Orange Cake

Orange cake a very soft cake, easy to make and perfect for breakfast or snack. A cake you can make all year round thanks to our orange flavored oil.


For the base:

  • 3 eggs
  • 250 grams Sugar
  • 300 grams 00 flour
  • the juice of 2 oranges
  • 100 ml Consoli orange oil
  • 1 sachet baking powder for cakes

For the cream:

  • 200 ml cream of cakes
  • 250 grams mascarpone cheese
  • 2 teaspoons powdered sugar

To decorate:

  • Icing sugar to taste.


In a bowl break the eggs and mix, add the sugar, still mixing add the flour, juice of the oranges, orange oil and finally the baking powder. Bake at 180°C for about 30-35 minutes. Take out of the oven as soon as it cools completely.


Cream procedure:

In a bowl put cream, mascarpone and powdered sugar and whisk. Cut the cake in half (no need for wetting as it is already soft) and add the whipped cream. Top with the other half of cake and sprinkle with plenty of powdered sugar 


Berry cake

Berry cake a soft, butterless cake that is very easy and very quick to prepare.




  • 3 eggs
  • 225 grams sugar
  • 1 sachet vanillin
  • 50 grams Consoli berry oil
  • 1 jar low-fat yogurt
  • 210 grams 00 flour
  • 2 teaspoons baking powder


  • powdered sugar to taste.


Preriscaldare il forno a 175°C. Imburrare e infarinare uno stampo a ciambella di 23 cm. Sbattere le uova con lo zucchero fino a renderle chiare e spumose. Unire al composto l’olio ai frutti di bosco, lo yogurt e mescolare quanto basta per amalgamare.


Add the flour (a little at a time), vanillin and finally the baking powder, mixing until combined.  Pour the mixture into the cake pan.  Bake for about 45 minutes or until inserting a toothpick comes out clean. Allow to cool and sprinkle with powdered sugar.

white chocolate lemon and almond cake

White chocolate lemon and almond cake is a dessert made with simple, fresh and fragrant ingredients. Top it off with the sweet taste of our almond oil. It is the ideal dessert as an end-of-meal and end-of-dinner dessert. But also, to celebrate a special occasion such as a birthday. Easy to prepare it ensures a truly amazing result.



  • 5 eggs 
  • 60 g sugar
  • 200 g peeled almonds
  • 50 g potato starch or cornstarch
  • 120 g icing sugar
  • 2 lemons
  • 200 g white chocolate
  • 50 ml Consoli almond oil
  • 30 ml limoncello
  • 8 g baking powder ( half a packet)
  • 1 pinch of salt 


  • white chocolate chips to taste
  • powdered sugar to taste
  • 4 lemon slices

Start by whipping the eggs in a planetary mixer with the whisk hook. Gradually increase the speed and add the sugar one tablespoon at a time. It will take about 10 minutes to obtain a light, frothy mass that has tripled in volume. The same operation can, of course, be done with a pair of electric whips. Pulverize the almonds in the mixer together with the starch or starch, powdered sugar, baking powder and pinch of salt. Finely grate the white chocolate and lemon zest and add to the almond mixture.


Using a spatula, amalgamate the almond and white chocolate mixture with the eggs a little at a time; incorporate with gentle, bottom-up movements. Then pour in the almond oil and limoncello in a trickle, continuing to mix briefly until the mixture is smooth.


Pour the mixture into a 24-cm-diameter hinged mold lined with baking paper, and transfer to a preheated oven at 200°, for 5 minutes. Then lower the temperature to 160° and let it bake for 50 minutes, checking the baking with a toothpick, which when poked in the center of the cake should come out dry. Allow the cake to cool in the mold before unmolding it. Serve the cake after garnishing it with powdered sugar, chocolate chips, and the lemon slices.


Chocolate and pistachio cake

Chocolate and pistachio cake, a mouth-watering dessert for young and old! 


  • 4 eggs
  • 200 g sugar
  • 120 g water
  • 110 ml Consoli pistachio oil
  • 340 g 00 flour
  • 1 sachet of yeast
  • zest of half a lemon
  • pistachio nuts to taste
  •  40 g bitter cocoa 


place whole eggs in a bowl and add grated lemon zest, work with electric whisk and add sugar, whisk again and until frothy. also add the oil, whisk until smooth.  


now add the room temperature water, still working with the whips. add the flour a little at a time and mix again with the whips. finally add the baking powder and add the bitter cocoa and mix for a few seconds. 

butter and flour the mold with a diameter of 26 cm. put in ventilano oven at 170°c for 40-45 minutes or static oven for the same time. when the cimabellone is still hot we decorate with pistachio granules. let cool and then bake.



A simple, but very fragrant and tasty cake, perfect for breakfast!


  • 200 g 00 flour
  • 200 g sugar 
  • 2 eggs
  • 2 cups (by coffee) of Consoli orange oil
  • 2 cups (by coffee) of milk
  • 1 sachet of baking powder



  • powdered sugar to taste.


Crack the eggs, mix and add the sugar and flour.  Combine the orange oil, milk and baking powder and continue mixing to make a thick, smooth mixture.

Butter a cake pan and flour it or oil it and pour in the cake mixture. Bake at 180° for 25 to 30 minutes. Always do the toothpick test before baking to check if it is cooked on the inside as well. Let the cake cool completely before dusting it with powdered sugar.

Chocolate and almond cake

A simple, but very fragrant and tasty cake, perfect for breakfast!


  • 200 gr dark chocolate
  • 200 ml Consoli almond oil
  • 6 eggs 
  • 350 gr of sugar
  • 75 gr of bitter cocoa
  • 1/2 glass of Marsala
  • icing sugar Q.B.


Start by breaking up the dark chocolate and place it in a small pan on the stove in a bain-marie. When it is about half melted, remove it from the heat and add the almond oil. The consistency should be fluid. If you prefer, you can perform the same operation by employing the microwave oven. While the mixture cools slightly, whisk the eggs with the sugar until light and fluffy. Add the whipped eggs, Marsala and cocoa to the melted chocolate.


Mescolare bene e con delicatezza per amalgamare tutti gli ingredienti. Imburrare e infarinare uno stampo a cerniera di 24 cm di diametro e versatevi l'impasto. Al posto della farina potete utilizzare il cacao amaro in polvere.


Bake in a preheated oven at \60°-170° degrees and bake for about 1 hour. check the catch with a toothpick that inserted in the cake should come out clean. Take the cake out of the oven and let it rest 5 minutes before unmolding it onto a serving plate. let it cool and dust with powdered sugar.