Cookaholics Bulletin Board

If you can believe it, I've never tried an olive oil cake before. Can someone please tell me how much of the olive oil flavor comes through? It seems to me like it would get lost with all the other ingredients so using regular vegetable oil wouldn't make huge difference.

But I've been wrong before (once, anyway )

Thanks!

Actually, there is a subtle but distinctive flavor that comes through -- one of those, "if you know it's an olive oil cake you can pick sense the flavor, otherwise, you just know something's there." I think both the olive oil cakes I've made would be missing a flavor element without it -- especially since there's no frosting all the flavor needs to be in the cake.

Thanks. I will have to try it for myself.

Looks great. Just the kind of cake we like - no overly sweet frosting.
Fitzie

Lindsay,

That's a very nice looking bundt! Kris's turned out well too. This may become a favorite recipe just because it's so easy-release.

Lovely Lindsay. A picture.

I guess orange olive oil cakes are popular this week: http://smittenkitchen.com/2011/02/blood ... #more-7157