RECIPE: Rec: Andy's Olive Oil cake from Maialino

RECIPE:
C

cynupstateny

Well-known member
Maialino New York Olive Oil Cake

Makes one 9 inch cake

2 cups all purpose flour

1 3/4 cup sugar

1 1/2 tsp kosher salt

1/2 tsp baking soda

1/2 tsp baking powder

1 1/3 cups extra virgin olive oil

1 1/4 cups whole milk

3 large eggs

1 1/2 tbsp grated orange zest (I used 2)

1/4 cup fresh orange juice

1/4 cup Grand Marnier

1. Make the cake: Preheat oven to 350°. Spray a 9 inch cake pan (I used a springform) with cooking spray and line the bottom with parchment paper. 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 one hour, until the top is golden and a cake tester comes out clean. (It gets pretty brown) 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 cool completely. (Because it's so dense it takes several hours)

Just before serving, I dusted the top with confectioner's sugar. Makes beautiful cupcakes, too and texture and taste don't change for several days. I had the last piece six days after I made it.

 
I made this cake last Sunday as dessert. . .

I liked it. We had it slightly warm. Nice flavor. VERY rich. Seemed like there was too much olive oil in it. SIL said she could taste it first-off when eating, but she liked the overall flavor. Husband ate most of it; he warmed it in the microwave before eating.

It did come out just as described. It rose well, had a crispy crust evenly around the edges; I did not spin it in the oven, as it was quite liquid at 30 min. of cooking time. It took about an hour to cook in an 8-1/2 inch x 3 inch spring form pan that had been buttered and the bottom lined with buttered parchment.

I would make this again but the oilyness of the cake upon cooling was, how should I put it, bothering. It did not leak oil after sitting, but it, for me, was just too oily. I am going to try it again but I will cut the olive oil to 1 cup and add an extra 1/2 cup fresh orange juice, or perhaps fresh lemon juice for extra tang. I will also up the orange or lemon peel (or both) to 3 tablespoons; I also used 2 tablespoons in this first try.

Today, the remainder of the cake was still in good shape. Husband said he didn't want any more, I did not want any more, SIL was a no-thankyou, so it went out to the chickens who loved it; the ducks were really chowing down.

And I really, really needed to wash my hands after crumbling it up for the animals.

 
This recipe is pretty dang easy; the hardest part was finding a pan . . .

and lining the bottom and buttering it up!

 
It's no more "oily" than any other cake (like carrot cake) that uses oil for the

shortening. Plus, these cakes are usually very dense batters.
Evelyn in Athens has recipes for olive oil cakes.

 
We didn't find it to be "oily" at all, Jane. Great flavor, moist and keeps well.

I'm making cupcakes/muffins next week as a gift for someone.

 
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