Recipe by Filippo Berio Olive Oil
"This rich pound cake, moist and lightly scented with orange and vanilla, can be served on its own or with fresh fruit or toppings."
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2 1/4 cups
1 1/4 teaspoons
Filippo Berio® Extra Light Olive Oil, plus some for oiling pan
1 1/2 cups
Followed the directions as stated. It took approximately 20 minutes longer to bake than indicated. Possibly needs baked at 350 instead of 325. Additionally, the olive oil made the cake taste just a little off. Just wasn't my, or my family's, cup of tea. Sorry.
This was a hit. I made it for a picnic dinner at a concert in the park. Everyone asked for the recipe. I did substitute 1 teaspoon finely chopped orange zest for the orange juice and added a third teaspoon of vanilla. I sprinkled walnut pieces around the edges and baked it in an 8" round pan. It makes a dense flavorful cake.
I thought this was great! I made it today, but instead of juice I used Rum. Wow this is really great! Timing was perfect, directions were also perfect. I took a tiny bite, but now it is time to Dig In!
Really good! Crisp outside, moist inside. I used rice milk and baked at 375 instead of 350 for 75 minutes. Next time would add a little orange zest to get more of the orange flavor in there. Also might make two smaller loaves insread of one big loaf. This recipe definitely makes enough batter for two loaves.
* Percent Daily Values are based on a 2,000 calorie diet.
Filippo Berio Olive Oil Pound Cake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 48
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