Disclaimer: Miss Sweet was gifted with 3 bottles of Bertolli Olive Oil. There was no request or expectation from Bertolli for a blog post in return.
A few weeks ago when I had just returned from Italy, the home of olive oil, I received a lovely little gift of Bertolli of olive oil. Don’t you just love little surprises in the mail? Shortly after, I left my regular Day Job started freelancing and basically turned my life upside down. The bottles remained in my box of “things from my old desk” that I’d been avoiding unpacking and I stupidly forgot about these olive oil goodies. What an amazing surprise when I finally got around to doing something about that box… 2 months later *ahem*.
I use olive oil a lot in my cooking, but never really in my baking. It’s not often called for in recipes but olive oil can add a beautiful flavour to simple cake and biscuit recipes.
Bertolli’s range includes Classic (perfect for everyday cooking), Fruity Touch (great for salad dressings and dips) and Light in Taste (just right for baking and frying).
It’s got a really nice light taste, not too heavy and “olivey” like you would expect from a typical olive oil. It means you’ll get a hint of olive oil but not an overpowering taste.
I used Bertolli’s Light in Taste olive oil to make a Lemon and Blueberry Olive Oil Cake.
This recipe was adapted from My Imperfect Kitchen’s recipe. I changed some of the ingredients and cooking time.
- 1 and ¾ cup plain flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup caster sugar
- 175g vanilla yoghurt
- 3 eggs
- ½ teaspoon vanilla bean paste
- zest of 1 lemon
- ½ cup Bertolli Light in Taste olive oil
- 1 tablespoon flour
- 1 and ½ cups frozen blueberry
- Preheat oven to 170 degrees celcius fan forced. Grease and line a loaf tin with baking paper.
- In a bowl, sift plain flour, baking powder, salt and caster sugar.
- In a second bowl, whisk together yoghurt, eggs, vanilla bean, lemon zest, and olive oil until combined.
- Add dry ingredients to the yoghurt and olive oil mix. Stir gently with a metal spoon until just combined. Be careful not to overmix.
- Dust the frozen blueberries with the tablespoon of flour to cover, then gently mix through the batter.
- Pour batter into prepared tin and with a spoon spread the top so it’s even.
- Bake in the oven for 55-65 minutes. Test the cake is ready by testing with a skewer. Cool the cake in the tin and then cool completely on a wire rack.
- Store in an airtight container for up to 3 days.
Dusting the blueberries in flour will help them not to bleed juice through the loaf cake.
Frozen berries also tend not to bleed as much, just don’t let them defrost on your bench.
I find that smaller blueberries don’t sink to the bottom of the cake.
If the top of the cake is browning too much during baking, cover with foil for the last 15-20mins.
Ovens can be temperamental beasts, so the best way to test if a cake is cooked is to lightly press on the top – it should spring back – and poke with a skewer – it should come out clean. I find yoghurt cakes can take a bit longer to cook than normal so after the stated cooking time, it it’s still looking too wet, pop it back in the oven for a bit longer.
Disclaimer: Miss Sweet was gifted with 3 bottles of Bertolli Olive Oil. Bertolli did not request a blog post in return.