I was looking at PatBastrop's Pumpkin Cake above, and wonder - has anyone made an olive oil cake be

[sandi-in-hawaii]

I've been seeing a few recipes, mostly citrus-flavored, for olive oil cakes.

I have a bunch of good quality extra virgin olive oil that is nearing it's expiration, and wonder if it would work in any recipe that calls for oil, like Pat's pumpkin bread, or a carrot cake, and the like.

 

[meryl]

Sandi - check out this article and recipe from Fine Cooking: Dark Chocolate Cake

http://www.taunton.com/finecooking/recipes/dark_chocolate_cake.aspx?collection=64284

 

[meryl]

Article re: Olive Oil in cakes

http://www.taunton.com/finecooking/articles/olive-oil-makes-cakes-tender.aspx

 

[meryl]

Carrot Cake recipe from same source:

http://www.taunton.com/finecooking/recipes/carrot_cake_cream_cheese_frosting.aspx

 

[sandi-in-hawaii]

Thanks Meryl! That chocolate one looks very promising.....

 

[meryl]

Thought you'd like that one.smileys/smile.gif

 

[angak]

Sandi, I think olive oil would do well in the pumpkin cake---nice and spicy strong flavors.

since it calls for 1 1/2 cups, I would try using 3/4 c olive oil and the rest regular cooking oil.

 

[angak]

Sandi, the Nick Malgieri site that was posted has a lovely orange olive oil cake.

http://eat.at/swap/forum1/94613_Nick_Malgieri_Fans_-_Website_for_his_New_Book_The_Modern_Baker