This has got to be my favorite cake... because I love malt balls more than I love chocolate cake! Once upon a time when Beyond The Olive was sharing shelf space in Pasadena with Dean and Deluca... we had the dilemma of pulling the Dean and Deluca Maltballs off the shelf because they'd gone past their best by date. Now who would waste perfectly perfect malt balls? Not I! Ingredients ¾ cup extra-virgin olive oil, plus more for greasing the pan - We suggest our Arbosana ½ cup cooled coffee, dry red wine, orange juice or water ½ cup Dutch-processed cocoa powder ½ teaspoon ground cinnamon ¼ teaspoon fine sea salt 1 cup granulated sugar 3 large eggs, at room...
These came out so pretty the first time, I keep making them whenever I'm going to a party! I even made 500 of them for a SPEF event a few years ago. They were devoured! I modified a chiffon cake recipe to get lots of air and fluff - something you don't equate to an olive oil cake, which tend to be dense... not these! 1 3/4 cups organic all purpose flour (or gluten free flour) 1 1/2 cups sugar 1 teaspoon baking powder 3/4 teaspoon kosher salt 3/4 cup Beyond The Olive Mandarin Orange Olive Oil 3/4/ cup orange juice Zest from 1 orange (I love zest - you can reduce it to 1 teaspoon if you prefer) 1 teaspoons...
LEMON OLIVE OIL POUND CAKE WITH LEMON GLAZE Ingredients: 3 cups all-purpose flour 3 Tbsp grated lemon zest 2 tsp baking powder 2 tsp vanilla 1/4 tsp kosher salt 4 large eggs 1 large egg yolk 2 cups sugar 1/2 cup milk 1 cup Beyond the Olive Lemon Olive Oil 1/2 cup sour cream Directions: Preheat oven to 350°. Grease and flour 2 loaf pans or line with parchment paper. Mix the flour, baking powder and salt thoroughly in a large bowl and sift together. Set aside. In the bowl of a stand mixer, using the whisk attachment beat the sugar, lemon olive oil, lemon zest and vanilla on high speed until well blended. Add the eggs one at a...
