WHICH AROMATIC OLIVE OILS FOR LIGHT CAKES?

A golden rule to always keep in mind: butter contains approximately 16 to 18% water, while oil is 100% fat. This is why 100g of butter should not be replaced by 100g of oil in a recipe, otherwise the cake will be too greasy. If you are replacing butter with oil in a recipe, remember to adjust the quantities accordingly. Now, follow this guide to find out which vegetable oil to use to make delicious, light cakes.

Replacing butter with olive oil

Olive oil is an ideal butter substitute for many cakes, making them lighter and more digestible. Choose extra virgin olive oil, which will perfectly withstand cooking. Unlike other vegetable oils that are denatured by heat, olive oil holds up well even at high temperatures, with a smoke point of 210°C for extra virgin oil. Use a whisk to properly mix the olive oil into your batter, and remember to oil the pan so that the cake can be unmolded without difficulty. Among the most delicious recipes: olive oil madeleines, flavored with a little lemon or orange blossom, as well as olive oil quatre-quarts. Save precious time and aroma with flavored oils, rich in unique flavors. Discover, among our favorite flavored oils, verbena and chili (perfect for a chocolate cake), lavender and tonka bean (for a clafoutis) and vanilla-combava (a treat in a cake) which will constantly renew your creativity.

Refined or unrefined oil?

When it comes to choosing an oil suitable for pastry making, the question of oil refining arises. An oil extracted by pressing is a virgin oil. This mechanical method preserves vitamins, nutrients, and also the delicate flavors of the oils. A refined oil is an oil extracted hot using solvents: this results in an oil that is stable over time and easy to store. The hot and solvent extraction technique allows more oil to be recovered from the raw material used (which is useful when pressing small seeds, such as grape seeds), and offers a better yield than cold pressing virgin oil. Virgin oils, especially olive oil, guarantee levels of vitamin E, omega 3 and 6, as well as flavor.

Our selection of aromatic oils for light and flavorful cakes

Now that you know everything (or almost) about oil in baking, in addition to olive oil, you can vary the pleasures by using many other oils. There are two main families of oils: those with a neutral taste, and those with a more pronounced flavor. Grapeseed oil and sunflower oil are neutral. These are safe bets, easy to use in all cakes.

Virgin rapeseed oil is not recommended here, as it does not withstand cooking.

Coconut oil, whose saturated fatty acid content explains its texture (solid when cool, liquid when warm), is a delicious ally for cakes, with a distinct taste that goes well with chocolate. Remember to melt the coconut oil over low heat before mixing it into your batter.

Finally, walnut and hazelnut oil can be mixed in equal parts with neutral oils (grapeseed, sunflower) to add a slight nutty taste to your cake. For example, a yogurt, chocolate and walnut cake will have its flavor enhanced by the use of walnut oil. Good to know: the walnuts and hazelnuts used to make À l'Olivier oils are lightly roasted before being ground, which gives their oil an even more gourmet aroma, which your pastries will also benefit from.