Italian Olive Oil Cake - How to Make the Easiest Cake Ever - Food Wishes
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- Опубликовано: 15 сен 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...
"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!
"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!!!
"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.
That sugar bit has to be one of the greatest moments in food wishes history! 💀💀
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 RUclips 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.
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'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.
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.
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???
😂😂😂
Oh my god, that presentation on the end was your best so far. Gorgeous!!
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.
Thank you so much for showing that dishes are still good even if they don’t look perfect👏😋.
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
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 RUclips channel/
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.
I love how you done all your videos with good amount of humor, you are the best chef on the RUclips platform.
Looks delicious!!! Many thanks for sharing these recipes.
Keep safe and stay well,
Joe
This man hasn't changed in 12 years what a legend
Your recipes are always so appealing and your sense of humor hilarious. Thanks for the excellent content. 😁
3:12 "should I tap that?"
Yes I would definitely TAP THAT!
Grazie and great tip with the cooling rack, and the berries!!!
Really enjoyed all the risk taking and thrills especially the slightly too small bowl. Looks wonderful.
Thumbs up Chef J . And lovely as usual ! Enjoy ❤
Why didn’t chef John raise me with that calm voice, no drama and no perfectionism?
"a little touch of sugar" backs up a dump truck 😂😂
The funniest and best baking instructions. 👍👍👍
Legend has it Chef John has tapped many cakes.
Thank you for your recipes. I learned to cook with you
I laughed at the "Touch of sugar". Great video Chef John!
This looks delicious ! thank you for sharing !!
Your jokes about the dangerous bowl mixing made me LOL
Made this today, came out beautiful 🤗😋❤️
looks amazing!
That looks so delish!
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
Looks delicious, Chef! Can’t wait to try it out
And as always I enjoy!!!
Marvellous simplicity.
Thank you for sharing!
I think I will have to try this!! Looks yummy!!!
Olive oil cake?!?! What!!?! I have never heard of such goodness!
I heard of olive oil cake for the first time last year, its delicious
“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!
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?
I'ma do that today. Thanks Chef John.
YUUUM ONE OF MY FAVOURITE CAKES!
I use olive oil exclusively in my baked goods, and they are always great
Looks delicious!!! 🔥
Sounds healthier, good job chef.
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.
Definitely will try this one! 😋
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!
Yum & so easy!!
Thank you so much 😊❤
This looks similar to my grandma cake, only she used yogurt instead of milk and a bit of cocoa to marble the top. Yum 😊
Dang, this looks delicious!!
Awesome!!
Love it! You're such a thrill seeker!🤣😂
I made my first lemon meringue pie with olive oil crust! It turned out nicely
Thanks John
I love your references 👌🏾
Yum! I always use EVOO when a cake recipe calls for oil.
Chef John, you’re the best, and my favorite chef! I just would love to know what brand of Olive oil you use.
You know it's good when Chef John eats the entire piece at the end instead of just taking a couple of bites!!
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!
Perfection ❤
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.
I love olive oil. Great for your insides! I have a polish friend whose family thinks its gross, very strange!
This is what I am taking about cake that is easy and delicious. Not a cake that is overwhelming with decorations 🤨.
Thanks so much 🫒🎂🥖
Ah yes the old tappa! tappa! it's been a long time since we had a good tappa tappa
"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.
Always so delightful Chef John! I enjoyed the Starbucks citrus olive oil cakes but I haven't seen them in awhile so fear they didn't sell well which is such a shame because they were refreshing and unique. Finding a recipe like this is so enjoyable and unexpected and now I can replicate the citrus honey cake I loved! Genuinely shocked with how much sugar and oil it contains - definitely not a healthy cake but I'm sure worth it!
Oh and I agree, we all need more opportunities to have more cake, wine, and jokes and stories, thanks for the reminder and encouraging these types of connections~
Awesome 😎
That looks so lovely!
Can't wait to bake this.
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 just adorable! And I think the Olive Oil Substitutes the Butter here and might be a nice hack for the Vegan enthusiast in you.
So cool.
Chef John: Can this work poured into donut mold pans and baked or is the batter too wet for that? Thank you. I enjoy all your videos 🥣🍊🫐🍴
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..
In the oven now…can’t wait!
That was fun.
LOVED this.. Just one problem like yours my center was not done all the way.. How do I get that done w/out over baking the rest of the cake??
Thank y
OO cake🤔? Ur WILD and I L❤VE it. Thanks again.
