This simple lemon loaf cake is exceptionally moist, tender, and flavorful thanks to olive oil, lemon oil, and a generous ...

Lemon olive oil breaks the mold of sweet, buttery cakes and charts its own path. With a more vegetal flavor that blends well with zesty lemon, this dessert is perfect after a Mediterranean-style ...

Nothing creates magic in the kitchen quite like baking a cake. The simple act of mixing flour, sugar, and butter transforms ordinary ingredients into something extraordinary. Each time you open the ...

Baking time will vary depending on how much olive oil is in the batter. Start checking at 50 minutes and continue every 5-10 minutes, until the cake’s center springs back when you press it with ...

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

The cake is so intensely appley and so moist – because of the olive oil – that it needs to be ... and toss through the juice and zest of 1 lemon. Leave to one side. Once they have cooled ...

Ingredients: 4 large eggs 1 cup extra-virgin olive oil 1 cup sugar 4-5 large apples ... Place parchment round at the bottom of a greased 10-inch round cake pan. Crack four eggs into a medium ...

Although the best olive ... to the lemon flavoured option – there are five others in the range, each with a different colour and flavour, including basil and chilli. The oil is made on the ...

This recipe recreates the light ... If desired, serve with extra-virgin olive oil for dipping. For convenience, the dough can be prepared and transferred to the baking pan a day in advance.

The cake is so intensely appley and so moist – because of the olive oil – that it needs to be ... 1cm cubes juice and finely grated zest of 1 lemon butter, for greasing 100g blanched hazelnuts ...