Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
helenas

Baking With Olive Oil

Recommended Posts

Whoever finds this subject interesting, might want to check the Spring 2003 issue of "Eating Well" magazine.

The sample recipe for Lemon Almond Polenta Torta is available online.

Ginger Spice Carrot Cake and Orange Semolina cake are among the recipes i'm willing to try.

Share this post


Link to post
Share on other sites

That Lemon Almond Polenta Torta sounds delicious. I'm so sorry that the recipe includes the calorie count. It leaves no way to delude myself.

Share this post


Link to post
Share on other sites

I wish it didn't take so long for my subscribtions to reach me! :sad:

At least I can try the one on line, Thak you!

Share this post


Link to post
Share on other sites

The Ligurian Lemon Cake recipe from Pierre Herme and Dorrie Greenspan's "Desserts" has olive oil in it. Nightscotsman made it once, and it's one of the best cakes I've ever had.

Share this post


Link to post
Share on other sites

I've made a cake based on a recipe from Capezanna, the Tuscan wine and olive oil estate. It's basically eggs, sugar, flour, and olive oil with some orange zest for flavor. Really simple and very good.

Bittman's How to Cook Everything has an olive oil cookie recipe that is also good...I prefer the version with red wine and black pepper that results in a sweet-savory cookie.

Jim

Share this post


Link to post
Share on other sites
Whoever finds this subject interesting, might want to check the Spring 2003 issue of "Eating Well" magazine.

The sample recipe for Lemon Almond Polenta Torta is available online.

I just made this this weekend, it took about 10 minutes to throw together, it is done entirely in a food processor, and was absolutely incredible!

My copy finally arrived! :biggrin:

I am going to do the orange semolina cake next.

Share this post


Link to post
Share on other sites

Quite a while ago there was a thread on banana breads, and this recipe was in it (given by Lesley C). I tried it a while ago -- I was taken with the idea of a banana bread without cinnamon and nutmeg and all the usual suspects, and the use of olive oil made it that much more intriguing. It came out great, everyone liked it, and for some reason whenever I think of the taste the only thing that comes to mind is that it is more "adult" than regular banana bread. (Whatever that means.) Here's a copy of Lesley C's post.

oops, sorry. Link to the recipe appears below.


Edited by cakewalk (log)

Share this post


Link to post
Share on other sites
That Lemon Almond Polenta Torta sounds delicious.  I'm so sorry that the recipe includes the calorie count.  It leaves no way to delude myself.

Yeah, self delusion is a pretty thing, Babe.

But the Lemon Almond Polenta Tart Sounds even better. Thanks, Helena!

Share this post


Link to post
Share on other sites

Olive oil is supposed to be sooo much better for us than butter, but I have never tried baking with it. I am looking for dense chocolate cake or other dessert recipes that take olive, peanut, or other mono unsaturated oil.

Share this post


Link to post
Share on other sites

There is a recipe for Ligurian olive oil cake in the Pierre Herme Dessert book done with Dorie Greenspan. Note: I tried this recipe and was not overly impressed, but your results may vary. (this is not a chocolate cake)

Share this post


Link to post
Share on other sites

I may be wrong, but I think Steve Klc makes a semolina cake (similar to tishpishti) I think was made with olive oil, then soaked in a light syrup flavored with orange or rose water? Steve, help me out here. Was I dreaming this? I remember it being good -- there is an al dente texture that is absent many cakes like this -- and the syrup wasn't cloying -- it was there to sweeten and moisten, not to force a diabetic coma.

Share this post


Link to post
Share on other sites

There are some great recipes in epicurious.com. Some of them incorporate fruit. I found a Portuguese olive oil cake on the web.

Olive oil adds moistness: it is very pleasing. Don't use extra virgin. An alternative is grapeseed oil, which has the healthful properties of olive oil but no flavor at all.

Share this post


Link to post
Share on other sites

Payard has a recipe for a Banana Loaf made with olive oil in his cookbook. It's very moist.


Edited by bloviatrix (log)

Share this post


Link to post
Share on other sites

Amanda Hesser has a recipe in her new book (Cooking for Mr. Latte) for a peach tart with a crust made with o.oil. She adapted it from a recipe her mom uses, and she claims that the o.oil gives the tart a richer crust. She knows what she's talking about; it was dee-lish.

Share this post


Link to post
Share on other sites

I thought Herme's recipe with Ligurian Olive Oil was incredible. The only hard part was finding the right oil. The Ligurian is definitely not your average oil...very light. I could imagine some of the regularly available oils might harm a recipe with their heavier taste.

Share this post


Link to post
Share on other sites

You're right. I wasn't using Ligurian oil and I though the taste and texture of the cake was very heavy.

Share this post


Link to post
Share on other sites

one of the topics at the imhr show was olive oil in desserts. michael laiskonis and heather carlucci both made desserts using olive oil. michael did a financier using 50% butter and 50% olive oil. heather made a chocolate mousse using olive oil. i'm not sure if both recipes are up on the thread, but check the imhrs thread to check.

Share this post


Link to post
Share on other sites

herme's olive oil macaroons recipe can be found in the september issue of pasticceria international magazine

Share this post


Link to post
Share on other sites

also of note,

senor torreblanca will be teaching a class on olive oil pastries in late february at the french pastry school

www.frenchpastryschool.com

Share this post


Link to post
Share on other sites

Kym, there is a recipe in today's (London) Guardian for a date + olive oil cake (with optional pecans) - do you want me to PM you the recipe?

Fi

Share this post


Link to post
Share on other sites
There is a recipe for Ligurian olive oil cake in the Pierre Herme Dessert book done with Dorie Greenspan. Note: I tried this recipe and was not overly impressed, but your results may vary. (this is not a chocolate cake)

Nightscotsman made this once, and it is one of the best cakes I've ever had.

Share this post


Link to post
Share on other sites
Kym, there is a recipe in today's (London) Guardian for a date + olive oil cake (with optional pecans) - do you want me to PM you the recipe?

Fi

I looked online for it but couldn't find it. Perhaps you could post the link? It sounds good.

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Recently Browsing   0 members

    No registered users viewing this page.

×