olive oil cake

Recently I was sent a trio of Bertolli Olive Oil to try and thought I'd put the Light In Taste bottle to the baking test by whipping up an Olive Oil Cake.  I can confirm that the Bertolli Olive Oil, Light in Taste, tastes delicious in a cake and that and Olive Oil Cake isn't quite as weird as it sounds.  Here's what you'll need to make your own at home...

INGREDIENTS:

2/3 cup Bertolli Extra Light Olive Oil

6 tablespoons cocoa, sifted

1/2 cup boiling water

2 teaspoons vanilla essence

3/4 cup plain flour

1 tablespoon self raising flour

1/2 teaspoon baking soda

pinch of salt

1 cup caster sugar

3 eggs

METHOD:

1.  Preheat your oven to 170 deg C/325 deg F

2.  Grease a 22cm/9 pinch springform tin with a little olive oil.  Line the base with baking paper.

3.  Sift the cocoa into a bowl and whisk in the boiling water until you have a smooth, chocolatey, still runny paste.  Whisk in the vanilla essence, then set aside to cool a little.

4.  Put the sugar, olive oil and eggs into a bowl and beat together using either your kitchen aid or hand held mixer, for about 3 minutes until you have an aerated and thickened cream mixture.

5.  Turn the speed of your mixer down a little and pour in the cooled cocoa mixture.

6.  Slowly tip in the flour, baking soda and salt and stir gently with a spatula until combined.

7.  Pour the mixture into the prepared tin. 

8.  Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp.

9.  Let the cake cool for 10 minutes on a wire rack, still in the tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin.

10.  Leave to cool completely and you have a cake.  Eat while still warm with some ice cream, and you have a pudding.

Thanks Bertolli Olive Oil for getting me out of my comfort zone and encouraging me to bake with olive oil instead of butter.  Maybe you could send Alfredo round next time as well. You know, to help with the mixing ;)