Baking With Olive Oil This Fall
Nothing welcomes you home from a walk in the woods than a warming bake and what better way to boost the health benefits of your baking than by using extra virgin olive oil in your Fall baking?
Purchase Evoo
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Amount
6
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Time
40 Minutes
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Course
Healthy Deserts
Nothing welcomes you home from a walk in the woods than a warming bake and what better way to boost the health benefits of your baking than by using extra virgin olive oil in your Fall baking?
At Morocco Gold, we love the seasonal goodness of The Fall and all that it brings. To celebrate this transition away from the summer months, we’ve found some seasonal bakes with olive oil to enjoy.
Olive Oil, Honey And Apple Cake
A feast for the eyes as well as the mouth, this Olive Oil, Honey and Apple Cake from Pickled Plum is a great all rounder to put this year’s apple harvest to good use.
Ingredients
Total
- 4 medium red apples, such as Honeycrisp or Pink Lady, peeled, cored and thinly sliced
- 5 tablespoons all-purpose flour or whole wheat flour, sifted
- 5 tablespoons brown sugar
- 5 tablespoons Morocco Gold extra virgin olive oil
- 1 teaspoon baking powder
- 4 large eggs
- 2/3 cup pure honey
- Pinch of salt
Instructions
Total
- Preheat oven to 350ºF (180ºC).
- Grease an 8-inch (20cm) cake pan or springform pan (I recommend using springform if you don’t want to flip the cake – the top side is prettier) and line it with nonstick parchment paper.
- Starting with the outer edge of the interior of the pan, place the apples slice flat. Each apple slice should cover about one-third of the apple slice immediately proceeding it. Do this in a circular motion to create a swirl pattern, until the bottom of the pan is fully covered. Add another layer of apple slices on top using the same method. Repeat this step until all the apple slices are used
- Put flour, sugar, baking powder, olive oil and 2 eggs in a bowl and whisk until smooth.
- Pour batter over the apples and place the cake pan in the middle rack of the oven. Bake for 20 minutes.
- Take the pan out of the oven and increase the heat to 400ºF.
- In a bowl, whisk 2 eggs, honey, and a pinch of salt. Pour mixture over the cake and bake in the oven for another 15-20 minutes, until golden brown and fork comes out clean when poked in the center.
- Take the cake out of the oven. If you are using a regular cake pan, flip it onto a plate while it’s still warm. If you are using a springform pan, there’s no need to flip it, you can just transfer the cake to a plate.
- Serve warm or cold.
Amount
Time
Pumpkin Olive Oil Cake
Another slice of The Fall in a cake, this Pumpkin Olive Oil Cake from Cool Cooking is bound to bring a smile to your face.
Ingredients
Total
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 teaspoon ground ginger
- 1⁄2 cup Morocco Gold extra virgin olive oil
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree (canned or homemade)
- 1 teaspoon vanilla extract
- 1⁄4 cup buttermilk
- Optional: powdered sugar for dusting
- Optional: chopped nuts or chocolate chips for added texture
Instructions
Total
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined. Set aside.
- In a large mixing bowl, combine the olive oil and granulated sugar. Whisk until the mixture is smooth and slightly frothy, which should take about 2 minutes.
- Add the eggs one at a time, mixing well after each addition. Ensure that each egg is fully incorporated before adding the next.
- Stir in the pumpkin puree and vanilla extract until smooth.
- Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Fold in the buttermilk gently to incorporate the last bit of moisture. If desired, you can also fold in chopped nuts or chocolate chips at this stage.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, turn it out onto a wire rack to cool completely.
- Once cooled, dust the top of the cake with powdered sugar if desired before serving.
Add Morocco Gold Extra Virgin Olive Oil To Your Fall Recipes
From The Larder
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