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Louis Remolde: The Single Baker

Month

January 2016

Olive Oil Cake

3large eggs (room temperature )
1 cup granulated Sugar
1 1/2 cup whole milk (room temperature )
1 cup Good Quality Extra Virgin olive oil
1 1/2 cup A.P.Flour
1/2 Coarse Ground Cornmeal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of Salt 

Set oven 350 degrees Fahrenheit place oven rack in the middle coat a 9 inch pan with extra virgin olive oil and all purpose flour in a large bowl whisk eggs and sugar until well blended and light in color add note extra virgin olive oil orange zest mixed well in another bowl stir together the flour baking powder baking soda and salt add egg mixture to dry stirring until just blended it will be lumpy don’t overmix pour the batter into the pan big 40/50 minutes place on rack to cool completely when cake is cooled running around and invert the cake unto rack,

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