Nancy Silverton's olive oil cake from World's Best Cakes / World Class Cakes: 250 Great Cakes from Raspberry Genoise to Chocolate Kugelhopf (page 110) by Roger Pizey

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sharifah on October 28, 2017

    I had misgivings about this recipe, and this book in general, as the reviews I've seen so far have not been great. I suspected adding raw orange rind into the cake mix would end up being chewy - I was right. I wasn't sure what size eggs they should be, I used large eggs as that was all I had - cake was trying to come out of the tin! So use medium eggs next time. I drained the rum-soaked raisins, as the recipe didn't state what to do. And the decoration garnish had too much sugar and pine nuts - half the amount should suffice. I used the same Nordicware Heritage bundt tin as in the book...and to achieve the same look, the garnish needs to be at the bottom of the tin and not the sides. As you can see from my photo, my rosemary garnish got covered by too much sugar! Oh, and it took twice as long in the oven! All that aside, despite the chewy orange rind, the flavour is intriguing & delicious. The EVOO definitely gives it a different smell and taste.

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