This is a crisp recipe. Not really conducive to olive oil to my taste. One of my favorite olive oil cakes is on this site, but a fresh fruit crisp is not it.
I disagree. I think it would give the topping some depth and brightness and would work with the orange well...although I would probably leave out the cinnamon. I don't understand pairing cinnamon with good summer fruit.
Because it's in the topping, I think coconut oil is a great choice. It may smell strong in the jar, but I find the taste very mild when all is said and done. You won't detect it. I try to avoid all seed oils.
On the other hand, olive oil is something I use purposefully to enhance flavor where it would be appropriate. I often make olive oil chiffon cake to pair with beautiful summer fruits and cream. It would absolutely work with the flavor of blueberries and peaches, however one must use it wisely.
Coconut oil is something I use as a butter substitute, but rarely as an oil substitute (in baking, anyway). Since its a saturated fat like butter, it affects texture as well as flavor. So that's not always a seamless substitution.
I never heard of olive oil chiffon cake. Does it taste of the oil? My wife sometimes uses coconut oil for Tollhouse Cookies and it's good but I prefer butter.
It does taste like olive oil. Depending on which variety you use it could taste faintly of it (pure olive oil) or it could be quite vibrant (extra virgin olive oil). When used in conjunction with sweet summer fruit, its absolutely delicious. I just make a simple chiffon in a round cake pan (top it with sugar for a bit of a crust), and serve it with fruit (peaches/nectarines, strawberries, apricots and/or plums are favorites of mine) and some softly whipped cream (or even a dollop of whipped, lightly sweetened Greek yogurt/crème fraîche). Gild the lily with pistachios or sliced almonds! Its an endlessly versatile recipe.
Just to echo POLC, olive oil cakes with peaches, Sauternes, citrus, yogurt, walnut, lavendar are rich, interesting, complex. First learned from Chez Panisse Menu cookbook & others since:
books.google.ca/books?id=X-GcbWY-2vsC&pg=PT88&lpg=PT88&dq=olive+oil+sauternes+cake+chez+panisse&source=bl&ots=W1_NN4g7ZM&sig=npVUgcFnniWhtOLEwSoxymRXtTc&hl=en&sa=X&ei=9MOGVKqsDYGsyASbo4GgAg&ved=0CGwQ6AEwCQ#v=onepage&q=olive%20oil%20sauternes%20cake%20chez%20panisse&f=false
Epicurious.com/recipes/food/views/walnut-orange-cake-240088
Timesofisrael.com/a-drizzle-of-olive-oil-in-a-batch-of-tea-cakes/
Life.nationalpost.com/2013/01/13/bonnie-stern-turkish-delights/
forward.com/the-jew-and-the-carrot/209775/pumpkin-pie-alternative-torta-di-zucca/?#ixzz3K4hdDXdU
Any other cooking oil. Canola oil is rapeseed oil processed with harsh chemicals and tastes awful. For baking, use a neutral tasting oil like corn oil. Coconut oil has a taste that might not be welcome in your recipe. Ditto for olive oil.
Cool lady. I wasn't asking your opinion on either the olive or the grapeseed oil so, answer the question at hand, from your own experience, and leave it at that. If and when I'd like others to weigh in, I'll make it very clear.
I never use Canola oil - you would want another neutral oil as a sub. I choose safflower or grapeseed oil. Coconut oil is a wonderful thing, but it does have a very pronounced flavor.
No, good organic virgin coconut oil, like they sell at Costco, has a definite coconut taste. A mild taste but nevertheless it's there. As I mentioned, my wife sometimes makes chocolate chip cookies with it and they have a noticeable coconut flavor. It totally goes with the chocolate but I still prefer butter.
I disagree. Yes, if you dip a spoon into it, it has a taste. Once cooked and mingled with other ingredients, it doesn't. My friends and I did a taste test with shrimp and potatoes. Nobody could pick the one cooked with Nutiva coconut oil which is the one Costco sells. Yes, for cookies, I definitely prefer butter.
When it comes to taste, there is no agree or disagree. It is a personal preference. Maybe in your specific example where there would be a minimal quantity of oil and the oil is still hot, you may not taste it, but in baked goods, or toppings, where a lot of oil is present, and the oil will be cooled, there will be a definite taste. You are comparing apples to oranges. The question is about a topping, not a savory dish.
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25 Comments
Coconut oil is something I use as a butter substitute, but rarely as an oil substitute (in baking, anyway). Since its a saturated fat like butter, it affects texture as well as flavor. So that's not always a seamless substitution.
books.google.ca/books?id=X-GcbWY-2vsC&pg=PT88&lpg=PT88&dq=olive+oil+sauternes+cake+chez+panisse&source=bl&ots=W1_NN4g7ZM&sig=npVUgcFnniWhtOLEwSoxymRXtTc&hl=en&sa=X&ei=9MOGVKqsDYGsyASbo4GgAg&ved=0CGwQ6AEwCQ#v=onepage&q=olive%20oil%20sauternes%20cake%20chez%20panisse&f=false
Epicurious.com/recipes/food/views/walnut-orange-cake-240088
Timesofisrael.com/a-drizzle-of-olive-oil-in-a-batch-of-tea-cakes/
Life.nationalpost.com/2013/01/13/bonnie-stern-turkish-delights/
forward.com/the-jew-and-the-carrot/209775/pumpkin-pie-alternative-torta-di-zucca/?#ixzz3K4hdDXdU