We marvel at the fast pace of technological change, but the food we eat has also undergone a revolution of similar magnitude in the past few decades. It seems odd that 30 years ago in Britain Olive Oil was regarded as a medicine, available from the chemist in small bottles, rather than a food. I can clearly remember the annual tin of precious Olive Oil given to my mother every Christmas by an uncle and aunt that spent their summers in the Mediterranean.
Now Olive Oil is common place in almost every kitchen, and used by many every day. My bottle of regular oil sits on the worktop next to the hob, and two bottles of better quality oils sit in the cupboard for dressings, and drizzling, for use when I want the flavour of the oil to make a dish sing.
Taste Our Lifestyle is a campaign from Olive Oil from Spain to raise awareness of the Spanish lifestyle and diet, and to encourage you to try some delicious Spanish inspired food. As well as their website, they have an app (Apple / Android), packed with recipes using Olive Oil as a key ingredient.
As well as the usual savoury dishes, I really enjoy baking with Olive Oil, it makes a beautifully moist, delicately flavoured cake, which can be served just as it is without need for further decoration, or embellishment,
- 150 ml extra virgin Olive Oil
- 3 eggs – free range
- 190 g caster sugar
- 1 orange – zest and juice
- 60 g ground almonds
- 130 g fine semolina
- ½ tsp baking powder
- ½ tsp bicarbonate soda
- Pinch dried oregano
- Pinch salt
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Preheat the oven to 180C / 350F / Gas 4. Line and grease a 23cm / 9? spring form tin.
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Place the olive oil, eggs and sugar into a large bowl and whisk until the mixture is pale and fluffy. Stir in the orange zest and juice.
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Mix the almonds, semolina, baking powder, bicarb, oregano and salt. Add the egg mixture and fold in to make a liquid batter.
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Once mixed pour the batter into the prepared tin and bake for 35 – 40 minutes until risen and golden.
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Allow to cool for 5 minutes then run a knife round the edge of the cake to loosen before opening the tin.
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Serve warm or cold with a sprinkling of icing sugar.
Recipe commissioned by Olive Oils from Spain, all opinions are our own.
For more information see Olive Oils from Spain on Facebook or Twitter.
This looks so nice! I’ve never used oil in a cake but it looks moist AND fluffy, which is so hard to get!
India
Thanks India,
Do try baking with olive oil, it is delicious and of course suitable for those who cannot have dairy.
This cake looks really delicious Helen, I love the white background board too.
Thanks Nayna, I am wondering if that distressed board is being used too much now?
Looks tasty and loving your styling on this. Really makes me want to eat some!
Thanks Kavey. You know you want to make one?
Yummmm perfect combo. Love the oregano
Just a hint to give a bit more flavour.
That cake has a fine texture, I’m most impressed!
I was very impressed as to how it came out Sarah. The batter was very very liquid.
That cake looks simply gorgeous. I love the way you have composed the photos. I want to jump in and take that slice!
Thanks Laura, I am rather pleased with it.
Your use of oregano is inspired. Lovely images, too. I’m just coming off a fast day so basically I want to lick the screen. Torture!
Thank you Kellie. Just enough to give a hint of flavour.
I love using vegetable oil in my baking, it makes for such a lovely texture and feels a little less indulgent than constantly reaching for the butter. Your bake looks light and lovely Helen.
Thank you Katie, I often use oil when making an egg free bake too. Lovely and moist.
I have not ever used oregano in a cake but oof, with the orange I bet this smells and tastes absolutely divine! x
I was rather impressed with the combo Deena. One to try again.
I love using olive oil in cakes. I think it give a beautiful texture and moisture. I recently posted about a similar cake to this but I did mine as a loaf cake and without the polenta. It was very popular in the office! Yours looks divine and such a classic =)
Thank you Laura. I love loaf cakes too, they can be all about the taste rather than the decoration!
never used olive oil in cakes, will definitely start if this is the result, looks fabulous
Thanks Janet. I am a convert to baking with olive oil.
Luvvly idea.gotta try.thanks
Really delicious. Thanks a lot.
Love the pictures in this post Helen and the cake sounds rather good too :)
Why thank you. We did rather enjoy it!
Oh dear, I remember when you could only get olive oil from the chemist too! Thank goodness that has changed and your cake looks beautiful to have with a glass of Vin Santo or with fresh fruit for dessert.
it would be lovely with a glass of Vin Santo, or maybe a bowl of berries.