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The Secret Ingredient for Tender Cakes

Olive oil in the batter is the secret to a moist, tender cake with lots of character

Fine Cooking Issue 43
Photo: Scott Phillips
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Olive oil in the batter is the secret to a moist, tender cake with lots of character

You must be thinking, don’t these cakes taste like olive oil?

All three of these cakes have a lot going on flavorwise. The Carrot Cake with Orange Cream Cheese Frosting and the Dark Chocolate Cake are the two powerhouses, especially the chocolate cake, which is one delicious, meaty layer of super-chocolate cakehood. The most delicate of the bunch is the Plum & Blueberry Upside-Down Cake. It’s made with cake flour instead of all-purpose flour, which makes the cake magnificently tender.


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