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.

3 comments:

Grafxgurl said...

HAHAHAHAHAHAHAHAHAHHAAAAAAAAAAAAAA!!!


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.