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Orange Olive Oil Cake

Tomato Gorgonzola Linguine

Orange Olive Oil Cake 

Orange Olive Oil Cake was inpsired by a kitchen experiment at the home of  local, Ottawa food photographer Suliman Chadirji. He works quite often with the chefs at Food Marketing Creative, creating stunning food images for clients.

Then, he goes home and imagines recreating everything he tastes at the shoots!

When our jovial owner Peter gave Suliman some Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend flour to bake with, he let the experiment begin!

Orange Olive Oil Cake

Orange Olive Oil Cake

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Equipment

  • 9 inch cake pan
  • stainless steel bowls
  • electric stand mixer
  • OR electric hand held mixer
  • baking rack
  • 10 inch cake plate

Ingredients
  

  • 1¼ cup Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs large
  • 3/4 cup sugar
  • 1/3 cup olive oil extra virgin
  • 1 teaspoon pure vanilla extract
  • 3 tablespoon orange juice  freshly squeezed
  • 1 tablespoon orange zest, chopped fine chopped fine
  • 1 orange sliced into thin rounds, then cut in half

Instructions
 

  •  Preheat the oven to 350 F.
  •  In a bowl, whisk together the flour, baking powder, baking soda and salt.
  •  In a bowl of an electric mixer, fitted with a whisk attachment, add the eggs and the sugar.
  • Whisk again, until the mix turns a light yellow.
  • Drizzle in the olive oil.
  • Add the vanilla, orange juice and zest.
  •  Turn to medium speed and mix until combined.
  • Replace the whisk attachment with a paddle.  
  • Add half of the flour and beat until just combined.  
  • Pour into a prepared 9-inch cake pan.
  • Bake for 30-35 minutes, until a toothpick inserted into the centre comes out clean.
  • Set on a baking rack. Let the cake cool slightly.
  • Unmold the cake and place on a cake plate.
     
  • Decorate with fresh orange slices.
Tried this recipe?Let us know how it was!

Tips and Tricks

Which kind of olive oil should I use when I bake Orange Olive Oil Cake?

The olive oil you choose for this cake is very important. It affects the taste of the entire cake. Look for one that is mild. And put it to the test!

Take a wine glass and add a small amount of mild olive oil. Swirl it around. Then inhale the aroma. Next give it a taste.

At Enjoy Peetz our preference is Olivo Real Late Harvest Picual Extra Virgin Olive Oil. This Spanish olive oil has won top awards in Italy. Owner and friend Isidro, lives in Ottawa and imports the oil directly from his family’s estate in south Spain. The family has been growing olive trees for decades! Buy it through Isidro at Pepe’s Market.

Orange Olive Oil Cake

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Raspberry Chocolate Cake Dairy Free

Raspberry Chocolate Cake Dairy Free

Raspberry Chocolate Cake Dairy Free

Raspberry Chocolate Cake Dairy Free is not only dairy free, but wheat free and gluten free too. Do you know what it is not free of? Great taste!

This cake is prettied-up with a frosting made with chocolate ganache. Traditionally, chocolate ganache is made with 35% cream. But, in this dairy free cake, we have replaced the cream with coconut milk. Adding a touch of pure vanilla intensifies the taste.

This deep, dark, delicious cake is a must for any chocolate lover. Bake it up and give it to your Valentine as the perfect way to celebrate Valentine’s Day. Or any day in fact!

Try the original recipe for Raspberry Chocolate Truffle Cake.

Raspberry Chocolate Cake Dairy Free

Raspberry Chocolate Cake Dairy Free

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Servings 1 8 inch Cake

Ingredients
  

  • 1 1/2 cup Peetz S.M.A.R.T Blend
  • 1 cup stevia
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 4 eggs large
  • 1/2 cup coconut oil melted
  • 1 1/2 cup coconut milk canned
  • 3/4 cup cup Dutch processed cocoa powder
  • 3/4 cup freshly brewed coffee warm

Chocolate Ganache

  • 2 cups dark chocolate chopped fine
  • 1 cup coconut milk canned and not low fat
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Preheat the oven to 350 F.
  • Grease the bottom and sides of two 8-inch cake pans.
  • Cut two pieces of parchment into 8-inch rounds.
  • Insert one in the bottom of each pan.
  • In a large bowl, whisk together the Peetz S.M.A.R.T Blend, stevia, baking powder and salt.
  • In another large bowl, whisk together the eggs.
  • Then add in the coconut oil and coconut milk to the egg mixture. Whisk well.
  • Add the cocoa powder into a medium bowl. Pour in coffee and whisk.
  • Slowly pour the liquid into the egg mixture, while whisking.
  • Sprinkle 1 cup of the dry ingredients over and stir to combine.
  • Continue to add dry ingredients, 1 cup at a time, while stirring after each addition.
  • Then, using an electric mixer, beat on high speed for two minutes.
  • Divide batter evenly between two pans and smooth the tops with a spoon.
  • Bake the cakes for 30-35 minutes, until a toothpick inserted comes out clean.
  • Place cakes on a wire rack and allow to cool for 10 minutes.
  • Once cool, unmold and set cakes back on rack.

