Do you bake with olive oil?
I’d never tried using olive oil in cakes and had always been a bit horrified at the thought.
A rich fruity extra virgin oil wouldn’t work at all in a cake, I reckoned. And that was the type of olive oil I always bought.
I knew there must be more to the story and Bertolli Olive Oil has just explained it to me when they sent me three bottles of oil to try.
Nigella’s Chocolate Olive Oil Cake
- 150 ml olive oil (plus more for greasing)
- 50 grams good-quality cocoa powder (sifted)
- 125 ml boiling water
- 2 teaspoons best vanilla extract
- 150 grams ground almonds (or 125g plain flour, I used 75g ground almonds and 65g plain flour)
- ½ teaspoon bicarbonate of soda
- 1 pinch of salt
- 200 grams caster sugar
- 3 large eggs
The marvellous benefits of blogging, I tell you.
So the long and the short of it is that you need the right olive oil for the dish you are preparing.
And for the beginner cooks like me, Bertolli has started explaining on the label what each of their three oils is for:
• Classico: Best choice for barbequing & roasting.
• Extra Light: Best for baking and frying.
• Extra Virgin: Best for salads, pasta sauces & dips.
So for the chocolate and olive oil cake I wanted to make, the Extra Light was clearly the go.
Bertolli Olive Oil has just celebrated its 150th anniversary.
I started using it when I spent a year as an au pair in Italy when I was 18… which is about 150 years ago, come to think of it.
These days I try to mostly buy Australian olive oil, for the sake of the reduction in food miles.
But I’m delighted to hear about the new Bertolli range and will use the light one for baking for sure. I have a few recipes to try out, stand by.
Would love to hear your favourite baking with olive oil recipes!