Italian Olive Oil Cake - How to Make the Easiest Cake Ever - Food Wishes
Vložit
- čas přidán 15. 09. 2022
- Learn how to make cake with olive oil instead of butter, which might sound a little bit strange, but it works really, really well. This great Italian dessert requires very little effort, no technical skills, and is perfect served with fresh berries. Enjoy!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes.com/recipe/847...
To become a Member of Food Wishes, and read Chef John’s in-depth article about Italian Olive Oil Cake, follow this link: / @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...
"Touch of sugar" remains my favorite Food Wishes joke.
LoL, yes!
"Sneak in a touch of sugar", at that
Yes! My other favourite is from the cornish pastie video when he adds lard _and_ butter! So tasty though!
I knew it was coming, but still got me 😂😂
Plop!!!
"To me, french desserts are more about the actual dessert and the skills of the person making it, whereas an italian dessert like this is just simply another sweet course to extend the meal, so we can have a little more wine and have time to laugh and tell more stories."
- Chef John
Missed opportunity... I think the sugar pattern you made isn't just nice, it's grate!
Waka waka wakaaaah 😆
Yeah! Good think it is so grate, because lattice wouldn't have tasted grate.
What a wheat joke - I can barley stand it.
I can hear him saying something like that.
Said in a booming Tony the Tiger voice, of course!
"i'm gonna use that depression to my advantage"
chef john the inspiring figure as he always is
Most of us just use a wicked dark sense of humor for that.
Never let the food win!!!
I'm 28 years old, and yet every time chef John says "around the outside", I repeat it 2 more times with him like a kindergartener repeats what their teacher tells them😂
So do I... I repeat all his sayings aaand do a tiny dance with the piano at the end.... so glad I'm not the only one.
Is it terrible that I'm 49 and I do the same thing? 👵
@@CleoHarperReturns The more the merrier :D
Same, same.
@@CleoHarperReturns Don't worry.
You _never_ fail to make me giggle at your commentary 🤣 I love you so much.
I’m not even gonna make this cake anytime soon.. I watch all your videos for entertainment. I have made many recipes of yours over the years tho and they’re *AMAZING!* Best cook on CZcams 100%.
Agreed!!!!
I have 5 or 6 things I learned from Chef John that I make regularly and his techniques have translated well to other recipes that my family love. Definitely has my vote for best chef on youtube.
That sugar bit has to be one of the greatest moments in food wishes history! 💀💀
My nephew’s wedding cake was an orange olive oil cake. It was delicious 😋
Really??? That sounds good 🥰
Did he add Safran or ginger hair?
I will literally never get tired of "around the outside, around the outside"
I dont think i've ever bust out laughing at a cooking video before, but man when that "little touch of sugar" got added, holy moly my neighbors must have heard me.
Me, too! That was hilarious. Just a touch of sugar, WHAT???
😂😂😂
This looks fantastic -- and I'm with you when it comes to Italian recipes. If you can't make it with a big wooden stick, a wooden spoon, and one bowl, it probably shouldn't be made.
Ironically the first time I ever heard of an olive oil cake was from a french pastry chef. I think everyone appreciates a good olive oil cake -- and that blackberry honey!! Just perfect. The French have their rustic side too; they're just a little overly concerned with time and place sometimes. Not exactly rule breakers. Something I would like to see is your attempt on Monet's favorite, vert-vert cake. I've never seen anyone make that without being disappointed but I doubt it would have been his favorite without reason. Perhaps someone of your caliber could make it successfully? It involves pistachios and...um...spinach.
3:12 "should I tap that?"
Yes I would definitely TAP THAT!
I've made olive oil cake a few times, and it is wonderful. Consider macerating the berries for the topping. This is pretty close, if not the same recipe that I've used.
This man hasn't changed in 12 years what a legend
I have made this several times now; again today. So easy and so delicious! A friend happened to stop by so we enjoyed a piece with conversation. Of course, she had to take a big chunk home! Thanks for such a great recipe.
"a little touch of sugar" backs up a dump truck 😂😂
Oh my god, that presentation on the end was your best so far. Gorgeous!!