For the Ganache

  • To make the ganache, bring the coconut milk to a boil.
  • Place chopped chocolate in a medium bowl.
  • Pour hot coconut milk over the chocolate. Let set for 2 minutes.
  • Then, whisk to combine.
  • Add vanilla and whisk again until smooth.
  • Place the ganache in the refrigerator for 1 hour.
  • Then, it is time to assemble the cakes.

To Assemble

  • Using a serrated knife, cut the domes off the top of each cake.
  • Place the first cake, cut side down, on a plate or cake wheel.
  • Heat the jam in a small pot until warm.
  • Spread the jam on the cake, keeping it an inch away from the edge.
  • Repeat the process with the second cake.
  • Once the cake layers are assembled, remove the ganache from the refrigerator.
  • Using an electric mixer, beat the ganache into a frosting.
  • Swirl the frosting over the top and sides of the cake.
  • Top with raspberries or a combination of raspberries and other berries.
Tried this recipe?Let us know how it was!

Read below for our tip on baking Raspberry Chocolate Cake Dairy Free

How do you make a cake super moist?

Fat! Yes, that is right. Fat contains moisture.

When baking with Peetz S.M.A.R.T blend, remember, you are baking with whole grains. Whole grains contain a lot of healthy fibre. This absorbs liquid, so you will need extra liquid and fat in your baking.

What kinds of fat should I use?

There are a few different fats you can add.

Egg yolks add extra moisture.  This recipe originally had just two eggs. We added two additional yolks.

Since this cake is dairy free, we eliminated milk. Then, we added coconut milk instead.

The coconut oil is our cake recipe, also creates a lighter crumb.

This cake also contains oil, which creates a lighter crumb.

Hey chocolate lovers you might also enjoy:

Raspberry Chocolate Truffle Cake

Chocolate Belgian Waffles

Raspberry Chocolate Cake Dairy Free

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Raspberry Chocolate Truffle Cake

Raspberry Chocolate Truffle Cake

Raspberry Chocolate Truffle Cake

Raspberry Chocolate Truffle Cake is wheat free and gluten free. What it is not free of is taste! A deep rich chocolate cake, that will satisfy any chocolate lover.

This cake is baked in two pans. Once cooled, this Raspberry Chocolate Truffle Cake is cut and layered with raspberry jam. Then, it is iced with dark chocolate ganache. The result is a cake that tastes just like a raspberry filled chocolate truffle!

If you are looking for a dairy free option, we have also create the Raspberry Chocolate Cake Dairy Free. It is adapted from this original recipe.

Raspberry Chocolate Truffle Cake

Raspberry Chocolate Truffle Cake

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Ingredients
  

  • 1 1/2 cup Peetz S.M.A.R.T Blend
  • 1 1/2 cup sugar
  • 1 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs large
  • 2 egg yolks large
  • 1/2 cup vegetable oil
  • 1 1/2 cup homogenized milk
  • 3/4 cup Dutch processed cocoa powder
  • 3/4 cup coffee freshly brewed, warm

Chocolate Ganache

  • 2 cups dark chocolate chopped fine
  • 1 cup 35 % cream

To Assemble

  • raspberry jam seedless
  • fresh raspberries or a mix of fresh raspberries and other berries

Instructions
 

  • Preheat the oven to 350 F.
  • Grease the bottom and sides of two 8-inch cake pans.
  • Place a round of parchment paper in each.
  • In a large bowl whisk together the Peetz S.M.A.R.T Blend, sugar, baking powder and salt.
  • In a separate large bowl, whisk together the eggs.
  • Add oil and milk. Whisk again.
  • In a medium bowl, add the coco powder.
  • Pour the coffee over the cocoa powder and whisk.
  • Next, pour the mixture over the eggs and whisk to combine.
  • Add 1 cup of dry ingredients into the wet and whisk until combined.
  • Continue to add the dry ingredients, a cup at a time and whisking afterwards.
  • Once all ingredients are combined, beat the mix together, with an electric mixer, on high speed for two minutes.
  • Divide the cake mix evenly, between the two pans.
  • Smooth down the top on each cake with a spoon or a reverse spatula.
  •  Bake the cakes for 30-35 minutes, until a toothpick inserted into the center comes out clean.
  • Let cakes cool for 10 minutes on a wire baking rack.
  • Then, unmold and place on rack until fully cooled.
  • To make the ganache, bring the cream to a boil.
  • Place chopped chocolate in a medium bowl.
  • Pour hot cream over the chocolate.
  • Let set for 2 minutes. Then, whisk to combine.
  • Place the ganache in the refrigerator for 1 hour.
  • Then, it is time to assemble the cakes.
  • Using a serrated knife, cut the domes of the top of each cake.
  • Place the first cake, cut side down, on a plate or cake wheel.
  • Heat the jam in a small pot until warm.
  • Using a small butter knife, or a small reverse spatula, spread the jam on the cake,keeping it an inch away from the edge.
  • Repeat the process with the second cake, until all four layers are stacked.
  • Remove the ganache from the refrigerator.
  • Using an electric mixer, beat the ganache until a whipped frosting forms.
  • Swirl the frosting over the top and sides of the cake.
  • Top with raspberries or a combination of raspberries and other berries.
Tried this recipe?Let us know how it was!

