Olive oil cake
The top search for a dessert on Food52 is not a chocolate torte or peanut butter cookie or apple pie. It’s an olive oil cake.
It’s a recipe for people who are not particularly good at baking. Everything gets mixed by hand (not in that you put your hands in the batter but that you don’t need an electric mixer). With the exception of Grand Marnier I had all the ingredients already and it was mixed and in the oven in less time than it takes me to peel potatoes.
Oddly, what you don’t taste is the olive oil. The cake is very moist and almost pudding like and what comes through is the orange zest, juice and booze. That’s a cake I can get behind.
This is the recipe as published on the Food52 site from Maialino’s restaurant in New York.
Maialino’s Olive Oil Cake
Makes: a 9-inch round cake
Prep time: 15 minutes
Cook time: 1 hour
- 2 cups (250g) all-purpose flour
- 1 3/4 cups (350g) sugar
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/3 cups (285g) extra-virgin olive oil
- 1 1/4 cups (305g) whole milk
- 3 large eggs
- 1 1/2 tablespoons grated orange zest
- 1/4 cup (60g) fresh orange juice
- 1/4 cup (55g) Grand Marnier
- Heat the oven to 350° F. Oil, butter, or spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)
- In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier. Add the dry ingredients; whisk until just combined.
- Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
- Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.