tag:blogger.com,1999:blog-8638750449939172062.post20539064906720894..comments2023-10-17T16:14:01.864-07:00Comments on Keep the Peas: MOIST CHOCOLATE BANANA CUPCAKESPayalhttp://www.blogger.com/profile/07687868033618023832noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8638750449939172062.post-72643937196475200942013-10-15T01:22:12.243-07:002013-10-15T01:22:12.243-07:00Hi Tulika! Definitely try olive oil for baking - y...Hi Tulika! Definitely try olive oil for baking - you won't regret it! Baking with olive oil is fine because its smoke point is around 375 F and most cakes bake at 350 F. I wouldn't recommend the "Light" olive oil for anything edible... it's what refined olive oil is called in the US. Misleading, I know, but such is the FDA. I use normal evoo... give it a go. I wouldn't use the unfiltered evoo though - it's great for savoury dishes and perhaps a cake or biscuits meant to have an olive oil flavour - but not regular baking where you don't want an overt olive oil taste. This chocolate cake batter is one of my all time favourites - I hope you like it!Payalhttps://www.blogger.com/profile/07687868033618023832noreply@blogger.comtag:blogger.com,1999:blog-8638750449939172062.post-32548027752870892822013-10-13T11:00:26.126-07:002013-10-13T11:00:26.126-07:00I'm going to follow your example of using oliv...I'm going to follow your example of using olive oil in baking recipes. As much as I love evoo raw (salads, raita, hummus, dipping), I have always, very reluctantly, used vegetable oil when a cake/waffle recipe asks for it. Two reasons - an irrational fear of 'olive-y' blueberry waffles and generally speaking I'm just conflicted about heating evoo. But I'm making the switch, the more I read about vegetable/canola oil, the more disgusted I am! One question: would you recommend the more processed olive oils for baking ..as is the lighter colored ones? It hurts me to use my expensive evoo where I can't even taste it.Tulikahttps://www.blogger.com/profile/17696350980628745538noreply@blogger.com