This cake is inspired by Maialino's Olive Oil Cake - which is simply the best. Insanely moist and tender, keeps well for a few days (if it lasts that long in your home!) and will turn any olive oil cake skeptic into a believer.
Now, here's why it is 'inspired by'. As you'll see in the photo, I used a decorative pan to make the cake, so in order to maintain the integrity of the design on the cake, I needed a cake that was less moist and a bit more sturdy. By this I mean it is BY NO MEANS dry. Not even a little. While I was tweaking it, I decided to add other citrus flavors to the mix, and I think you'll love how this cake turns out.
Equipment
2 cups all-purpose flour
1 1/4 cup sugar
1 teaspoons kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/4 cup good quality extra-virgin olive oil
1 cup whole milk
3 large eggs, room temperature
1/4 cup fresh orange juice, limoncello or Grand Marnier
Zest of one lemon or orange
Intstructions
Heat the oven to 350° F. Generously spray a 9 inch round cake pan and set aside.
In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, zest and juice/liquor. 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.
Buon appetito!
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Meet Jessica!
I believe that a meal is always about so much more than a plate of food. It is about honoring food producers, perfecting technique, finding harmony between ingredients. Most importantly, it is about sharing it with those you love.
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Kitchen Must Haves
Assembly:
- Mix coffee and Kahlua in a shallow dish.
- Dust an 8x8 glass dish with2 tbsp of cocoa powder. Dipping ladyfingers in coffee mixture first, line bottom of glass dish. Spread half of saffron mixture in an even layer and repeat with another lady of ladyfingers, followed by remaining half of saffron mixture. Smooth top and dust with 2 tbsp of cocoa powder. Refrigerate for 2-4 hours. Enjoy!
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