Yes, you read correctly – this cake is made with olive oil. Before you go around shocked and dismayed at this fact, consider the breadth of cultures around the world who have been using olive oil as their main fat for centuries. This cake has enough sugar and flavorings in it to mask a heavy olive oil taste, but is simple enough to allow some of it to shine through. No need to use the fancy stuff here, a good quality virgin olive oil is perfect for this recipe.
Be sure to use freshly squeezed orange juice in the recipe and a bundt pan to bake this cake. The freshness of the orange juice really pumps up the taste and texture of the cake and using a bundt pan ensures that it will cook all the way through. I figured out this tiny fact through four attempts at making this cake without a bundt pan. Word to the wise – use a bundt pan.
Get the Orange Olive Oil Cake recipe on Stavanger News
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