Baking with Chapman Hill Olive Oil
Ever have an off week when cooking? Every now and then I will have a week where nothing goes to plan…. last week was one of those weeks.
I burnt a cake, whilst keeping it undercooked in the middle (fixed by putting al foil on the top and not eating the burnt bits), and overfilling mini loaf tins to make it look like something you wouldn’t find in the kitchen. Highly embarrasing!
I received some sample of Chapman Hill olive oil at a recent event and knew immediately I wanted to bake with them. The best part about cooking with olive oil is you don’t have to wait for butter to soften.
I’ve complained about how temperamental my oven is before, but it’s never gone and burnt something whilst not cooking it properly. In fact, my oven usually requires 15 mins more at least in the oven than recipes say… but on this occasion, it decided it wanted to mix things up and frustrate me. *Sigh*. However, the hazelnut and orange olive oil cake itself (minus the burnt bits) was actually rather delicious, moist and full of great flavours.
The chocolate olive oil cake was super moist, not oily, and had a great chocolately flavour. The olive oil brings a certain fruityness to the cake you don’t get with butter.
So why choose Chapman Hill over other extra virgin olive oils?
Sarah, Ross and the team grow three types of olives; Frantoio, Leccino & New Norcia, and pick and press each variety separately providing you with the rare opportunity to experience the distinctive properties of the three magnificent individual olive varieties we grow. Located at Glenaroua on the Northern slopes of the Great Dividing Range in Central Victoria; it is an optimal place to grow and produce some amazing olives.
Moist Chocolate Cake
Wenya
1 ¾ cups self raising flour
¾ cup cocoa
2 cups sugar
2 eggs, beaten
1 cup milk
½ cup olive oil
few drops vanilla essence
1 cup boiling water
1. Pre heat oven at 180 degrees C Oil one large or two medium baking tins.
2. Sieve flour and cocoa into a bowl and stir in sugar. Add eggs, milk and oil. Mix well together with electric mixer.
3. Add vanilla and boiling water and beat for 3 minutes.
4. Pour into oiled tin(s) three quarters down from rim. Bake for about 45 mins. Test with skewer and cook a little longer if necessary.
Hazelnut & Orange Olive Oil Cake
Sarah Hobbs
3 eggs
1 cup (215g) caster sugar
3/4 cup (185ml) extra virgin olive oil
1/4 cup (60ml) Frangelico or orange-flavoured liqueur
1 cup (150g) plain flour
1/2 cup (55g) hazelnut meal
2 tsp baking powder
1 tbs finely grated orange rind
1/2 cup (75g) toasted hazelnuts, coarsely chopped
Double cream, to serve
1. Preheat oven to 180°C. Grease and line the base of a round 20cm (base measurement) springform pan with baking paper.
2. Use an electric mixer to whisk the eggs and sugar in a bowl until thick and pale. Add the oil and liqueur and whisk until just incorporated. Add fl our, hazelnut meal, baking powder and rind and use a metal spoon to gently fold until just combined. Pour mixture into the prepared pan. Sprinkle the hazelnuts evenly over the top. Bake for 45 minutes or until a skewer inserted in the centre comes out clean.
3. Remove from oven and set aside to cool in the pan. Serve with cream, if desired.
Serves 12.
Iron Chef Shellie sampled Chapman Hill Olive Oil thanks to Chapman Hill and Media Moguls.
piggyeatalot
Wow Iron Chef Shellie!
They look really really good! I really want to try both of your recipes now- it looks so easy to make!
True that on Twitter I witness your *ahem* mini loaf tin disaster but the end results looked AWESOME!
Adrian (What the Heck is Filipino Food)
errr, did someone say Frangelico?! And cake? I’m sold.
leaf (the indolent cook)
Looks like you salvaged the cake well! I like baking with olive oil, and the hazelnut orange recipe sounds really enticing.
Kristy @ Southern In-Law
You managed to make these look gorgeous, even if you had a bit of an off week!
Daisy@Nevertoosweet
It’s okay Shellie 🙂 We all have off days in the kitchen and ovens are soooo temperamental and both cakes still look amazing and I bet taste even better ~ Its okay if you could finish it! I’ll come around and pick up hahaha 😛
I really like the moist chocolate cake! Think i’m gonna try this recipe VERY VERY SOON 😀
Maureen | Orgasmic Chef
It must be going around. I was quite flu-ey last week and it seemed that every time I ventured into the kitchen I screwed something up. I finally gave up and sent the husband out for food that was decent enough to eat. 🙂 He said, “Seriously?? you want take away??”
I think your cake looks pretty good!
Agnes
Looks good, despite the temperamental oven. One day you’ll have an awesome oven – I just know it!
msihua
NOMS! I wish I knew how to bake properly!
Kelly
Sometimes I’m so absent-minded I’d forget to turn the oven from grill mode to bake and end up burning whatever I was cooking at the time. It happens I guess. But your cakes still look fabulous! Hazelnut and Orange actually brings back a distant memory and I think I might just have to give this a go!
Gourmet Getaways
Oh how frustrating!! I have those days in the kitchen too 🙁 I live the recipes you have chosen for the Chapman Hill Olive Oil, I will definitely have to give the Hazelnut & Orange cake with olive oil a try as Mr Gg love citrus cakes 🙂
Heidi - Apples Under My Bed
Goodness, this looks divine. Both do, but particularly the hazelnut one. Stunning.
Heidi xo
Marta@What should I eat for breakfast today
I am not sure if I can get it in Berlin. I like to experiment with new products. And I like the way you saved your cake 🙂
Jenny @ Ichigo Shortcake
Yes, I definitely have off weeks from cooking…in fact, I have it all the time…I’m not a terribly good cook afterall. 😛 Love both of those recipes but that chocolate one is singing out to me. Really want to try the olive oil too.