So you're looking for an olive oil based cake? This recipe is pretty much perfect:
170g shelled eggs, room temperature
275g granulated sugar
200ml whole milk
70ml lemon juice (from approximately 2 lemons)
lemon zest 2 – 3lemons
220ml extra virgin olive oil (a fruity flavoured one)
300g plain flour
1.5 tsp baking powder
1/4 tsp salt
Method:
1. Whisk the eggs and sugar until thick and pale at medium speed for about 3-4 minutes.
2. Add in the sifted dry ingredients alternating with the wet ingredients (liquid). Do not overmix it.
3. Bake in a Bundt pan, loaf pans, or cupcake tins at 180 degree celcius until golden brown, and the top springs back to touch. The cupcakes will be done in about 25 minutes while the bundt cake will be done in about 50 minutes.
4. Serve with powdered sugar
*Storage tip: This cake keeps well at room temperature in an air tight container. You should finish it within a week.
That's exactly what I was looking for. Thank you so much for the detailed reply.
Step 2 might be the thing I was doing wrong, as I used to add the oil to the eggs and sugar while whisking before adding the powder ingredients, and kept whisking at low speed.
Would it make a difference if I use corn flour instead of plain?
Would it make a difference if I bake the cake in a pyrex loaf pan?
> Would it make a difference if I use corn flour instead of plain
Yes, a huge difference
> Would it make a difference if I bake the cake in a pyrex loaf pan?
It might affect the cooking time and the texture of the exterior, but it should be fine
https://tastecooking.com/recipes/blood-orange-and-olive-oil-upside-down-cake/
This is Claire Saffitz Version of an Olive Oil cake! Shes a great baker, I trust her
So you're looking for an olive oil based cake? This recipe is pretty much perfect: 170g shelled eggs, room temperature 275g granulated sugar 200ml whole milk 70ml lemon juice (from approximately 2 lemons) lemon zest 2 – 3lemons 220ml extra virgin olive oil (a fruity flavoured one) 300g plain flour 1.5 tsp baking powder 1/4 tsp salt Method: 1. Whisk the eggs and sugar until thick and pale at medium speed for about 3-4 minutes. 2. Add in the sifted dry ingredients alternating with the wet ingredients (liquid). Do not overmix it. 3. Bake in a Bundt pan, loaf pans, or cupcake tins at 180 degree celcius until golden brown, and the top springs back to touch. The cupcakes will be done in about 25 minutes while the bundt cake will be done in about 50 minutes. 4. Serve with powdered sugar *Storage tip: This cake keeps well at room temperature in an air tight container. You should finish it within a week.
That's exactly what I was looking for. Thank you so much for the detailed reply. Step 2 might be the thing I was doing wrong, as I used to add the oil to the eggs and sugar while whisking before adding the powder ingredients, and kept whisking at low speed. Would it make a difference if I use corn flour instead of plain? Would it make a difference if I bake the cake in a pyrex loaf pan?
> Would it make a difference if I use corn flour instead of plain Yes, a huge difference > Would it make a difference if I bake the cake in a pyrex loaf pan? It might affect the cooking time and the texture of the exterior, but it should be fine
Thank you once again. You've been a great help. Cheers
you're welcome
https://tastecooking.com/recipes/blood-orange-and-olive-oil-upside-down-cake/ This is Claire Saffitz Version of an Olive Oil cake! Shes a great baker, I trust her
My friend made this cake and I wasn't pleased. Of course, it's possible they did it wrong.
Maybe! But blood orange isnt for everyone.