baking · baking science · culinary ratio · easy recipes · lemon curd · lemon curd mousse · olive oil · pound cake · ratio · recipes

Oh my, Olive Oyl!

Ratios are a great way to ditch cookbooks and let your creative juices flow.  A great one for cakes is for pound cake.  Pound cake is a type of cake traditionally made with equal amounts of flour, eggs, sugar, and butter.  You can easily manipulate the ratio and create dozens of variations of this cake.  I love how versatile it is.  Stick to the traditional or include some fun add-ins, like chocolate chips, coconut, fruit.  It can also be served by itself or jazzed up with some ice cream or a glaze to complement it.  For this week’s post, I followed a traditional ratio but with a twist.  I substituted olive oil for the butter.
Olive oil isn’t the first butter substitute you think of.  And it’s definitely not the first ingredient that comes to mind when you’re baking.  However, olive oil is used in a lot of baking.  It adds a depth of flavor to the profile of the baked good as well as making it moist and light.  You do have to be careful how much you add though.  This oil has a strong flavor which can overpower the other ingredients in a not-so-nice-way.
I love experimenting with lots of ingredients.  The oil I used in this recipe was an extra virgin cold-pressed olive oil.  Cold-pressed means that the olives were produced by grinding them and making sure the temperature doesn’t go over 120 F.  The process is supposed to retain the aroma, flavor, and health/nutrition value of the oil.  You don’t have to use the same olive oil.  It’s much more fun to experiment with different types.  Find the taste the you like in baking.
I decided to serve the pound cake with a lemon curd mousse.  The mousse is basically some leftover lemon curd and heavy cream that are whipped up to an airy, light, melt-in-your-mouth-lemony-tangy-goodness.  It is just yum!
img_3493Here’s the recipe:  Olive Oil Pound Cake (by Naseem)
Yield:  2 8-inch loaf pans (I freeze one cake for later)
2 cups all-purpose flour
4 tsp baking powder
about large 8 eggs (measuring 2 cups), at room temperature
2 cups sugar
1 1/2 cup olive oil
1/2 cup 2% milk, at room temperature
1 Tbsp vanilla, optional
1.  Preheat oven to 325 F.  Spray 2 8-inch loaf pans with cooking spray and line with parchment paper.  Set aside.
2.  In a medium bowl, combine flour and baking powder.  Set aside.
3.  Whisk sugar and eggs in a large bowl.  Once combined, drizzle milk and olive oil.
4.  Add flour mixture to olive oil mixture and whisk to combine.
5.  Divide cake batter evenly among pans.  Bake for 1 hour or until toothpick inserted in center comes out clean.
6.  Remove from oven and cool in pan for 10 minutes.  Remove from pan and cool completely.
7.  Once cooled, cut pieces with serrated knife.  Store in airtight container.

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