Saturday, June 23, 2007

Important baking lesson

Never use extra virgin olive oil in a cake!

And if you are wondering why I even tried. Well, last evening after the cleaning spree, I wanted to bake a cake as a surprise for B. As I was racing against time and got the ingredients together I realised there was no butter or vegetable oil. That left me with two choices, go out buy some butter/oil and not manage to get the cake ready in time or choose between the oil I had at home - Dabur mustard oil (which btw, according to the label here is 'for external use only and not fit for human consumption'!) and Tesco extra virgin olive oil. I figured that the smell of Olive oil would be easier to mask. Well might have been easier than mustard oil, but it definitely was not easy. I poured in half the bottle of vanilla extract ..and there's still quite a distinct smell of oil. The other problem is that being quite a heavy oil, the cake has become pretty dumpy.

Well. lesson learnt, next time it'll be quality over speed.


Grafxgurl said...


DUMPY!! thats hilarious!!

Ed sees me putting olive oil on my face and it completely perplexes him.

Mr. J said...

Why do they call it 'extra' virgin olive oil..???

Pea said...

Grafxgurl: But olive oil is really good for the skin..maybe Ed should try it sometime.

Mr. J: From wiki - Extra-virgin olive oil (sometimes called EVOO) comes from the first pressing of the olives, contains no more than 0.8% acidity, and is judged to have a superior taste. There can be no refined oil in extra-virgin olive oil.