This is my go-to homemade dessert! It is absolutely incredible, delicious & not too sweet. It’s always a hit with company and friends and such a delight! It is definitely a “cooks” dessert, easy to make & so yummy!
This cake is amazing and easy to make. I've made it about 10 times since this aired. Even a relatively inexperienced cook can make this. It's been a hit every time.
Made this for the first time today. I tip my hat to you for this amazing recipe. So easy and so delicious...tender and moist. It truly showcases the fruitiness of the olive oil. Dan, again you are the man!!! Well done!
how much olive oil does this need? it looks like it might be 3/4 cup from the measuring cup when dan's pouring but i don't think it was mentioned in the video.
I've made this cake too many times to mention. It's a winner ever time. You can also garnish it with fresh strawberries and whipped cream or peaches work well too.
I just made this cake today for the first time and everyone loved it! It came out so moist and exactly as Dan made it. Thank you for another great recipe! 😘😘
Hey guys, I had a version of this using cornmeal in the batter and then, (no sugar "hat) it had a tarragon-infused simple syrup drizzled on the top. It was at an italian restaurant in Seattle years ago and was AMAZING in the sweet/savory combo.
I have a confession, I make all my baked goods with extra virgin olive oil and tell my friends it’s Greek style. I’m too lazy to cream butter and I find that the fruitiness tastes better. Chocolate chip cookies are amazing with EVOO.
I have replaced some butter with oil in recipes because I didn't have much butter or the better texture of oil in cakes when refrigerated. However, I have heard many chefs and bakers say to use a flavorless oil. And they usually mention/suggest that olive oil should be avoided in cakes. I love olive oil. Sometimes just want to sit with a loaf of bread I've just taken out of the oven and dip it in olive oil. Now that I know better, I will buy more olive oil to change up sweet recipes.
@@rajvipatel637 in Greece we don’t use it in this ratio . If a recipe calls for 1 cup of butter margarine etc. we do half a cup of olive oil and another half of vegetable oil . We do so because our olive oil it’s authentic and very strong and the smell is overpowering in a bad way when we add too much .
What a great recipe! It was a great hit with my colleagues (even Olive oil haters) - also thanks to the great Olive oil from one of our Greek colleagues!
This cake is easy and quite good. Not overly sweet. Great with coffee. Reminds me of a small pound cake. Next time I’ll probably add twice as much lemon zest. But that’s just suggestive, to each his/her own. The guys at ATC are right. Exchanging butter for good EVOO is different. Can’t wait to make it again. But I ran out of milk and flour yesterday. I don’t feel like going to the grocer.
Love this recipe, and want to try it myself. But... my focus was on the Kitchen Aide mixer. I didn't know they made a tilt back version. That makes things so much easier. I use a 1949 Sunbeam Mixmaster model 9 as it has offset beaters, and tilts back. Thanks, I just might get a Kitchen Aid.
I finally made this cake and it was as delicious as I have imagined for much too long. It is an easy recipe and used ingredients I regularly have on hand. So I am sure to make it often. Somehow, I thought it would be more filling than it is. I didn't have it with fruit and was too tired to make lemon curd as I planned. Cakes that are satisfying without frosting or glaze are perfect for me.
I hope it'll be alright if I use some vanilla flavoring. I was given a bottle of olive oil WITH vanilla in it and I've been looking for a way to use it. I like the texture of this version of the cake.
Mmmmm. I have been wanting olive oil cake since seeing this episode on TV. Bought a really good bottle of olive oil specifically for this recipe and I better make it before I use up all the olive oil.
I love it, i wonder if it wouldn’t be a little more interesting with an non standard aromatic plant for a cake like rosemary or thyme or both. I would infuse the olive oil with it and decorate the cake with a branch.
I’ve never heard of this cake. Ordering a form right now (thanks to Amazon). So excited. Edit update: true to my word, the springform pan is ordered. Nordic Ware 9”. Would like to have bought Williams-Sonoma Goldtouch, but I got kids in college.
