Christmas
Olive Oil Cake with Crème Fraîche, Pistachios, Orange, and Chocolate
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27 Reviews
Merrilee E.
December 14, 2023
I've made this recipe as a birthday cake as printed here, and as a roulade. The filling is simply perfect for the cake. Love the texture.
sanjalebi
November 30, 2021
Criminally under-rated! I messed up with the prep for this (accidentally beat the rice flour rather than the sugar with the eggs first - oops) and STILL it was moist, tender, and delicious. The creme fraiche filling is especially delicious- I found candied mangos rather than candied oranges at the grocery and those worked in there beautifully. I love the fact that it feels like a fancy layer cake but is super easy! Reminded me of a old favorite bakery cake but better.
KelseyB
February 12, 2020
Flavors were great. A light and fruity dessert. I made the cake as directed except increasing the temperature by 15° for high elevation. It was dry around the edges but still good. Will try again in summer.
Linda
August 26, 2018
Well, this was a total bust. Like Grischa, my cake fell within 5 minutes after taking it out of the oven. I followed the instructions very carefully and even went to 3 grocery stores to find white rice flour. I was taking this to a dinner party and didn't have time to start another dessert from scratch. My husband insisted that it would be okay, so I had to think outside the box. I ended up cutting the cake into pieces, made the filling, took 6 pretty goblets to the party and made layers like a parfait. Topped it off with the candied orange peel and a sprinkle of pistachios. It was okay, but certainly didn't knock my socks off....and, it was a lot of work and also expensive considering the cost of the special flour. So, I would not recommend this. My favorite dessert from this site is the Cannoli Cake. I also took that to the same dinner group and everyone raved about it and went so far as to say it should be our signature dessert!
Linda
August 25, 2018
Thanks so much...guess I'll have to hit a few more grocery stores to find the regular rice flour.
Linda
August 24, 2018
Okay, the only thing I could find was Bob's Red Mill brown rice flour...do you think that will work? I want to make it tomorrow to take to a dinner. Thanks to anybody who responds!
Alice M.
August 25, 2018
It will "work" but the effect will be different. The caramel-y flavor of the brown rice flour will compete a bit with the olive oil. I chose the white rice flour specifically to highlight the flavor of the oil.
milkjam
August 12, 2018
Pretty much any grocery store in this part of eastern Washington has it. Bob's Red Mill is most common brand. Local health food stores and bulk sections for no brand stuff.
milkjam
February 4, 2018
Hard to tell, could be the folding stages. That is how this type of cake gets it loft. Sifting the flour helps also.
Grischa
February 4, 2018
I followed the recipe exactly....it was a beautiful golden cake.... i let it cool in its pan .....10 minutes later my masterpiece fell flat to half an inch cake :( you think the flour? any advise is highly appreciated!
Michelle
December 28, 2017
I know rice flower is part of the point, but what other flour could I substitute? I have unbleached AP, cake flour, Einkorn AP, and almond meal/flour
Veronica H.
December 26, 2017
I followed the recipe exactly for Christmas dinner and it was incredibly delicious! The cake was moist and fragrant, and the filling made the cake. The only drawback was that the rice flour created small lumps (not noticeable upon consumption), but perhaps I was not gentle enough with incorporating it into the batter. If you are able, make your own candied orange peel (it's very easy). It tastes much better than store-bought.
milkjam
December 26, 2017
Made this for Christmas. Very easy and delicious. I had to sub orange marmalade for candied orange peel and used it in the filling only. Made creme fraiche with whipping cream and Greek yogurt that was put into a jar on the counter over night.
Dawn T.
December 15, 2017
Where does the candied orange peel come in? I didn't see it in the recipe. Also, it says to wrap it and chill it for a day. Wrap it in saran? Thanks!
Suzy Q.
December 9, 2017
I did not see the original recipe before it was updated? Since many have asked about the ricotta or farmers cheese I just thought I'd get clarification as to whether it is added or not? Thank you
Allie
December 9, 2017
https://www.thekitchn.com/recipe-diy-crme-frache-47334
I have not made the cake...(will soon!) but I have made this Creme Fraiche and it works quite well!
I have not made the cake...(will soon!) but I have made this Creme Fraiche and it works quite well!
Anna B.
December 8, 2017
for the cake - could I split the batter to two pans rather than making a bigger one and cutting? For the filling, could I sub sour cream or greek yogurt for creme fraiche?
pat
December 8, 2017
same comment as Rebecca (below) please update the recipe- it sound good , otherwise!
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