patience at this stage, and whisk longer than may seem necessary. Under-mixing at this stage can produce dark spots or an uneven texture in the cake.

Add lemon zest, olive oil, buttermilk, egg, and orange flower water and whisk vigorously until batter looks smooth and well emulsified. Sift in cake flour and whisk just until well combined. Scrape into prepared pan. Bake until cake is firm but your finger can still leave an impression in the puffy crust, about 33 minutes. (A toothpick inserted into the center should come away with a few crumbs still attached.)

Cool cake directly in pan about 10 minutes, then run a butter knife around the edges to loosen. Invert onto a wire rack, peel off parchment, and place cake right side up on a serving platter or cake stand. Serve warm or at room temperature, with a sprinkling of powdered sugar or with fresh fruit, nuts, and other accompaniments as desired.

Special equipment

Notes

Both bleached and unbleached cake flour styles will work nicely in this recipe. Bleached styles will improve the cake’s rise and create a more tender crumb (as shown here), while unbleached styles will produce a heartier, more rustic texture akin to that of a quick bread.

Make-Ahead and Storage

Wrapped tightly in plastic, the cake will keep for 2 or 3 days at cool room temperature.

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Chocolate Olive Oil Cake

Introduction

Although I first came up with this recipe because I had someone coming for supper who — genuinely — couldn’t eat wheat or dairy, it is so meltingly good, I now make it all the time for those whose life and diet are not so unfairly constrained, myself included.

It is slightly heavier with the almonds — though not in a bad way — so if you want a lighter crumb, rather than a squidgy interior, and are not making the cake for the gluten-intolerant, then replace the 150g ground almonds / 1½ cups almond meal with 125g plain flour / ¾ cup plus 1 tablespoon all-purpose flour. This has the built-in bonus of making it perhaps more suitable for an everyday cake.

Made with the almonds, it has more of supper-party pudding feel about it and I love it still a bit warm, with some raspberries or some such on the side, as well as a dollop of mascarpone or ice cream.

For US cup measures, use the toggle at the top of the ingredients list.

Although I first came up with this recipe because I had someone coming for supper who — genuinely — couldn’t eat wheat or dairy, it is so meltingly good, I now make it all the time for those whose life and diet are not so unfairly constrained, myself included.

It is slightly heavier with the almonds — though not in a bad way — so if you want a lighter crumb, rather than a squidgy interior, and are not making the cake for the gluten-intolerant, then replace the 150g ground almonds / 1½ cups almond meal with 125g plain flour / ¾ cup plus 1 tablespoon all-purpose flour. This has the built-in bonus of making it perhaps more suitable for an everyday cake.

Made with the almonds, it has more of supper-party pudding feel about it and I love it still a bit warm, with some raspberries or some such on the side, as well as a dollop of mascarpone or ice cream.

For US cup measures, use the toggle at the top of the ingredients list.

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Orange olive oil cake

Add some citrussy zing to your baking with this orange olive oil cake, topped with a rosemary and cardamom drizzle. It’s gluten-free and super delicious

Vegetarian

Nutrition: Per serving (10)

Nutrient	Unit
kcal	537
fat	36 g
saturates	5 g
carbs	44 g
sugars	35 g
fibre	1 g
protein	9 g
salt	0.5 g

Ingredients

• 1 large whole seedless orange
• ½ lemon , juiced and zested
• 225ml olive oil , plus extra for the tin
• 200g ground almonds
• 120g polenta
• 1 tsp baking powder (use gluten-free if you need to)
• 3 large eggs
• 225g golden caster sugar
• natural yogurt or crème fraîche, to serve (optional)

For the rosemary drizzle

• 100g golden caster sugar
• ½ orange , juiced
• ½ lemon , juiced
• 6 cardamom pods , seeds removed and ground
• 4 rosemary sprigs

Method

Bring a pan of water to the boil. Lower the orange in and cover with a lid, leaving a gap so that a little steam can still escape. Boil gently for 30 mins, then remove from the water and allow to cool slightly. Quarter the orange and remove any pips, then transfer to a blender or food processor, add the lemon juice and zest and blitz to a smooth purée.

Heat the oven to 180C/160C fan/ gas 4. Oil the sides of a 23cm round cake tin and line the bottom of the tin with baking parchment.

Sieve the almonds, polenta, baking powder and ½ tsp salt into a large bowl and mix together thoroughly. Whisk the eggs and sugar in the bowl of a stand mixer until really pale and fluffy, about 4 mins. With the mixer still whisking, slowly pour in the olive oil in a steady stream so that the mixture doesn’t split. Once incorporated, scrape in the orange purée and whisk to combine, then add the dry ingredients, combining until you have a smooth batter. Pour the batter into the cake tin and bake for 55 mins to 1 hr 5 mins until a skewer inserted into the middle comes out clean.

Cool in the tin on a wire rack while you make the syrup. Combine the sugar, orange juice, lemon juice, cardamom and 30ml water in a pan. Bring to the boil, stirring until the sugar has dissolved, then add the rosemary. Turn off the heat and infuse for at least 30 mins.

Use a skewer to poke holes in the top of the cake, then pour over the syrup. Allow to settle for 5 mins or so, then slice and serve with some natural yogurt or crème fraîche, if you like.

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Olive oil cake (28)

Try any of our olive oil cake recipes for delicious results! From rich chocolate olive oil cake to fruity lemon olive oil cake, baking with olive oil is healthy and adds richness without being overpowering.

Top olive oil cake recipes

Chocolate olive oil cake

This may seem like an odd combination, but trust me — the olive oil adds a special richness to this decadent chocolate cake. This is the cake you want to make when you’re looking to impress your foodie friends!! The bonus for some is that this cake is also dairy free.

Orange scented semolina cake

This is actually a traditional Greek cake called Revani. It’s deceptively simple to make and the semolina provides a unique texture that’s sure to impress guests. This cake is also dairy free.

Lemon olive oil cake

Give your favourite lemon cake a little Mediterranean twist! Try baking with extra virgin olive oil. Our Mediterranean cousins have been using this wonder oil in baking for centuries, to create the most delicious breads, cakes, biscuits and pastry.

Moist Olive Oil Cake

If you love olive oil and cake, this recipe is for you. This sponge cake is rich, tender, well-flavoured and delicious. Enjoy for afternoon tea or dessert.

Recipe by: Studebaker

Blood orange cake with olive oil

A very juicy orange cake with gorgeous citrus flavour. I especially like it ice cold, so I keep it in the refrigerator. Don’t be put off by the olive oil — baking with olive oil produces fabulous results, is healthier than butter and leaves no trace of ‘olive’ flavour.

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