Can You Bake With Extra Virgin Olive Oil? Absolutely Yes!
Gifting some freshly baked treats to a friend is great on any day of the year but did you know that the 17th May is specially dedicated to the pursuit of baking heaven across the world? World Baking Day gives you a chance to put your bottle of Morocco Gold extra virgin olive oil to good use as a healthy alternative to other baking fats.
As more and more of us become health conscious, baking enthusiasts have begun to incorporate much more than the simple ingredients of flour, butter and eggs in their creations. They have discovered new and innovative ingredients to substitute as healthier alternatives, including extra virgin olive oil like Morocco Gold.
That bottle of extra virgin olive oil sitting on your pantry shelf can revolutionize your favourite baked treats. While often thought of for salad dressings, marinades and sautéing, your extra virgin olive oil can also be used as a valuable alternative to butter or other fat in your baked recipes.
Why Use Extra Virgin Olive Oil for Baking?
The value of incorporating extra virgin olive oil as a substitute in your baking is mainly twofold. First, you can enhance the overall flavour profile of your recipe, depending on the variety of extra virgin olive oil you use. Each extra virgin olive oil carries a unique flavour profile that deepens the complexity of your dish. Because the flavour can be so accentuated in baked goods, it is important to use high-quality extra virgin olive oil such as Morocco Gold.
A second reason for using extra virgin olive oil in your baked treats is the health benefits that come along. Extra virgin olive oil has no shortage of benefits for your health and wellness. This monounsaturated fat helps keep your cholesterol in check as well as offering a host of antioxidants that are essential for healthy living. Incorporating a more monounsaturated or polyunsaturated source of fat rather than just saturated fats. Compared to vegetable oils, extra virgin olive oil is free from chemicals and other impurities that compromise both the nutrients and flavour of the ingredient.
In the art of baking, ingredients with different properties are needed in order to turn a bowl of dough into a delicious, light and flavoursome bread, cake, cookie or anything else you throw in the oven.
Fat, often through butter or oil, works to tenderize, moisten and allow heat to move through the batter or dough to ensure proper baking. Extra virgin olive oil can easily be substituted for butter in several recipes, in everything from breads to cookies to brownies to pies.
But using extra virgin olive oil in a recipe that calls for butter isn’t quite an equal comparison. When a recipe calls for butter, you’ll want to use ¾ of that amount. For example, if the recipe needs six ounces of butter, use just four ounces of extra virgin olive oil.
Why isn’t it an even swap? Extra virgin olive oil is 100% fat while butter is only 80% fat. If you’re swapping regular canola or vegetable oil for extra virgin olive oil, it will be an even substitute.
While this ¾ substitute works for most recipes, there may be times where a little trial and error are required. Usually, if the butter in the recipe is to be melted, the ¾ substitute is fine. This is also the case if the butter (extra virgin olive oil) is creamed with sugar but additional liquid is added in later. However, when making cookies especially, you may need to use even less oil than that ¾ substitute due to the texture of the dough.
There are select times in which an extra virgin olive oil may not be the best substitute to use. For recipes that require the butter to stay as a solid to accomplish the right texture, such as in making a frosting, using a liquid oil may prove challenging.
Here’s a simple and delicious dish to bring out the baking potential of your Morocco Gold Extra Virgin Olive Oil:
Classic Extra Virgin Olive Oil Cake
- 3 large eggs (150 grams)
- ¾ cup (150 grams) granulated sugar
- ½ cup (112 grams) Morocco Gold extra-virgin olive oil
- ½ cup (120 grams) whole milk
- ½ teaspoon (2 grams) vanilla extract
- ¼ teaspoon (1 gram) almond extract
- 1½ cups (188 grams) all-purpose flour
- 1½ teaspoons (7.5 grams) baking powder
- ½ teaspoon (1.5 grams) salt
- Preheat oven to 350°F (180°C). Spray an 8-inch round cake pan with baking spray with flour; line bottom of pan with parchment paper.
- In the bowl of a stand mixer fitted with the whisk attachment, beat eggs and sugar at high speed for 30 seconds. Add Morocco Gold extra virgin olive oil in a slow, steady stream, beating until combined. Add milk, beating until combined. Reduce mixer speed to low. Beat in extracts.
- In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to egg mixture, beating until combined, stopping to scrape sides of bowl. Pour batter into prepared pan.
- Bake until a wooden pick inserted in centre comes out clean, 30 to 33 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool completely on a wire rack. Brush with fresh olive oil just before serving. Store at room temperature wrapped loosely in foil or plastic wrap.