Olive oil and baking might seem like an unusual combination, but it’s a well-kept secret in Mediterranean cuisine. Far from the idea that only butter or neutral oils belong in desserts, extra virgin olive oil can transform your sweet recipes, providing a soft texture and a unique hint of flavor.
Substituting butter with olive oil in your desserts not only makes them healthier by reducing the saturated fat content but also adds a fascinating complexity of flavor. For a lemon cake, an oil with citrus notes can intensify the flavor. For a chocolate cake, a more bitter oil can balance the sweetness.
Here are some tips for successful baking with olive oil:
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Choose the Right Oil: Opt for oils with a mild or medium fruitiness so the flavor doesn’t overpower the dessert.
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Adjust Quantities: Since olive oil is a pure liquid, use approximately 80% of the recommended amount of butter.
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Try Recipes: Start with cakes, muffins, or cookies, where the oil integrates perfectly and provides extra moisture.
At Torres y Ribelles, we encourage you to experiment. Discover how your favorite desserts can be even better and healthier.
