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
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
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.
Iron Chef Shellie sampled Chapman Hill Olive Oil thanks to Chapman Hill and Media Moguls.