This past weekend, our Candy Wallace taught at cooking class at the Cardiff Greek Festival. The class, called “Drop the Butter” Baking with Olive Oil, featured Candy demonstrating how to make a cake using olive oil instead of butter both for flavor and health. Candy was invited to show off this technique by friend and cooking teacher Mary Papoulias-Platis, who is also a certified olive oil specialist. The class was one of eight free Greek cooking classes held at the festival over the weekend, and Mary said each one drew 50 to 60 people.

The cake, as you can see from the recipe, is extremely simple to make and you can easily change up the flavors. During her demo, Candy made the cake with orange zest and thyme. But, she pointed out, you could easily bake it with lemon and rosemary–or any other citrus/herb combo you like. She also topped it with orange marmalade and at the demo, sprinkled it with powdered sugar.

Olive Oil Cake
by Candy Wallace
Yield: 1, 8-inch cake

Note: This can be made with oranges and thyme or lemon and rosemary combinations.

Ingredients

1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
2 tablespoons orange zest (lemon can be substituted)
1 1/3 cup granulated sugar
1 teaspoon finely chopped thyme or rosemary (optional)
2 eggs
2/3 cup whole milk
1/4 cup olive oil
1/2 cup orange marmalade

Directions

  1. Pre-heat the oven to 350F degrees.
  2. Sift the dry ingredients together and set aside.
  3. Rub the zest and sugar between your palms to release flavor and oil in the zest into sugar and then add the eggs, milk, and olive oil. Add the flour mixture and mix until combined.
  4. Pour into a greased and lined 8-inch baking pan.
  5. Bake for 35 to 45 minutes at 350F degrees until golden brown and the cake starts to pull away from the sides.
  6. When the cake is slightly warm cover with orange marmalade and serve.

Have you ever substitute butter for olive oil when baking? What was the dish and how did it turn out?

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Caron Golden

About 

Founder of premier organization of personal chefs inspires students to follow their dreams of culinary entrepreneurship.

Candy Wallace, executive director of the American Personal & Private Chef Association (APPCA), today was recognized by Sullivan University’s National Center for Hospitality Studies as its 33rd Distinguished Guest Chef.

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