I just tried it in this recipe, and it was kind of a turn off.. I thik ill use regular vegetable oil instead, much lest distracting:

http://catiescakesandcookies.blogspot.com/2010/01/recipe-of-week-hazelnut-de-light.html

I must say i really like the frangelico in it.

Anyways, opinions on using olive oil in your cake? Do you have a recipe where it works for you?

i think ill only use it in savory baking recipes

EVOO is first pressing, so the color and flavor are very strong. If you want to try using olive oil, go with a light olive oil, which comes from a later pressing, and has less flavor and color.

Theresa

I have a recipe specifically called "olive oil cake" (pissota con l'oio), Italian. It's supposed to be the signature dessert at some local restaurant in the Valpolicella region, and it's made with local extra-virgin olive oil and flavored with a house liqueur (*sigh* a secret ingredient, restaurant didn't want to tell).

The recipe in the magazine was flavored with Grand Marnier and lemon zest. It has 3/4 cup of EVOO. I love it.

Is the recipe for personal consumption or something you were thinking of offering as a flavor? The reason I ask is, if it is just for you, change it up and, add veg oil but, if offering as a flavor, I would have it taste tested by others to get some more opinions. I know that there are some flavors that I offer that I personally don't like and, wouldn't make for myself but, are loved by many.

Generally, when I test a new flavor, I do up about 3 dozen and, disperse them to friends and family (a good assortment) and, have them give me feedback since I don't want to limit myself by only offering things that I like.

Would you be able to use the olive as a "health benefit" selling point of "no saturated fat" or something?
If not, have you tried the recipe with vegetable yet? Compared to the olive and nutella which is better? I'd probably go with that!