Desserts and baking can use more than just the usual butter. Check out these sweet olive oil desserts chefs around the country are putting on their menus.
Seasonal Olive Oil Cake at The Mockingbird in Nashville, TN
Executive Chef Brian Riggenbach’s secret ingredient for moist, delicious cakes? Olive oil! A favorite at the global diner, Brian’s Olive Oil Cake features seasonal toppings like peaches and house-made granola.
Pistachio Olive Oil Cake at North Italia
Arriving to the menu just in time for summer, this Pistachio Olive Oil Cake at North Italia features a soft olive oil cake with mascarpone cream, strawberry jam, saba and mint. Bright and bursting with flavors, this limited-time dessert is not to be missed. 
The Oliva at Jaleo by José Andrés in Las Vegas, NV
Perfect for a hot summer’s day in Las Vegas, the Oliva is easily one of the most popular desserts on the menu at Jaleo by José Andrés and features cool and creamy olive oil ice cream.
Skillet Olive Oil Cake at Little Dom’s in Los Angeles, CA
According to beloved pastry chef Ann Kirk, “Summer fruits pair so well with olive oil cake that it doesn’t need a topping; the moist, rich flavor of olive oil in the cake is all you need!” Don’t believe her? Just check out the Skillet Olive Oil Cake at Little Dom’s—it’s amazing!
Skillet Olive Oil Cake
- Total Time: 40 minutes
- Yield: Makes 3
- Diet: Omnivore
Description
A simple olive oil cake, baked in individual skillets for a rustic touch. Perfect for brunch or a light dessert.
Ingredients
- 2 cups (473 ml) all-purpose flour
- 2 cups (473 ml) sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 3 each eggs
- 1 1/4 cups (296 ml) milk
- 1 1/2 cups (355 ml) extra virgin olive oil cake plus extra for pans
- 3 each lemons or oranges (zested)
Instructions
- Combine all dry ingredients in a large bowl and make a well in the middle.
- In a separate bowl, combine all wet ingredients.
- Pour wet ingredients into dry and whisk, starting in the center and moving outwards until batter is smooth.
- Pour into oiled skillets and cook on grill or bake at 350°F (177°C) until cakes spring back in the middle, about 30 minutes.
Notes
- For best results, use a good quality extra virgin olive oil with a fruity flavor.
- To prevent sticking, generously grease the skillets with olive oil before pouring in the batter.
- These cakes can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 50
- Sodium: 150
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 50
- Fiber: 2
- Protein: 4
- Cholesterol: 100
Strawberry Shortcake at City Winery Nashville in Nashville, TN
This is strawberry shortcake with a twist. The Olive Oil Shortcake at City Winery Nashville offers guests a sweet and fruity finish to an amazing meal and is served with roasted strawberry rhubarb compote, whipped cream and powdered sugar.
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Frequently Asked Questions
What type of olive oil should I use for the Olive Oil Cake?
For the Olive Oil Cake, it’s best to use a high-quality extra virgin olive oil, as it will enhance the flavor and moisture of the cake.
Can I substitute other nuts for the pistachios in the Pistachio Olive Oil Cake?
Yes, you can substitute other nuts such as almonds or walnuts, but keep in mind that the flavor and texture may vary slightly.
What is saba and how is it used in the Pistachio Olive Oil Cake?
Saba is a sweet, syrupy reduction made from grape must, and it is drizzled over the Pistachio Olive Oil Cake to add a rich, fruity flavor that complements the other ingredients.
That looks phantastic. Could you let us know, what size the pan is?