Whatever your reason for baking, there’s no denying it’s a unique way of cooking. Don’t be scared to give it a try, it’s not as hard as you think – all you have to do is follow the recipe!
Getting the ingredients right, in the correct proportions, as per the recipe will see a delicious result. The thing about baking is, its not hard, you just cannot improvise like in other forms of cooking, you must measure and follow the recipe exactly.
If you fancy yourself as a bit of a baker then try your hand at the following three recipes.
Each one is made with different Olivado baking oils, bringing new and flavoursome delights to time-honoured recipes.
Perfect Banana Loaf
Banana bread is perfect for beginners and experienced bakers alike. It’s simple to make, yet you will get noticeably better at it each time you make it.
Banana bread didn’t appear on the radar until the 1930’s, with some believing that it was a side-effect of the Great Depression, as people didn’t want to throw away overripe bananas.
The key to a good banana bread is to use well-ripened bananas, resulting in a moist and sweet loaf.
- 1 3/4 cups self-raising flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 2 eggs
- 1/4 cup milk
- 1/3 cup Extra Virgin Sweet Almond Oil
- 1 cup (or more!) mashed bananas
Start by sifting the flour, baking soda and salt into a bowl, then mix in the sugar. In another bowl beat the eggs before stirring in the milk, sweet almond oil and banana.
Mix everything quickly into dry ingredients, stirring until ingredients are just combined, then spoon into a greased and lined 22cm loaf tin.
Bake at 180°C / 355°F for 45 to 50 minutes. Leave in tin for 10 minutes before turning out onto a wire rack.
As an alternative, double the recipe exactly and this makes the perfect banana cake as well. Bake in a cake ring and ice with chocolate icing.
Tip: Add some more sustaining power to this very tasty banana loaf. Replace part or all of the flour with 50/50 mix of fine ground rolled oats and almond flour.
Apple and Yoghurt Muffins
Who doesn’t love a good home-baked muffin with a nice cup of coffee?
These bad boys will blow your taste buds away with hints of ginger, nutmeg, cinnamon, and coconut too! And they’re not only delicious, but healthy – perfect as a quick after-school snack for kids.
And when it comes to baking oils, it’s hard to beat the flavour of coconut!
- 3 red or green apples
- 2 cups self-raising flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 2 eggs, lightly beaten
- 2/3 cup + 1/3 cup firmly packed dark brown sugar
- 1 cup Coconut Yogurt
- 100ml /3.3fl.oz Extra Virgin Coconut oil, melted
Coarsely grate 2 of the apples; reserve. Chop remaining apple into small chunks; reserve for topping.
Sift flour and baking powder into large bowl and stir in the cinnamon, ginger and nutmeg. In a separate jug, combine eggs, sugar, yogurt, grated apple and coconut oil. Stir into flour mixture until just combined; do not over mix.
Spoon mixture into 12 x 2/3 cup capacity lined or greased muffin pans. Combine extra brown sugar and reserved chopped apples and spoon topping evenly over muffin mixture. Bake at 180ºC / 355ºF for 20-25 minutes or until golden on top and cooked through when tested with a skewer. Stand for 5 minutes before carefully transferring to cooling racks. Serve warm or cool.
Rosemary Macadamia Oil Cake
Macadamia is one of the best baking oils, boasting a smooth, buttery flavour and a high smoking point – it’s no wonder macadamia nuts are some of the most sought-after in the world!
They also come with a plethora of health benefits, including boost hair and skin health, aiding digestion, and are packed with antioxidants.
This stunning Rosemary, Lemon, Honey & Macadamia Oil Cake will delight everyone in the family, and with a massive 10 servings, there’s plenty for seconds!
For the Cake
- 4 large eggs
- ½ cup organic golden sugar
- 2 lemons – 1 zested, 2 juiced
- 1 tsp vanilla extract
- 2 sprigs rosemary – finely chopped
- ½ cup Extra Virgin macadamia nut oil
- 1 cup ground almonds
- ½ cup plain flour
- 1 tsp baking powder
- ½ tsp baking soda
For the glaze
- 1 lemon, juiced
- 3 Tbsp honey
- 2 Tbsp rum
- Rosemary sprigs to garnish
- Vanilla Bean Ice cream
We baked the cake in a springform pan.
Preheat oven to 180°C / 355°F. Grease and line an 8-inch cake tin with baking paper.
Whisk eggs, sugar, lemon zest and juice, rosemary, and vanilla together until light and fluffy.
Add macadamia oil and whisk until incorporated.
Fold through sifted flour, ground almonds, baking powder, and baking soda until just combined. Be very careful not to over mix.
Pour cake mixture into the prepared cake tin and bake for 40-50 minutes or until a skewer inserted into the centre of the cake comes out clean.
While the cake is baking make the honey glaze. In a saucepan over medium heat bring the honey, rum and lemon juice to a gentle simmer. Give it a stir and take off the heat.
Drizzle the glaze over the top of the cake while it’s hot. Remove from the tin once cool and dot with some rosemary sprigs.
Serve warm with vanilla ice cream.
Take your baking to the next level with our baking oils
As any budding baker can tell you, it’s a scientific fact that baking makes you happier.
It’s not only a very calming activity, but one that results in delicious, rewarding treats that everyone can enjoy and appreciate.
It’s also a remarkably versatile craft, with just the slightest changes in ingredients offering widely different results.
Imagine light, fluffy muffins, mouth-watering to taste, and hot from the oven! Now imagine adding in some of our incredible lemon zest oil, or our pioneering liquid coconut oil, or our flagship avocado oil.
Suddenly those mouth-watering muffins seem extraordinary!
It’s these small changes in ingredients that make the difference and bring your baking to another level.
Why not try for yourself?
And as always, if you have any questions about us or our products, please don’t hesitate to contact us.