Pisciotta (Olive Oil Cake)
Baking a cake with olive oil? I know, this sounds strange at first to anyone used to baking with traditional fats (think butter). But, using olive oil produces a very light tasting cake resembling a sponge cake. The absence of butter allows the other flavors to shine, making this cake a truly delicious and fresh-tasting revelation.
Any fat acts as a shortening in baking, because it ‘shortens’ gluten strands and tenderizes the product. Most professional bakers use shortenings made from vegetable oils. These ‘baking fats’ are made solid during the manufacturing process and the fats become hydrogenated…and they’re not very
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