Go to the Recipe: Olive Oil Cake
Ok me first, again...Made my own vanilla bean extract with Vodka and also paste with Glycerin.Would subbing any of these for the bean seeds damage that beautiful light looking cake?
Hi guys, what do recommend you serve this with. I want to do this at a function for one of my cooking classes. Thanks
Both should be fine.
Looks awesome! What temperature does the oven need to have?
saw it myself!
turned out awesome... everyone asked for seconds! will def be making this again.
Made this last week for my wife's birthday and it was amazing. Trying it again tomorrow, subbing argan oil for olive oil.
macerated strawberries! http://www.chefsteps.com/activ...
I macerated peaches in a honey-rosemary syrup for a few hours, and served the cake with a bit of whipped cream. I think the aromatics of peach, rosemary, and olive oil work well together.
Awesome. Would love to have seen a photo of how the dish turned out.
I don't have one of the plated dish, and I broke the cake because I didn't let it cool as I should have. Le sigh, always in a rush. This is what I've got:
I've made this cake twice now following the recipe exactly, however I keep ending up with a nice brown cake that starts deflating and collapsing as soon as I take it out the oven !I'm sure that it's not the french meringue nor mixing it into the mix.I suspect that I'm either undercooking the mix (using a toothpick to determine doneness) or that the oil (Mediterranean/home-pressed) that I'm using has higher viscosity and is damping my yolk mix at the recipe's suggested volume.Please help ? :\
Looks under baked, just bake a bit longer or to a hotter core.
- originally posted by Grant Lee Crilly
Thanks for the reply Grant! But one final question I promise:Can't an excess of oil be stopping the necessary gluten of forming and thus rendering the cake a bit too crumbly ?
A high level of fat can "interrupt" the gluten network, which tends to make the texture "shorter". In fact, this is exactly what the fat in shortbread crusts and cookies does. If the cake is very crumbly (just comes apart like sand) then that might be your problem. If it just sort of shrinks, and falls apart in clumps, I think it's more likely the starch didn't get hot enough to gelatinize and solidify during baking.
Another big hit it in my household. Thank you!
Would this work if I substituted stevia extract for sugar? (or this mixture: http://www.amazon.com/gp/produ... )Thanks,Florin
325 for 30 mins. I live at the beach, so adjust accordingly for what your altitude is.
Mine has never come out with straight sides before. It always collapses a little in the center and then the sides fold inward somewhat. I've made this cake probably 20 times and it's always the same issue. Not sure why. Any ideas?
Great recipe and came out very well for me. I used 4 vanilla beans, and next time will try 6. Will also cut down on the salt in the dusting -- too salty for our taste. Topped it with a dollop of creme fraiche and the macerated strawberries, and it was very nice.
So tasty! Everyone LOVES this cake!
Would have loved to try this recipe out....... But the measurements are confusing. Does anyone have regular measurements?
Its grams....it doesn't get any more specific than that. Buy a scale. They're like $20 at Target.
Made this for my wife's b'day but used 2 cake rounds and then blueberry filling between the layers and on top. Put in freezer for 1.5 hours to firm up the filling and then frosted with a lemon whipped cream (lemon zest, powdered sugar, salt and juice of 1/2 lemon).
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!
!
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
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.
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.
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!
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?
Can I use almond oil or any other than olive oil? Walnut, avocado?
Looks good, tastes great ...
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/
I'm guessing the egg whites do that job?
Ciao! Che farina hai usato?
tastes so good~~~~
Ha, ha, ha!!!
I love watching yours videos!!!!
I enjoy them a lot.
Kind regards from Spain.
Didn't have a springform pan so used a silicone tart case...
Came out great ;-)
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).
Made this for my doggie, tweaked the recipe a little and replaced the sugar with a little honey, he loved it!
Check your oven temperature by using a oven thermometer to be sure that it is between 170-180 C.
Anyone know roughly how long it was cooked?? Tim
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!
Curious: in Step 3: the flou: sift then measure??? or measure then sift???
Either, it's by weight not volume.
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.
I did 45 ~ 60 minute at 165°C.
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 .
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.
never bake on 0% humidity. moisture does not equate to humidity.
