Go to the Recipe: Olive Oil Cake
Bob's Red Mill 1 to 1 Gluten Free Flour is an excellent substitute, though you may wish to add about a teaspoon of cornstarch or potato starch to change the protein balance. My personal preference is to use America's Test Kitchen's gluten free blend from their book "How Can It Be Gluten Free."
If I don't have a stand mixer, would a hand mixer work just as well? I assume it would, but any input on this would be greatly appreciated.
Use plain flour and it will be great. Most European flours are lower in protein anyways. GMS in small amounts may benefit any cake aiding in moisture retention, as it is hygroscopic.
Bein in Europe, could I use GSM since I don’t have access to bleached flour?
Ditto
Sub out any oil. Avocado is pretty neutral in flavor.
Can I substitute olive oil for the same amount of avocado oil? Will it taste different?
It worked just fine. Awesome flavor.
Too much salt in the dust, even when weighed properly. Otherwise it came out great
Yes you can wrap and chill cake as well as freeze for longer storage.
Can i set this cake in the fridge or even freeze it?
Have ever tried (or even heard of) “Kate flour”?
https://amerrierworld.com/kate-flour/
Any low protein flour will be a good substitute and not all purpose. You want the lowest amount of gluten for this cake.
Bleached Flour is not available worldwide. What are your suggestions for a replacement?
It’s still a marvelous cake! 😛
SO here is How I bastardized this great recipe,.. I added an extra egg yolk and white,...took 1 extra Tbs flour to just under 3/4 Cup of shelled Pistachio nuts (they had a tiny bit of Sodium on them,) put that in the food processor and ground it down by pulsing till twice as fine as say like breadcrumbs... then folded that in at the end. used a square pan.. achieved the proper interior temeture and just made one of the best cakes I have ever made.... in 33 years of cooking for a living.. served with orange supremes, opal basil. and siphon whipped.
Wow! what a great recipe you have posted here at this web portal. Kindly saying awesome.Keep doing such a nice post . Its really help us to taste new delicious. Thanks for it.
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This is a really moist cake, no butter horay
You can get gluten free flour from most health food shops.
never bake on 0% humidity. moisture does not equate to humidity.
How can I make it Glute Free? Can I switch the cake four with almond flour?
Make sure you are using bleached cake flour. Chefsteps talks about this more in their Ultimate Layer Cake series of recipes, but bleached cake flour allows for high-fat cakes to hold their structure after baking. Also, ensure that you fully emulsify the oil into the base.
I am learning to bake cakes and this is by far the biggest failure til now .I deed everything according to recipe -I wonder what went wrong .
I did 45 ~ 60 minute at 165°C.
hi! i would like to know if you put it into a oven with fan? and of corse 0% humidity right?... if i want to keep it for the day after, it is ok to keep it at room temperature or it is better in the fridge ? thank you.
Either, it's by weight not volume.
Curious: in Step 3: the flou: sift then measure??? or measure then sift???
Hi Glenn, I would highly recommend to use the highest quality extra virgin olive oil in this recipe. I used Olica Ascolano Extra Virgin Olive Oil which is a gold medal winner and goes absolutely well with this olive oil cake recipe. Delicious result!
Anyone know roughly how long it was cooked?? Tim
Made this for my doggie, tweaked the recipe a little and replaced the sugar with a little honey, he loved it!
ciao,
l' ho fatta più di un anno fa ma mi sembra quella apposita per dolci del Molino Quaglia (sono sachi da 5kg con la scrittta viola).
Didn't have a springform pan so used a silicone tart case...
Came out great ;-)
Ha, ha, ha!!!
I love watching yours videos!!!!
I enjoy them a lot.
Kind regards from Spain.
tastes so good~~~~
Ciao! Che farina hai usato?
I'm guessing the egg whites do that job?
Are you using self raising cake flour in this recipe? Should there some raising agent added?
For anyone that lives in a country where bleached flour is prohibited/unavailable you may want to look into this method of heat treating flour to achieve similar results; http://amerrierworld.com/kate-flour/
Looks good, tastes great ...
Can I use almond oil or any other than olive oil? Walnut, avocado?
Made this recipe, and it was pretty successful. Not bad for someone who doesn't bake a lot. Anyone have any recommendations for temperature probes for baking? I coincidentally have a few of the temperature probes recommended by ChefSteps due to the fact that I've been smoking meats and brewing beer for the last couple years. So far when I bake, I can't help but wish I had a probe I could just stick in the batter and let it sit, oven closed, until it hits the ideal temp. Instead, with every new baking recipe, I'm constantly opening the door and inserting a probe to test the temp—that can't be good, can it? Any suggestions from those who bake more than I do?
Turned out great, everybody loved the lemon, olive oil, vanilla combination! Fluffy, light and simply delitious, just maybe too much salt in the sugar, salt mixture but that's the only downside for me!
The perfect cake for a special occasion! I used a rich, fruity olio nuovo, topped it with lemon glaze and some fresh berries, and served it with honey rosemary whipped cream and sprinkled walnut oil powder.
I just want to say that the olive oil taste really "punches through" in this cake. Use an olive oil that you like! I baked this for the first time today and did not know how much taste of olive oil it would have. I used one with a little "harsh", grassy and bitter notes at the end. Next time I will use a milder and more subtle oil. The citrus really pairs well with the olive taste though.
The texture of the cake is awesome. Like others, mine also collapsed. Next time I will try a trick I use when using a genoise; not dusting the sides of the pan with butter/flour, only the bottom. The cake will then stick to the side of the springform pan, and use it as "support for the climb".
I served my cake with caramelized strawberries w/black pepper - and plain whipped cream.
Wonderful cake! Just tried it for a second time with gluten free flour from Ardour and it worked just as well. Doesn't taste quite as good as with proper cake flour, but a good go-to if gluten free guests are on the horizon...Served like a Victoria sponge, but I used lime curd and greek yoghurt that had been hung overnight in the fridge and spiced up with more vanilla bean and a little sugar
For me one of the best cakes ever!
I paired with a parfait with yogurt and tonka beans, peaches at lemon thyme (it works great!), strawberry and port sauce, spicy crumble.
I want to change the presentation because I do not like but the taste is very good!!
Greetings from Italy!
!
