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?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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?
Big change begins with small habits.
Cut Down on Kitchen Waste
Marcella Hazan’s *Other* Tomato Sauces
Get Set for the Best
ALDI Groceries We Love
Stock Up on Essentials