I agree! That's part of this cake's appeal for me. I will love having several different olive oils to experiment with, like I do when I make focaccia. I use inexpensive olive oil a lot when roasting veggies with a lot of seasoning or cheese. But for focaccia and pizza dough, I choose quality because there are so many to try, I can't resist.
Since they’re not afraid to name brands on this show, I would have appreciated some specific suggestions on a few olive oils that would be best for this cake. Or, they could have simply told us what brand they were using.
I believe they recently tasted olive oils and recommended finding something from as local a producer as possible because imported olive oil may be old and have lost much of its flavor. If I remember correctly the olive oil preferred by their tasting panel was one from California, possibly California Olive Oil Company in a square bottle.
Dianne Velasco I’ll second that. California Olive Oil company is what I’ve been using for years now and based on my experiences I highly recommend it. It’s also safe for my wife who has severe food allergies, so that’s a plus.
I understand that extra virgin olive oil has great flavour, but what I'm a bit surprised about is its use in a cake (and its emphasis on its taste). We're told never to heat EVOO...How is baking with it any different than heating it on a pan??!
I wonder how this would turn out if gluten free flour was used? My mom has Celiac Disease and doesn’t like sweet desserts. This seems like it would be a great treat for her.
Haz anyone added fruit? What kind would compliment? Or a crusty bottom layer? Marzipan bottom? Pineapple USD cake, maybe? There must be a good Med based addition that would rock with the olive oil!
Kind of pointless to make a cake that avoids butter, but has lots of sugar and simple carbs. Oh well, they probably don't care that the sugars are the dangerous part, not the fats!
Hey...I successfully made an olive chocolate cake which is keto friendly..its so simple..substitute flour with almond flour..sugar with stevia...you dont even need hand blender..just simply mix everything and bake..it taste so good
I was excited to make this olive oil cake but then when I saw the milk, I was put off. What’s the point of an olive oil cake with milk???!!! The whole point is that it’s non dairy! The milk is totally not necessary. Maybe add some fresh squeezed orange juice? Or at least some orange essence.
Gen Alphas in 15 years: "Cake hack: use butter instead of olive oil! It tastes amazing and it's easier!" Jokes aside, I really don't get this whole olive oil thing. I've given it a few years. I like butter better.
This is my go-to homemade dessert! It is absolutely incredible, delicious & not too sweet. It’s always a hit with company and friends and such a delight! It is definitely a “cooks” dessert, easy to make & so yummy!
I’ve made this recipe many times since the episode was first aired. It is really delicious. No changes to the recipe.
How much oil u used?
This cake is amazing and easy to make. I've made it about 10 times since this aired. Even a relatively inexperienced cook can make this. It's been a hit every time.
How much olive oil did you use😊
3/4 cup and 3/4 cup of whole milk@@sarahrashid9049
1 3/4 c flour
1 tea baking powder
3 eggs
1 1/4 c sugar
3/4 c milk
3/4 c oil
40-45mins @ 350f
also contains 3/4 tsp salt and 1/4 tsp lemon zest!
@@nschultz417 can't forget the lemon zest!
Dan is such a good teacher. More.
My absolute fave! He is so knowledgeable.
And cute!
Check out Dan's segment, "What's Eating Dan"!
I just made it and it's amazing!!! I used a Rosemary olive oil with a side of lemon sauce. So fluffy and moist
@@mar6553 I think 3/4 cup but I don't completely remember
Wonderful cake...my easy fave go-to now!
Made it today!!!
Absolutely delicious!!!
Will make it again!!!
Thank you ATK!!!
Made this for the first time today. I tip my hat to you for this amazing recipe. So easy and so delicious...tender and moist. It truly showcases the fruitiness of the olive oil. Dan, again you are the man!!! Well done!
I make this cake all the time. At times for a change I add lavender. Delicious!!!
I’ve made this before and it’s fantastic. Really surprising, because it looks so simple and like it would be dry, but it’s not.
how much olive oil does this need? it looks like it might be 3/4 cup from the measuring cup when dan's pouring but i don't think it was mentioned in the video.
