In my past culinary experiments, in an effort to add healthy ingredients to my family meals I attempted substituting olive oil for vegetable oil in my loaf cakes such as banana bread.
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I had no clue that perhaps olive oil may be heavier than vegetable oil. It pretty much sank to the bottom of the baking pan and stayed there. The loaf was fully baked and not undercooked but it was not appetizing.
I have played around researching other recipes and came up with this set of ingredients to create a moist and creamy everyday cake, and yes it includes olive oil. This is perfectly eaten on its own as a light morning breakfast pastry, embellished with a slathering of orange icing, a scoop of vanilla ice cream or with a healthy blanket of sugar macerated fresh ripe strawberries poured over a generous slice. The combination of fresh orange slices and olive oil is a classic dessert in Mediterranean cuisine. My husband born in England carries with him his definitively British appetite for warm "Bird's" <click link> custard poured over cubes of a simple vanilla cake. This sweet treat will replace even your favorite pound cake.
1 1/2 cups sugar
3 large eggs
1 cup whole milk ricotta cheese
1/2 cup sour cream, or whole milk yogurt
3/4 cup extra virgin olive oil
1 Tbl. good quality vanilla extract
1/4 tea. apple cider vinegar
1 Tbl. baking powder
1 tea. salt
Zest from 1 full fresh orange
1 1/2 cup all-purpose flour
In a large mixing bowl mix together eggs, ricotta cheese and sour cream until well blended. Add olive oil, vanilla, then whisk in sugar, baking powder, salt and orange zest until well combined.
Spray a Bundt pan with non stick spray and lightly sprinkle with sugar giving the finished cake a light crisp exterior. Can also be baked in a large loaf pan. Bake in a pre-heated 350-degree oven and bake for 45-55 minutes until a toothpick is inserted and comes out clean.
Cool on a rack for at least 1 hour before turning out onto a serving platter.