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Baking healthier and tastier cakes with olive oil

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Butter is a high-fat but necessary ingredient in baking, providing both flavour and fluffiness to a cake or muffin. But it’s not the only oil that can be used in baking.

Olive oil can be a great substitute for butter in baked goods. It is high in polyunsaturated fat, which can lower cholesterol levels in your blood and reduce the risk of heart disease.

Olive oil
By K Wudrich
http://www.flickr.com/photos/wudrich/5045870150
Olive oil can be used as a substitute for butter or fat in many baking recipes.

Olive oil can also impart a unique texture and flavour to your baking. Cakes made with olive oil can be more moist and tender, with a richer, deeper flavour. With the help of large-capacity modern convection ovens like the Electrolux Inspiration range with nine shelves for trays, you can bake up a large batch of treats at once without worrying about uneven cooking.

Pairing ingredients with olive oils

Gourmet oils can be highly flavoured and taste like olives, while lower grade oils have a more neutral flavour. Depending on the type of baking you’re doing, the type of olive oil used should complement the ingredients.

Olive oil tends to match well with citrus flavours, but a low flavour olive oil is better when making anything with chocolate. But, using strong-tasting olive oils may be a plus when baking breads.

If unsure, just taste your olive oil and decide if it has a strong taste of olives before you use it.

Baking moist and tender cakes

Olive oil supplies moistness to any cake, although it doesn’t hold air bubbles the way solid fats like butter will. So when baking, add a chemical leaven like baking soda or whipped egg whites.

Olive oil cake
By Diana Gale
http://www.thedomesticgoddesswannabe.com/2013/05/chocolate-olive-oil-cake-gluten-free.html
Olive oil can be used in delicious chocolate cake recipes, although it is best to use a low flavour oil. 

Olive oil also coats flour proteins, reducing gluten formation and makes the crumbs extra tender. The coating of the flour proteins prevents them from absorbing moisture to make gluten, making the cake extra moist.

If you need some extra help or inspiration for an olive oil-based cake, here’s a step-by-step guide to baking a chocolate olive oil cake. For a more unique pairing, these Chocolate, Olive Oil and Sea Salt Cupcakes can be a taste sensation when done right.

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