It wasn't mentioned
There is another ATK video regarding olive oil cake that gives amounts. It uses a six inch pan
I've made this cake too many times to mention. It's a winner ever time. You can also garnish it with fresh strawberries and whipped cream or peaches work well too.
I just made this cake today for the first time and everyone loved it! It came out so moist and exactly as Dan made it. Thank you for another great recipe! 😘😘
How much oil you used?
Dan, you continue to amaze me with your expertise! Thank you for this great video!
Hey guys, I had a version of this using cornmeal in the batter and then, (no sugar "hat) it had a tarragon-infused simple syrup drizzled on the top. It was at an italian restaurant in Seattle years ago and was AMAZING in the sweet/savory combo.
Cornmeal adds a bit of slightly gritty texture, for those who like some crunch. (I do.)
This is the simplest cake recipe ever! Can't wait to make this! 🤗
Janet from Spain. Just made your lemon olive cake - it's to die for.
I have a confession, I make all my baked goods with extra virgin olive oil and tell my friends it’s Greek style. I’m too lazy to cream butter and I find that the fruitiness tastes better. Chocolate chip cookies are amazing with EVOO.
Is the substitution 1:1, also do you use good olive oil or youre not specific?
Lol @ "tell my friends it's Greek style"
I have replaced some butter with oil in recipes because I didn't have much butter or the better texture of oil in cakes when refrigerated.
However, I have heard many chefs and bakers say to use a flavorless oil. And they usually mention/suggest that olive oil should be avoided in cakes.
I love olive oil. Sometimes just want to sit with a loaf of bread I've just taken out of the oven and dip it in olive oil.
Now that I know better, I will buy more olive oil to change up sweet recipes.
@@rajvipatel637 in Greece we don’t use it in this ratio . If a recipe calls for 1 cup of butter margarine etc. we do half a cup of olive oil and another half of vegetable oil . We do so because our olive oil it’s authentic and very strong and the smell is overpowering in a bad way when we add too much .
Lazy people have no business walking into a kitchen.
I will make ‘this cake. Looks like pound cake but lighter. Yum. Thank you.
I was thinking the same exact thing!
Thank you very much for the wonderful recipe!
What a great recipe! It was a great hit with my colleagues (even Olive oil haters) - also thanks to the great Olive oil from one of our Greek colleagues!
Can I make this successfully with a hand mixer since I don’t have a stand mixer? Recipe looks amazing!
Yea ofc you can. That's what I do with all the recipes that use stand mixers.
That cake is looking so delicious and I would love to be able to cook it then devour it.
Oooo yummy it's beautiful and looks delicious 😋
This cake is easy and quite good. Not overly sweet. Great with coffee. Reminds me of a small pound cake. Next time I’ll probably add twice as much lemon zest. But that’s just suggestive, to each his/her own.
The guys at ATC are right. Exchanging butter for good EVOO is different.
Can’t wait to make it again. But I ran out of milk and flour yesterday. I don’t feel like going to the grocer.
Never heard of a olive oil cake. Thanks for another great upload.
I love dan.
Love this recipe, and want to try it myself. But... my focus was on the Kitchen Aide mixer. I didn't know they made a tilt back version. That makes things so much easier. I use a 1949 Sunbeam Mixmaster model 9 as it has offset beaters, and tilts back. Thanks, I just might get a Kitchen Aid.
One can use just a wooden spoon and elbow grease in place of an electric mixer.
Looks great - can't wait to try it!
I think I'm gonna have to try and make this tonight. 🤤
I finally made this cake and it was as delicious as I have imagined for much too long.
It is an easy recipe and used ingredients I regularly have on hand. So I am sure to make it often.
Somehow, I thought it would be more filling than it is. I didn't have it with fruit and was too tired to make lemon curd as I planned. Cakes that are satisfying without frosting or glaze are perfect for me.
I hope it'll be alright if I use some vanilla flavoring. I was given a bottle of olive oil WITH vanilla in it and I've been looking for a way to use it. I like the texture of this version of the cake.
Mmmmm. I have been wanting olive oil cake since seeing this episode on TV.
