California Orange and Olive Oil Cake
"Natalie Haughton, the retired food writer from Los Angeles, says this cake speaks California, and we can thank pastry chef Emily Luchetti of San Francisco and chocolate maven Alice Medrich of Berkeley, as well as authors of Italian cookbooks such as Lynne Rosetto Kasper for sharing olive oil cakes and introducing Americans to the benefit of baking with olive oil. For one, it is healthier to bake with olive oil, which contains monounsaturated fat, compared with butter's saturated fat. And because olive oil is a natural emulsifier, it improves the moisture and texture of a cake. A cake baked with olive oil will bake higher than one baked with butter. Franciscan monks from Spain brought the first olive trees to the San Diego area in 1769, and while olive oil production didn't take off at first, today the California olive oil industry has experienced huge growth."
My Experience:
This is one of my favorites to make out of the whole book. It only has 4 steps and the end result is a tasty and good looking cake. I have made it a few times since I tried it the first time. When I tried it I was like why does this taste so familiar and nostalgic? Then it popped into my head, it tastes like Froot Loops, but in a much fresher, softer way:)
Recipe Link:
Neighbor's comments:
"Lol, tastes exactly like Froot Loops!"
"I love the Froot Loop one!"
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