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If you’ve ever baked an olive oil cake and liked the results, you might want to explore other baking recipes where olive oil can be used, but is the swap a straightforward one? Maybe you want to use olive oil in place of butter in a favorite recipe for health reasons, or maybe you’re in a pinch and olive oil is all you have on hand.
Bread, Muffins, Rolls, Cakes, Cupcakes– A 1:1 substitution usually works well (1 cup oil for every 1 cup butter). But you can reduce the oil by up to 3 tablespoons per cup if you want to keep the fat level the same in your recipe. If you do this, you can optionally increase the liquid by 1 to 3 tablespoons per cup.
If a cake is baked with fragrant flavors or stacked with carrots and nuts, the flavor distinction that originates from oil or butter is insignificant. So, it is essential to know the impact that oil and butter have on bake results.
This Cornmeal Orange Cake was made with olive oil. If you’re using oil and sugar you can beat this until the cows come home and it will not be pale light and fluffy. It will always look like wet sugar.
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