Bought a really good bottle of olive oil specifically for this recipe and I better make it before I use up all the olive oil.
Dan sliding into the frame when he's introduced is my favorite moment
Seriously? Wow. So easily entertained. Eyes rolling.
Looks delicious
Great olive-oil cake!
Quite delicious - and mine looks EXACTLY like the one you made!
Yummy and sweet
That recipe is a keeper.
Good morning please I want to come to to learn cake I am not rich please help me
Ohhh HIII DAN, I actually ALWAYS ALLLLWAYSSS WATCH when Dans here!!!!!😍😍😃 I mean oh WHYYYY NOOOTTTTT!!!!!!
I just made this, and man! It was good! The texture was amazing.
Did you use 3/4 cup olive oil, and what brand did you use?
@@marya4847 yes and I used California olive ranch
@@Resonant91 thank you Michael, I made it with the CA Olive oil and was pleased with the way it turned out.
Plz write the ingredients of this cake ..
Union yes!
What brand of springform pan is that? It looks great with raised flat bottom for easy cake removal.
I've always been tempted to make an olive oil cake -- I think I might actually do it! This recipe looks simple and super tasty,
I love it, i wonder if it wouldn’t be a little more interesting with an non standard aromatic plant for a cake like rosemary or thyme or both. I would infuse the olive oil with it and decorate the cake with a branch.
Dan makes it 200% more likely that I'll click on a video
Amen to that! They are all good teachers though!
And he's easy on the eyes.
😍😍😍 same!!!
I’ve never heard of this cake. Ordering a form right now (thanks to Amazon). So excited.
Edit update: true to my word, the springform pan is ordered. Nordic Ware 9”. Would like to have bought Williams-Sonoma Goldtouch, but I got kids in college.
Oh Dan, what would we do without you
Curious if I could substitute honey for the sugar or would the need other modifications?
Butter is better cuz you can brown it, fight me 😝
Seriously though, you can combine butter and olive oil for the best of both worlds.
Love the recipes you do. Thanks
Q: Would this work in a Bundt pan? I have all sizes of Bundt pans to choose from...
How much EVOO in this recipe? One cup? (Not mentioned in the video?)
GNA Garcia 3/4 of a cup. It’s in the written recipe
@@PhillyGirl1124 TY!
@@mar6553 Yes. Extra Virgin Olive Oil. Sorry for abbreviation.
I didn't hear Dan say how much olive oil to use. Does anyone know?
The guess is 3/4 cup
would emulsifying the yolks and oil create a lighter cake if you whip the egg whites into meringue
I don't see why not. Before baking powder was invented, beaten egg whites were how the French made certain baked goods turn out airy.
Can you used coconut oil with this cake.
There’s so many different kinds of evoo, each would lend a little different taste to the cake.
I agree! That's part of this cake's appeal for me. I will love having several different olive oils to experiment with, like I do when I make focaccia.
I use inexpensive olive oil a lot when roasting veggies with a lot of seasoning or cheese. But for focaccia and pizza dough, I choose quality because there are so many to try, I can't resist.
What brand of olive oil do you use?
I don’t have the stand mixer. Can I use the hand mixer?? I want to make it!
Yes
Sun Set thank you! 👍🏻😃
Any One yes I can. Thank you! 👍🏻👌🏻
Any One I don’t think a blender will provide enough air to get a good texture or rise. But a hand mixer is fine.
Dave Glo oh okay, I’ll use the mixer. Thank you for sharing. 😁
What's the springform pan?
Love it thank you.
Since they’re not afraid to name brands on this show, I would have appreciated some specific suggestions on a few olive oils that would be best for this cake. Or, they could have simply told us what brand they were using.
I believe they recently tasted olive oils and recommended finding something from as local a producer as possible because imported olive oil may be old and have lost much of its flavor. If I remember correctly the olive oil preferred by their tasting panel was one from California, possibly California Olive Oil Company in a square bottle.
