ChefUptothePlate

Food, Nutrition and Cooking

It’s a cake walk

2 Comments

Olive Oil Cake

2 cups all purpose flour

1 3/4 cup granulated sugar

1/2 t baking soda

1/2 t baking powder

1 t kosher salt

1 cup extra virgin olive oil

1/4 cup Cointreau or triple sec

1/4 orange juiceIMG_2303.JPG

1 1/2 T orange zest

3 eggs (or 3/4 cup egg substitute)

1 1/4 cup unsweetened vanilla almond milk

Preheat oven to 350 degrees F. Grease the bottom of a 9-11″ cake pan, line the bottom with parchment paper and grease the paper. NOTE: I prefer the 11″ pan (mine is stoneware) – the yield on the crust is bit crunchier and the cake slightly less dense but even more delicious.

Whisk together dry ingredients in a large bowl. Whisk wet ingredients in a separate bowl and then add to dry ingredients. Mix till just combined.

Pour the batter into the prepared pan and bake 1 hour. Let  cook at least 30 minutes in the pan, and then remove from pan and let cool completely. You can hasten the cooling the refrigerator.

This cake can be frozen. Let thaw completely before serving.

The cake is very dense and rich. Serves at least 16 people.

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Author: ssleedsrd1843

Sari Schlussel-Leeds, MS, RD, CDN is a Registered Dietitian who loves to cook and to eat! Her love of both naturally led to a career in nutrition. After years practicing clinical nutrition, Sari now focuses on Nutrition Education. Sari’s limits her private practice to the counseling of adults specializing in medical nutrition therapy. With “moderation” as her mantra, Sari knows that no matter what the condition, eating needs to be pleasurable. Her blog, www.chefuptotheplate.wordpress.com, is a forum reflecting that mantra with healthful and delicious foods as well as tips for a healthy lifestyle. All content of www.chefuptotheplate.wordpress.com is the intellectual property of Sari Schlussel-Leeds, MS, RDN, CDN

2 thoughts on “It’s a cake walk

  1. Popeye cake demands equal time. (Bluetooth cake, too)

    Sent from my iPad

    >

  2. Yum. I remember this cake well. So well, I’ve forwarded the recipe to daughter Catherine. She’s of frequent baker.

    Linda K. Censor 450 West End Ave. #10A New York, NY 10024 Home phone: (212) 362-8338 Cell: (917) 319-4799 Email: lindacensor @gmail.com

    >

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