How do you tell olive oil cake batter is fully mixed?

I tried an orange almond olive oil cake and instead of a crumbly cake, my cake was dense and lumpy. I suspect I have over mixed it. Any tips on batter readiness?

  • 565 views
  • 1 Comment

1 Comment

Review our Code of Conduct
Don't send me emails about new comments
mstv
mstv February 6, 2018

I have made several olive oil cakes and I find it hard to imagine overmixing them since you typically just stir them together. Perhaps the measurements were off in the recipe you used? If it was a mixing issue I would say - just stir together until you don't see any streaks of anything. Perhaps sifting flour and other dry ingredients to avoid the need for too much mixing?

Review our Code of Conduct
Don't send me emails about new comments
Showing 1 out of 1 Comments Back to top
Recommended by Food52