For the Love of Olive Oil

Ever since I began watching cooking shows, it seems like olive oil, or EVOO, as one Food Network star puts it, is one of the most essential cooking ingredients one could have in their kitchen.

I suppose I can attest to that.  Many times have I reached for that bottle of EVOO in most if not all my dishes.  Well, not for fried chicken, of course.  For that I reach for my corn oil.  🙂

However, I have not used olive oil in my baked goods until last week.   I had heard of olive oil cake, in passing, but never thought of actually making it myself.  That is, until I happened upon it while dining at Tender Greens.  While waiting to pay for lunch, I was standing in front of the desserts/baked good section.   I love to look at these little dessert set-ups.  They give me great ideas for potential baked goods to create myself and I was not disappointed!

As I scoped out their desserts,  my eyes fell upon a cute little cake.  I figured it to be an orange cake and I was half right.  It was a darling little Orange Olive Oil Cake.  And at that moment, I was inspired!  I turned to the husband and told him that I HAD to make an olive oil cake this week!

So, I looked up a couple different recipes and decided to turn to my all-time favorite blog, Smitten Kitchen.  I didn’t use blood oranges, since I only had navel oranges.  But next time.  Yes.  Next time.

The cake was moist and the just right combination of olive oil and orange.  I was a bit worried that the olive oil flavor would be too strong and dominate, but the orange held its own.  I also sprinkled sugar on top for a nice crunchy top.  🙂

OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA

Orange zest.  Sugar.  Beautiful combination.

OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA

Real orange segments.  Buttermilk.  Fresh squeezed orange juice.

OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA

Whisk and stir it all together now!

OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA

Don’t you love the crackly sugar top?  Makes every bite delicious.   I was supposed to make an orange compote to serve on top, but I forgot.  But even without, this cake was a huge hit!  Slightly warmed for a moist and amazing treat.

I think I shall try to make this again, but with grapefruit!  Or blood oranges, like the recipe originally called for.   Can’t wait!  I’ll be sure to post about it if I ever do.

Hope you all had a wonderful President’s Day weekend!  Many many more posts to come.  🙂

Advertisements