Thank you for mentioning the tip about the organic oranges. It always makes me cringe to think of zesting a sprayed citrus.
All of your recipes actually work great. So many fake recipes out there now days. Really appreciate your skills 😊
Cakes with oil instead of butter or shortening/margarine tends often to be more sticky on the skewer, although the are done.
Wow amazing video👌👌. I truly appreciate your work loved this video👍👍. Keep it up👍👍. I really love❤️ your content. I enjoyed while watching👀 your video. I 👍like👍 your style such a creative videos in your channel. Such amazing editing, keep it up and keep sharing.👍👍
Spam to advertise their channel. Copy and paste comment could have been posted to anything. Also the number one sign of a worthless channel.
🙋🏾♀️Hey Chef, Can I substitute some almond flour for the AP flour?
If so, how much would you use?
Also, How about cake flour substitution?
Thanks!👊🏿
Hey Chef John! Love your channel! My food WISH is gluten free fried chicken with mashed potatoes and cream gravy...YUM!!
Here's my G. F. take on the late, great Chef Austin Lesley's garlic creole fried chicken:
Break a young fryer down into drumsticks, thighs, breasts, and whole wings (minus the tips). Put the neck, wink tips, and carcass into a large saucepan, cover with water, and use to make a rich stock.
Marinate the broken down pieces in 1 can of evaporated milk, 2 Tbl. of granulated garlic powder, 1 tsp. of powdered thyme, 3 or 4 crushed garlic cloves, 1 tsp. of salt, a few shakes of cayenne (or a few squirts of Crystal brand hot sauce) and 1tsp. of freshly ground black pepper overnight--- or at least 4 hours.
Remove the chicken from the marinade, and let it drain for 5 or 10 minutes on a wire rack, then dredge in 1 cup of King Arthur's Gluten Free Flour, 1Tbl. of salt, 1 tsp. of powdered thyme, a shake of cayenne, & freshly ground black pepper that have been whisked together. Again, let it rest on a wire rack while you heat your oil (in a large Dutcg oven) to 360 F.
Put in the drumsticks, thighs, and breasts, keeping the wings out at first.
Fry for 5 minutes, stirring occasionally, then add the wings. Continue frying and gently stirring for about another 8 minutes, then stab the breats 4 or 5 times with a large 2 pronged meat fork, stab the thighs 3 times through to the bone, and the drumsticks at the knee. This helps the hot oil get into the inside of the meat and helps it get done before the crust gets too brown. After 15 minutes, remove the pieces with a pair of tongs, squeezing them to squeeze out any excess oil. Place on a wire rack to drain, and immediately garnish with freshly minced garlic and a slice of dill pickle, so that the latent heat of the chicken will cook the garlic, and infuse a little of the pickle juice into the chicken.
I've made this multiple times based on both the recipe from his book, as well as direct conversations with him. It's probably the best fried chicken I've ever had.
As to the mashed potatoes with creamy gravy?
Chop russet potatoes into 1-1/2 inch cubes, put in a large sauce pan, cover with salted water, and boil until tender (15 to 20 minutes).
Meanwhile, melt 1 stick of salted butter in a large skillet, and add 1/2 cup of King Arthur Gluten Free Flour to it,. Stir and cook for a few minutes before adding I can of evaporated milk which has been mixed with an equal part of chicken stock. Whisk well, as you bring it to a boil. Season to taste with powered thyme, freshly grated nutmeg, and freshly ground black pepper, and salt.
Drain the potatoes, add a splash of buttermilk and a couple tablespoons of butter, and mash.
Serve with the chicken and gravy.
I hope that this helps. I, too,, am Gluten intolerant, and it works for me.
@@supergeek1418 I'll have to try this, although maybe buttermilk instead of evaporated?
@@kitefan1
You could try pork skin "breadcrumbs".
You can buy them at some grocery stores and Amazon.
@@kitefan1
Buttermilk is the standard for "Southern" fried chicken, but Chef Austin insisted on evaporated, and (having tried both) I really prefer his recipe --- but you do you --- especially if you like the Buttermilk marinated better.
The thing is, if you're using the granulated garlic powder with the buttermilk, the acid in the buttermilk tends to hydrolyze the dried garlic, which tends to affect the flavor.
@@supergeek1418 huh, good to know. I wouldn't have understood about the garlic, thanks!
My, what a pretty cake.
Have made an olive oil cake before, when I was out of butter or a neutral oil. Either of which I would usually use.
All I can say is you really taste the oil.
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...
This looks like it would be good with a dark chocolate glaze
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.