Olive Oil Cake Recipe Lidia Bastianich

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Introduction

The olive oil cake recipe Lidia Bastianich is a delightful testament to the beauty of simple ingredients. This cake, originating from Italian traditions, champions the robust flavor of olive oil, creating a moist, tender crumb that’s surprisingly light. Its popularity stems from its ease of preparation, its versatility, and its unique taste a welcome departure from overly sweet, butter-laden cakes. The olive oil imparts a subtle fruitiness and a distinctive richness, making it an ideal treat for any occasion.

Ingredients

The success of the olive oil cake recipe Lidia Bastianich lies in the quality of its ingredients. Heres what is needed:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• teaspoon baking soda
• teaspoon salt
• 1 cups granulated sugar
• 3 large eggs
• cup extra virgin olive oil (fruity, but not too pungent)
• 1 cup whole milk or buttermilk
• 1 teaspoon vanilla extract
• Zest of 1 lemon or orange (optional, for added flavor)
• Powdered sugar, for dusting (optional)

Possible substitutions include using cake flour for a lighter texture, almond milk as a dairy-free alternative, and orange zest for a brighter citrus note. The quality of the olive oil significantly affects the cake’s flavor, so choose wisely.

Preparation Steps

Proper preparation is key to achieving the perfect texture. The initial steps involve carefully measuring and combining the dry and wet ingredients separately.

1. Preheat the oven to 350F (175C) and grease and flour a 9-inch springform pan. Alternatively, line the bottom of the pan with parchment paper for easy release.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents.
3. In a separate bowl, whisk together the sugar and eggs until light and fluffy. This creates the airy base for the cake.
4. Slowly drizzle in the olive oil while continuing to whisk until well combined. Ensure the olive oil is fully incorporated for a smooth batter.
5. Add the milk (or buttermilk) and vanilla extract to the wet ingredients and whisk until combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough cake. If using zest, gently fold it in at this stage.

A key tip is to use room temperature ingredients to ensure even emulsification and a smoother batter. Avoid lumps by sifting the dry ingredients before combining.

Cooking Instructions

Baking the olive oil cake recipe Lidia Bastianich to perfection requires careful attention to temperature and timing.

1. Pour the batter into the prepared springform pan, spreading it evenly.
2. Bake in the preheated oven for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and spring back lightly when touched.
3. Let the cake cool in the pan for 10-15 minutes before releasing it from the springform pan.
4. Transfer the cake to a wire rack to cool completely.

The baking time may vary depending on the oven, so start checking for doneness at 45 minutes. If the top is browning too quickly, tent it loosely with foil. Proper cooling ensures the cake sets correctly and is easier to slice.

Serving Suggestions

The olive oil cake recipe Lidia Bastianich is incredibly versatile and can be enjoyed in various ways.

• Dust with powdered sugar for a simple and elegant presentation.
• Serve with fresh berries and a dollop of whipped cream or mascarpone cheese.
• Pair with a scoop of vanilla ice cream or a lemon sorbet.
• Drizzle with honey or a balsamic glaze for a richer flavor.
• Accompany with a cup of strong coffee or a glass of dessert wine.

Traditional accompaniments include a sprinkle of sea salt to enhance the olive oil flavor and a dusting of citrus zest for added aroma. Plating ideas range from rustic simplicity to elegant presentations, depending on the occasion.

Tips and Common Mistakes

To enhance the flavor and texture of the olive oil cake recipe Lidia Bastianich, consider these useful cooking tips:

• Use high-quality extra virgin olive oil for the best flavor.
• Do not overmix the batter, as this can result in a tough cake.
• Ensure the oven temperature is accurate to avoid under-baking or over-baking.
• Allow the cake to cool completely before slicing for cleaner cuts.
• Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Common mistakes include using old baking powder (which results in a flat cake), overmixing the batter (leading to a tough texture), and not greasing the pan properly (causing the cake to stick). Avoiding these pitfalls will help ensure a delicious and perfectly textured cake every time.

Explore More Cooking Guides

Learning the olive oil cake recipe Lidia Bastianich opens a door to a world of simple yet sophisticated baking. This cake offers a unique flavor profile, blending the richness of olive oil with a delicate sweetness. Its cultural value lies in its representation of Italian culinary traditions, while its practicality makes it a perfect choice for both casual and special occasions. The recipe is easily adaptable to personal preferences, allowing for endless variations. Embrace the joy of baking this classic treat and explore more cooking guides at foodrecipestory.com. Discover new recipes, learn essential cooking techniques, and elevate experiences in the kitchen.