Read On for Our Baking Tip

How do you make a cake super moist?

The first answer is fat. Chefs often say more fat, more flavour!

Egg yolks add extra moisture. So, in addition to the two eggs in the recipe, we have added two additional yolks.

Then, there is full fat, homogenized milk added. Although, you can also add fat through coconut milk, as in our Dairy Free Chocolate Cake,

This cake also contains oil, which creates a lighter crumb.

Peetz S.M.A.R.T blend gets a hint more lighter, when cocoa powder is added.

Can you taste coffee in chocolate cake?

Coffee plus cocoa helps to bring out the richness in our chocolate.  You should not be able to taste the coffee at all, instead it will just enhance the over all flavour.

What is the best way to chop chocolate?

Any pastry chef will tell you, it is best to choose a long serrated knife. You’ll want to make sure the chocolate is chopped fine when making chocolate ganache. The chocolate needs to melt quickly and easily.

Chop chocolate on an angle, instead of straight across. This enables cutting smaller, fiver sections.

Hold the knife by the handle and apply pressure on the end with the other hand.

Chocolate lovers, we think you would also enjoy:

Chocolate Belgian Waffles

Raspberry Chocolate Truffle Cake

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Lemon Olive Oil Cake

Lemon Olive Oil Cake

Lemon Olive Oil Cake

Lemon Olive Oil Cake comes to Peetz, via Ottawa-based Pastry Chef Elina Olefirenko, and her freelance company Elina Patisserie. Elina creates delectable desserts for clients from small bakeries to restaurants and even hotels.

This cake, made with Peetz S.M.A.R.T Blend is light and fluffy. Based on olive oil cakes made in Italy, Spain and Greece, the olive oil makes it very moist.

We love the addition of lemon for a sublime citrus taste

Be sure to read the Pastry Chef tips below on how to successfully bake this cake

Olive Oil Cake

Lemon Olive Oil Cake

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Ingredients
  

  • 3/4 cup mild olive oil, plus extra for the pan             
  • 5 eggs separated
  • 3/4 cup sugar
  • 2 tablespoons lemon juice freshly squeezed
  • 3 teaspoons lemon zest chopped fine
  • 1 cup S.M.A.R.T Blend

Instructions
 

  • Preheat oven to 350 F.
  • Line the bottom of a 9-inch cake pan with parchment paper.
  • Brush the sides of the pan with a bit of olive oil.
  • In a large bowl, whip egg yolks and ½ cup of sugar.
  • Continue to whip, until pale yellow and doubled in volume.
  • In a separate bowl, whisk together, olive oil, lemon juice and zest.
  • Add whipped yolks and gently mix with rubber spatula.
  • Whip egg whites with ¼ cup of sugar to make a soft peeked meringue.
  • Fold meringue into egg yolk mixture, using a rubber spatula.
  • Sift in S.M.A.R.T Blend flour. Gently fold in using a rubber spatula. 
  • Pour batter into the cake pan. 
  • Bake at 350F for 35-40 minute, until toothpick inserted in the comes out clean. 
Tried this recipe?Let us know how it was!

How can I tell if the olive oil I have in my kitchen is mild enough to use in this cake?

Just give it a taste!

Think about olive oil as being just like a fine wine.  Pour a couple teaspoons into a wine glass. Swirl the glass in your hand.  Inhale the fragrance and then taste.

From there, you will be able to decide.

We tend to enjoy Olivo Real Olive Oil , an olive oil carried by Pepe’s Market, right here in Ottawa. Owner Isidro, imports this olive oil from southern Spain, where his family has been growing olive trees for decades. 

Olivo Real Late Harvest Picual Extra Virgin oil is cold-pressed, and bottled in the family mill. Delicate and delicious!

Now, you are ready to bake this cake. Let us know how you like it!

How can I make sure to whip my egg whites to maximum volume?

Good question! This cake does rely on the air in the egg whites to keep it fluffy.

Start with a large bowl, to ensure egg whites have room to expand.

When separating eggs, make sure there are no yolks left behind. The fat in the egg yolks will prevent whites from rising to full capacity. Ditto for beaters, bowls, and whisk attachments which need to be scrupulously clean. No bits and flecks of grease or food crumbs. That will only downplay the glorious rise of egg whites!

Also, the whites need to be at room temperature before whipping.

Once the whipping begins, eggs will become foamy and start to bubble. At this stage you can add a bit of cream of tarter. This helps to stabilize the eggs.

If you do not have cream of tartar in your cupboards, reach for salt. This will do the same trick.

After this point, add the sugar, in a long steady stream, while whipping on high speed. Once peaks form and the meringue is shiny, turn off the machine.

Voila! A light, fluffy meringue.

Lemon Olive Oil Cake

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