You might think Extra Virgin is only for cooking savory dishes but in Tuscany we use it also for baking in many traditional recipes.
Using olive oil as a butter substitute will result in a lighter cake, with a distinctive and unique character. It is also healthier since olive oil, as opposed to butter, contains 0% cholesterol and very little saturated fats!
To help you switch to olive oil baking, here is a useful conversion table:
You can check some of my cake recipes too- all made with Extra Virgin:
Schiacciata con l'uva
Castagnaccio
What are baking with olive oil?!
Please share and let me know how your first olive oil cake turns out!