Amazing Olive Oil Cake Recipe
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- čas přidán 2. 01. 2023
- Made with only a handful of ingredients, this Olive Oil Cake highlights the light floral notes from the olive oil and is so wonderfully moist and tender. Light, fluffy, and zesty, this cake is a comforting and foolproof recipe that anyone can make. This simple cake is perfect for any occasion or as a snack with a cup of tea or coffee. I actually love this cake SO much that I made it for my birthday cake this year!
RECIPE: preppykitchen.com/olive-oil-b...
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I think this cake is something I would enjoy because it doesn't have icing or frosting. A piece of cake like this is perfect with a cup of tea or after-dinner coffee. Thank you, John. Blessings for 2023.
It’s easier to use spring form pan. No need to flip it and lose the crust
I made these as cupcakes today and they are so delicious and moist. Love the lemon flavor. For those interested in making cupcakes, I baked them at the same temp for around 18-20 min.
My first attempt at a Preppy Kitchen recipe! I just made this cake for a baking contest at work and it won! I added a few fresh berries to the batter, and topped it with a few more fresh berries, some lemon slices, peach slices, and confectioner's sugar after it was done. It was a hit! 🎉❤
I used to work at an Italian restaurant and we had a version of this cake on the menu. We made it with Grand Marnier and orange zest. And it also had a marsala wine/simple syrup soak that really made the flavor spectacular. Served simply with whipped cream. It was divine. I can’t wait to try your version John!
John, I know for a fact this is your favorite Cake. You always want this for your Birthday. RIGHT???
Made this for dessert tonight. I'm floored by how much I loved this this cake! I've never tasted an olive oil cake and it far exceeded my neutral expectations. Absolutely and utterly delicious.
Hi John, I’m making this now. I have some olive oil left til I buy some more. I’ll add vegetable oil to make up the loss of olive oil. Can you do a cake called Ciamballone. My mom used to make it and my aunt. So many variations for just one little cake. Example: Whole eggs or separating them, whole milk or water, baking powder etc. I have my mothers recipe with 7 eggs. The most I’ve seen is 5 eggs. Flour as well is confusing. 200-350 grams variation. My mothers one is like panne de spanna. To me it’s like sponge cake with no butter. Most of our recipes are made with oil and no butter except when making buttered cream. I’ve never seen you make this donut cake called Ciamballone. Your boys must be getting big now. Love your Chanel and must buy your baking or cooking books. 🙏🏻
I’ve been making this for a few years now, original recipe from America’s Test Kitchen. It’s a fantastic cake, easy and so surprisingly yummy for how simple it is. Highly recommended. 😊
My batter was very liquidy even after I added the flour.
I love this guy! He makes every video so enjoyable to watch and the recipes are very attainable and delicious!! I will be making this cake tonight. Thank you Chef!!!!
The more I cook, it has become clear that the most simple recipes tend to offer the most mind blowing results. This looks fab, cannot wait to try! Thank you!
Hi John, I love how you got so excited about this cake! It is also one of my favorites and I love it with fig preserves and sliced almonds.
I’ve made this cake twice for my friends since you’ve posted this video and it is a hit! They absolutely love it, and it will be something I make often. ❤
I once had olive oil cake about 5 years ago and your video reminded me how much I loved it! I will give your recipe a try soon! Thank you!
Happy new year John! Can’t wait for all the amazing content you will be creating this year!😊😊
Made this yesterday and it is one of the best cakes that I have ever made!
As always, so delicious and so easy with your step-by-step💯❤👍 instructions!
Not only does it look good, but the way you describe makes it sound even better. Thanks.
Your descriptions are wonderfully rich & vivid. Seriously, the way you talk about & describe this cake is why I will be DEFINITELY making it. And of course, your clear step by step showing makes it such a do-able thing to want to make. The only thing I'm not fond of is the name "olive oil cake" so I'll have to come up with a name I like better after I make & taste this moist-cloud-crunch-top cake.