Olive oil replaces butter in many recipes and provides a moist, stable structure.
Citrus fruits bring freshness and depth to batters and creams.
The following recipes are easy to recreate, scalable, and can be made using products from the TEIKEI harvest shares.
Olive oil in cakes is not a modern idea.
In the Mediterranean region, olive oil has been used for baking for centuries—simply because butter was scarce or expensive.
Many traditional recipes from Southern Italy, Greece, or Spain are based entirely on olive oil.
It was only in Northern Europe that butter became the standard fat.
Today, many bakers are rediscovering what was once common knowledge:
Oil makes batters more resistant to drying out—and cakes stay moist longer.
Butter contains water.
Olive oil consists almost entirely of fat.
When a cake is baked with butter, some of the water evaporates during baking.
This accelerates drying.
Olive oil, on the other hand, binds moisture in the batter.
The crumb stays softer—often even on the second or third day.
That’s why many olive oil cakes taste better the next day than when freshly baked.
Citrus fruits don’t just add flavor.
The acid they contain affects:
That’s why lemon or orange cakes often turn out particularly well:
Acid, fat, and sugar complement each other technically—not just in taste.
Baking is also chemistry.
More recipes are being added continuously.
One level up: Recipes
Author: Felix Schröder, with assistance from AI (ChatGPT)
Creation: written by Felix Schröder › formatted in Markdown by ChatGPT › published by Felix Schröder › layout adjusted by Claude
Created: 2026-02-24 · Last updated: 2026-03-09 · Questions or feedback? support@teikei.us