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  1. Levi Bareither says

    Hey Melissa, I was super excited when I saw this recipe, but since there are no comments or reviews yet, I have a couple questions. First, I notice that this recipe calls for more olive oil than many of the olive oil cake recipes I have seen, is there a reason for that? How would altering the quantity affect the texture? Second, have you had plenty of success using all purpose flour? I've noticed that other recipes call for cake flour. Hoping to make it next week. Thanks, hope to hear from you soon!

    • Melissa says

      Hi Levi. Thanks for your questions! Like many cake recipes, the quantities will vary on the liquids but I used my olive oil cake recipe that I have used for years with the only difference of adding the basil to add some flavor. I have always used all purpose flour for this cake and haven't tried the other recipes that use cake flour. This is a very moist cake that can hold up to the strength of all purpose flour 🙂 If you have a good recipe for olive oil cake that you like and it uses cake flour and less olive oil, you can use that too and just follow the step in this recipe that mixes the basil and liquids in a blender! I hope this helps!

  2. Alicia Brower says

    What if you wanted to use basil infused olive oil? Would you cut back on the fresh basil??

    • Melissa says

      Hi. It is hard to know how much to cut back since I haven't tried the olive oil. I would say if the olive oil has a very pronounced basil flavor then cut the fresh basil in half.
      I hope this helps 🙂

  3. Kirsten Wood says

    5 stars
    This cake was stunning! Absolutely delicious! I will absolutely be making it again!

    • Melissa says

      Hi Kirsten.
      I am so glad to hear that! It is a favorite around here too 🙂

  4. chrissy says

    5 stars
    made this cake into cupcakes with whipped strawberry frosting. delicious!! beautiful texture and moist and so SIMPLE!! looking to make it dairy free for a friend who loved!!! any suggestions?

    • Keeping It Simple says

      Hi. I'm so glad to hear you liked it 🙂
      I haven't tried making a dairy free version but I would think any dairy free milk might work as a substitute for the milk in the recipe. Coconut whipped cream would go beautifully with the cake as well. They sell this in most stores now or you could make your own. Just try to find a more neutral flavored dairy free milk for the cake part of the recipe so it does not overpower the basil.
      Let me know if you make it and how it comes out!

  5. Mary Arner says

    I have a huge crop of basil growing in a pot on my apartment balcony. I was running out of recipes to try and use it, so came across this recipe for a basil olive oil cake. I made it and it was well received by my company. They raved about it! I did put a vanilla glaze on the cake instead of serving it plain. The only comment I have is that I thought it was a bit oily. Next time I might cut back on the olive oil a bit and use a cup rather than 1 and 1/3 cups. I did use extra virgin olive oil so maybe if I used the light version or regular olive oil it might be better. Melissa, if you have any suggestions for me, I'll await your recommendations! Thank you!

    • Melissa says

      Hi Mary. I'm so glad you enjoyed it and found a great us to use up all of that extra basil you have 🙂
      Olive oil cakes are traditionally more on the dense side but it sounds like your preference is to lighten up the amount of oil which is totally fine! You can decrease the amount of oil to 1 cup and just substitute another ingredient for the oil that you are taking out. You can use yogurt or sour cream as a great substitute for the amount of oil you take out of the recipe. It will taste great.
      I hope this helps!

Trackbacks

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