You want a bit of the olive oil flavor to complement the orange zest (or lemon if you use that instead). I have found after making a number of these easy cakes that they usually taste better the next day. Enjoy!
I use olive oil frequently in cakes. Extra-virgin is what I have on hand, so that is what goes in. I suspect it would work especially well here in tandem with the orange zest.
Your call. I've made many fdifferent cakes with full strength extra virgin olive oil...and it doesn't dominate. But I like the taste of EVOO. But if you like lighter versions in your other cooking, try the recipe with a lighter, more delicate oil.
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I've made many fdifferent cakes with full strength extra virgin olive oil...and it doesn't dominate.
But I like the taste of EVOO.
But if you like lighter versions in your other cooking, try the recipe with a lighter, more delicate oil.