Cookware with code JOY: <a href=" is the recipe for Dessi's gluten free Italian lemon olive oil cake:Dry Ingredients:1 3/4 ...

Stir in olive oil, milk, and lemon juice and zest. Coat the bottom of a 9-to-10-inch round cake pan with olive oil and a light dusting of flour. Pour batter in slowly and let settle 2 minutes.

We're making dinner and dessert as a top chef shares her specialities and makes two impressive Italian classics.

When you want to quickly add an extra kick of flavor to your dish, an infused olive oil can do the trick, and it's easy to ...

or even the grated zest of 1 lemon and 1 orange. The stronger the flavor of your olive oil, the more it will shine through in this recipe. Recipe courtesy of One Girl Cookies by Dawn Casale and ...

It does not need to be refrigerated and is actually better the day after it's baked—so it’s a perfect cake to prepare ahead ...

She joined us to make a butter-free cake, and her favorite salad. Click here for a printer-friendly version of the recipes below ... Santo 1 cup extra virgin olive oil (EVO) 1 ⅔ cups all ...

Lemon and thyme are a wonderful combination especially when you use Olivio’s Lemon Infused Olive ... oil which makes it a great cake for those who “don’t like sweet cakes”. Recipe created ...

Add the natural yoghurt and lemon ... extra virgin olive oil all at once and reduce speed to low. Gradually fold the flour mixture into the mousse gently but thoroughly. Pour the cake mixture ...

Grease a 23cm/9in springform cake tin with a little oil and line the ... with the bicarbonate of soda and a pinch of salt. Put the sugar, olive oil and eggs into the bowl of a freestanding mixer ...

Coat a medium sized cake tin (24cm) or else a large loaf ... In a large jug whisk together the olive oil with the lemon juice, orange juice and milk as best you can. Slowly pour this into the ...