Legend has it Chef John has tapped many cakes.
I laughed at the "Touch of sugar". Great video Chef John!
I'm kind of new to following you, but I think there should be a laughing emoji button on your videos because I just love all your recipe commentaries!! 😊 Keep it up!! Love from the UK x
Why didn’t chef John raise me with that calm voice, no drama and no perfectionism?
I love this cake with fresh strawberries. It is good just by itself, as well. It freezes very well, too. My old recipe uses a springform pan, which I caulk with butter and flour to keep it from leaking. So, I'm switching to Chef John's recipe and a normal cake pan. Cool trick with the cooling rack.
How cool is it that Jon Kirkwood watches your CZcams channel/
You know it's good when Chef John eats the entire piece at the end instead of just taking a couple of bites!!
Your jokes about the dangerous bowl mixing made me LOL
Thank you for saying the “around the outside, around the outside” a nanosecond after I thought it. Very satisfying…just like this cake will be, when I make it very soon!
I love how you done all your videos with good amount of humor, you are the best chef on the CZcams platform.
“I like to dump [the dry ingredients] in all at once to make this a little dangerous and thrilling. Plus I try to use a bowl that’s a little too small, which also adds to the excitement”
I’ve never laughed so hard at the commentary of a cooking video before. The delivery!
Thank you so much for showing that dishes are still good even if they don’t look perfect👏😋.
Looks delicious!!! Many thanks for sharing these recipes.
Keep safe and stay well,
Joe
Your recipes are always so appealing and your sense of humor hilarious. Thanks for the excellent content. 😁
Grazie and great tip with the cooling rack, and the berries!!!
After 45 years as a professional chef and restaurateur (fancy French Spelling sorry) my formative youth in Rome is now complete!
You are always so GREAT!
Pro to Pro…
Grazie mille!!!
Olive oil cake?!?! What!!?! I have never heard of such goodness!
Thumbs up Chef J . And lovely as usual ! Enjoy ❤
Really enjoyed all the risk taking and thrills especially the slightly too small bowl. Looks wonderful.
Marvellous simplicity.
One of the best cakes I ever had was an olive oil cake from a restaurant in New York. Not sure why I never considered making it myself until now, excited to try this out!
Oily cake don't sound great. Never heard of it. Going to watch video.
wow your comment is very very nice
Whether "oily" or "greasy" (as in from butter and/or shortning) the oil/fat is what gives all cakes most of what we call their "moistness", and it really doesn't make much of a difference what kind of oil or fat that you use.
@@FOODBF Thanks
@@supergeek1418 So no difference in taste?
The funniest and best baking instructions. 👍👍👍
This looks delicious ! thank you for sharing !!
looks amazing!
That looks so delish!
Thank you for sharing!
Thank you so much 😊❤
I made my first lemon meringue pie with olive oil crust! It turned out nicely
And as always I enjoy!!!
This looks similar to my grandma cake, only she used yogurt instead of milk and a bit of cocoa to marble the top. Yum 😊
Thank you for your recipes. I learned to cook with you
I use olive oil exclusively in my baked goods, and they are always great
Thanks John
Made this today, came out beautiful 🤗😋❤️
John you are so entertaining. I love your voice, enthusiasm and humor. You make me laugh and put a smile on my face. Your recipes are not bad either....hahahaha
Ah yes the old tappa! tappa! it's been a long time since we had a good tappa tappa
Looks delicious, Chef! Can’t wait to try it out
Awesome!!
I heard of olive oil cake for the first time last year, its delicious
Yum & so easy!!
YUUUM ONE OF MY FAVOURITE CAKES!
Sounds healthier, good job chef.
I think I will have to try this!! Looks yummy!!!
Perfection ❤
"An Italian dessert like this is just simply another sweet course to extend the meal so we can have a little more wine and have time to laugh and tell more stories." Sounds about right.
Chef John is a Saint!
Just made this cake for my husband’s birthday. The recipe I used called for Grand Marnier. Next time I will used candied Orange peel or at the least use a vegetable peeler for the orange ribs and chop up the peel with some sugar. Your video inspired me to make it again-and this time take it out of the oven when it’s a little underdone.
