Olive Oil for Baking?
For decades, olive oil has in fact been used for baking in the Mediterranean part of the world. Baking with olive oil instead of with butter or other fats gives a light soft texture to cakes and cookies and can be used with good results. Use olive oil with a fruity aroma and taste preferably, but do not use olive oil with strong aromas and spicy, chilly undertones. Using certain flavors will alter your dessert taste. Extra Virgin Olive Oil is an EVOO medium intensity and is excellent for baking, because of its fruity, honey, and sweet undertone as an alternative to butter.
Olive oil significantly cuts down on desserts’ cholesterol and saturated fat content which is not a bad thing. This also provides lighter-tasting baked goods and helps the other ingredients to shine in their flavours. Seeing that olive oil contains vitamin E, it helps to preserve the freshness of the baked goods-moist cookies, biscuits and muffins-naturally. It’s like packing balanced goodness using olive oil. Why not try it out for a healthy change, this Holiday season, next time you turn on the oven. Sure you’ll love your sweets’ taste and texture.
Olive oil may also be used to prepare a baking pan. Simply brush the oil onto your favorite baking saucepan, cookie sheet, spring-form, or other baking dishes.
Use the chart below to convert the quantity of butter needed in a recipe to the suggested quantity of olive oil to help you decide how to substitute olive oil in baking or other cooking recettes. This conversion chart is primarily intended for baking recipes where you will be forced to use flexibility, as quantities are important. Just note, you can’t convert all the recipes, but most of them will find the chart a great and good help. You become a pro all by yourself, as you cook with olive oil. Do not forget to share your experience with others and take them on the road to cooking with olive oil their next desserts.
|1 teaspoon||3/4 teasppon|
|1 tablespoon||2 1/4 teaspoons|
|1/4 cup||3 tablespoons|
|1/3 cup||1/4 cup|
|1/2 cup||1/4 cup + 2 tablespoons|
|2/3 cup||1/2 cup|
|3/4 cup||1/2 cup + 1 tablespoon|
|1 cup||3/4 cup|
Chocolate Cake with Mint
1/2 cup Extra Virgin Olive Oil
2 cups of sugar
1 3/4 cups all-purpose flour, sifted
3 1/4 cups cocoa
1 teaspoon soda
1/2 teaspoon salt
1 cup of milk
2 drops vanilla essence
1 cup of warm water
1/2 cup mint, finely chopped
2 tablespoons Extra Virgin Olive Oil to brush cake tin
1 tablespoon flour to drizzle in the cake tin
1 cup of your favorite marmalade
Mint leaves to garnish
- Oven preheats at 200oC. In a large bowl, add the sugar and the flour, cocoa, soda, salt, vanilla, and mint.
- Mix the eggs (whisked) in a second bowl with the milk, olive oil, and warm water.
- Pour the contents of the second bowl into the first one and proceed 2-3 minutes in a blender, then 6-7 minutes manually.
- A long cake tin with oil and flour and add to the cake mixture.
- Bake for 40-45 minutes, at 180oC.
- Serve it with your favorite marmalade when the cake is finished and garnish with fresh mint.
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