Dianne Velasco I’ll second that. California Olive Oil company is what I’ve been using for years now and based on my experiences I highly recommend it. It’s also safe for my wife who has severe food allergies, so that’s a plus.
I 😍Dan
I’ve made a similar cake with red grapes added to the batter
how do I make this dairy free ? What can I use to substitute milk ??
Hello
dan should make his own youtube channel like cooks science used to be
He has one! Well, sorta - it's a series under ATK's channel. ruclips.net/p/PLnbzopdwFrnaW_eQvwRna_NpP5A3az9m0
Dan has his own segment on our site, What's Eating Dan" check it out!
YUM!
Yum!!! 😎
How much is olive oil in this recipe
I understand that extra virgin olive oil has great flavour, but what I'm a bit surprised about is its use in a cake (and its emphasis on its taste). We're told never to heat EVOO...How is baking with it any different than heating it on a pan??!
The old taboo of heating EVOO has been debunked many times recently. Turns out, real Italians even FRY in EVOO.
I have made this. It is very good.
I wonder how this would turn out if gluten free flour was used? My mom has Celiac Disease and doesn’t like sweet desserts. This seems like it would be a great treat for her.
This looks a variation on chiffon cake.
Looks like this is Gordon's favourite.
Who is Gordon?
How much olive oil did you add to the egg mixture? Also how much flour?
Haz anyone added fruit? What kind would compliment?
Or a crusty bottom layer?
Marzipan bottom?
Pineapple USD cake, maybe?
There must be a good Med based addition that would rock with the olive oil!
I would recommend lemon curd spread on top, personally.
@@brningpyre Mmmmmm! Very Mediterranean. Like it!
I think orange wound be great. Maybe some candied orange slices on top.
A lemon or orange glaze poured over the top just before serving. Mmmmm
Was That 1 Cup of oil?
What's the smoke point of olive oil? I thought it was unsafe to bake or roast with.
For extra virgin olive oil, from 350-410F.
@@yin6177 Thanks!
I clicked on the link to get the recipe and it wouldn't show it without me entering my email address 😒
Would be nice to have the quantity of oil used….
anyone notice the bug @ 3:37 top right corner?
Mike Coniglio
Yep 😳😹
Well spotted! It's rather off-putting too. It might have munched on the side of the cake while it was cooling.
Lol Oops!
Is it me or did he leave out how much olive oil goes in? I think it’s 3/4 cup?
Basically a hybrid olive oil genoise, not a traditional Italian olive oil cake.
How could you make it a keto friendly recipe?
Kind of pointless to make a cake that avoids butter, but has lots of sugar and simple carbs. Oh well, they probably don't care that the sugars are the dangerous part, not the fats!
Hey...I successfully made an olive chocolate cake which is keto friendly..its so simple..substitute flour with almond flour..sugar with stevia...you dont even need hand blender..just simply mix everything and bake..it taste so good
wants you to Join to get Recipe !!
Now I remember why I don’t bake. Turns out I have to buy olive oil, Baking powder, and sugar and milk. anyone besides me often with an empty pantry?
Hat trick eh?
I was excited to make this olive oil cake but then when I saw the milk, I was put off. What’s the point of an olive oil cake with milk???!!! The whole point is that it’s non dairy! The milk is totally not necessary. Maybe add some fresh squeezed orange juice? Or at least some orange essence.
Where is the cake recipe.
The most peppery oil!
Link to recipe is behind a paywall 👎🏼
How could adjust the olive oil cake to bake at 5000 feet altitude please?
👍👍❤️
Looks good, but I prefer keto olive oil cake made with coconut flour
Whut? nah butter is still king
Gen Alphas in 15 years: "Cake hack: use butter instead of olive oil! It tastes amazing and it's easier!"
Jokes aside, I really don't get this whole olive oil thing. I've given it a few years. I like butter better.
THIS with our stone-milled flour... 👀
Did u guys know that olive oil has more calories than butter?
I'm sure they do know this since they've been cooking for decades and are professionals.
They don't care, nor do the understand that fats are not the problem, sugars and the inflammation they cause are!
That thing. Nah! Lol!!!