Looks delicious!!! 🔥
I'ma do that today. Thanks Chef John.
Thanks so much 🫒🎂🥖
I love your references 👌🏾
Love it! You're such a thrill seeker!🤣😂
Definitely will try this one! 😋
Dang, this looks delicious!!
Thank y
Hi Chef John....loooove your videos. So, what is my food wish? Well, I currently live in Cologne Germany and the fresh markets have all these cool looking pumpkins. Since it is fall can you maybe do something pumpkin related? I know there are tons of recopies for butternut squash, or even the common Hokkaido pumpkin (which to me is rather bland), what about a ‘Musquee de Provence’ pumpkin? Something different. That could be fun for fall. Thanks for being awesome!
Awesome 😎
In the oven now…can’t wait!
Thank you chef John. I wonder what will happen if I replace part of the olive oil with melted butter. Texture wise and taste wise. I love how butter tastes in deserts.
Chef John, you’re the best, and my favorite chef! I just would love to know what brand of Olive oil you use.
Chef John with his slightly too small bowl is seriously living on the edge.
I love olive oil. Great for your insides! I have a polish friend whose family thinks its gross, very strange!
So cool.
Yum! I always use EVOO when a cake recipe calls for oil.
Cakes with oil instead of butter or shortening/margarine tends often to be more sticky on the skewer, although the are done.
I like this.. I make my own version of an orange olive oil cake.... I used to call it ooo cake... but I use alot less sugar, hehe..
That was fun.
That looks so lovely!
Can't wait to bake this.
Chef John with the DMX reference ❤️
Could I use lemon zest ,to make it in to a kind of lemon drizzle cake ,
Cos this recipe looks real good
This looks like it would be good with a dark chocolate glaze
Recipe for Olive oil ice cream please???❤
There is a similar style of cake from Greece that is tied into religious practices; called fanouropita, and coming in too many variations to account for, it's a relatively flat cake (i.e. properly leavened, but not quite as fully puffed as modern cakes), and the name has to do with preparing these cakes on Mondays, which are sort of associated with Saint Fanourios, whose name (and whose portfolio) is itself associated with "revelation" - in common usage, referring to helping people find things, solutions to problems etc. So people bake these cakes for two reasons: either plainly as an offering, or in order to placate the Saint to help them!
They are also quite delicious, but people always fight about which versions of the cake they like the most, and believe you me: they are vastly different from each other...
P.S.: In keeping with the need to be available for Lent, our cakes have no eggs, and orange juice replaces the milk.
This is just adorable! And I think the Olive Oil Substitutes the Butter here and might be a nice hack for the Vegan enthusiast in you.
Thank you for mentioning the tip about the organic oranges. It always makes me cringe to think of zesting a sprayed citrus.
You are after all the Gargoyle of your Italian cake with olive oil.
Imagine what you could add to the basic recipe. Lemon extract, orange zest in the batter. Sky's the limit. Great recipe.
This batter would make a perfect upside down cake, using thin slices from whatever citrus the zest is from on the bottom of the pan 🤌🏻
@@sarahmcdonough7713 agreed! If you candy some thinly sliced oranges, it would made for a great upside down cake!
He did add orange zest…
@@jimferoce4862 yep, which is why I say to add slices of the citrus on the bottom
This is what I am taking about cake that is easy and delicious. Not a cake that is overwhelming with decorations 🤨.
1:32 And to think, I almost believed him. Chef John stays cracking me up!
OO cake🤔? Ur WILD and I L❤VE it. Thanks again.
My, what a pretty cake.
I had the Great Joy of living in ITALY for 2 years... Our landlord and his wife (Michele and his Wife Maria. Piccolo) served us this one night
She never would give me the recipe (she would always say with a grin)
Secrete FAMILIA....
SHE was a FABULOUS COOK, and a Very kind person...
When should you use the convection setting oven? Is it appropriate in this recipe? Obviously, yes it would change the time and possibly oven temp. Just got a new oven with a convection fan.