Every week -- often with your help -- Food52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius.
Today: The effortlessly sexy dessert you can stir together from your pantry (+ the olive oil cake that will ruin you for all others).
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Does anyone really want a fancy, frilled sweet on Valentine's Day? No, we want cake. Cheery, uncomplicated cake.
We want a cake that doesn't need to grab for attention with flashy swoops and barely edible embellishments (I'm looking at you, dragées) -- one that disarms and lures us in without trying terribly hard, then invites us to take it down in greedy, widening forkfuls.
Whatever you're in the market for this Valentine's Day, this particular cake should cover it: Last minute romance you can bust out with what's in your pantry? To be the coworker who brings treats that will get demolished, unlike that weird chocolate that's been hanging out since Christmas? Or just distraction -- to stir together a few things, and make your house thrum with warmth and happy, citrusy smells.
The answer in all of these cases, if you haven't guessed, is Maialino's Olive Oil Cake.
More: Another place olive oil shines? Amanda's press-in tart crust.
You're having one of two reactions right now. 1: You're someone who's never known an olive oil cake, and you're going to need to trust us. This cake bears no resemblance to salad dressing.
Olive oil cake at its best has a crackling crust and an aromatic oil-rich middle, which, if it held any more moisture, would be pudding. Pulling this off should be easy -- there aren't even egg whites to whip and fold, or butter to cream -- but it isn't always. They can be surprisingly temperamental -- dry or uneven or sodden with egg. Which brings us to Group 2:
You know olive oil cake well, and you've been on the hunt for the perfect version to make at home. This is it.
To develop their perfect version, Maialino's pastry chef Rachel Binder worked with Gerri Sarnataro, a pastry instructor at ICE -- they were looking for a cake you could find in Italy, but one that still felt original. "We didn't want it to scream olive oil," Binder told me.
To make it at home, first find 2 bowls and a cake pan.
Stir together wet ingredients: olive oil, milk, eggs, orange juice and zest, Grand Marnier.
Then stir together dry ingredients: flour, sugar, salt, baking powder and soda.
Then stir them all together.
Pour into pan. Now bake.
Maialino also serves it at breakfast in muffin form, and they've been known to turn it into a birthday cake, layered with mascarpone buttercream.
And should you still want to sell it a little harder on Friday -- Binder will be serving it on Maialino's Valentine's menu scattered with heirloom citrus segments and pomegranate seeds. "A little bit different from your typical chocolate and raspberries," she said. Good.
Adapted slightly from Maialino Restaurant in New York City
Makes a 9-inch round cake
2 cups all-purpose flour
1 3/4 cups sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cups extra-virgin olive oil
1 1/4 cups whole milk
3 large eggs
1 1/2 tablespoons grated orange zest
1/4 cup fresh orange juice
1/4 cup Grand Marnier
See the full recipe (and save and print it) here.
Got a genius recipe to share -- from a classic cookbook, an online source, or anywhere, really? Please send it my way (and tell me what's so smart about it) at [email protected]. Thanks to Brette Warshaw and Marian Bull for this one!
Photos by James Ransom
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Written by: Kristen Miglore
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108 Comments
Natasha
June 12, 2020
I baked this cake yesterday, did not change a thing measurement wise and guess what? it was a huge hit at home. The moistness and its flavor makes it a unique one of a kind cake and I absolutely love it!. I read all the comments here luckily the negative comments did not deter me from trying this one out & am very glad I gave it a shot.
Bobbi
April 13, 2020
Do y'all think this will work with Aperal if one is out of Grand Marnier?
Better yet, do you think it will work with a combination of equal parts Aperal/Bourbon/Sweet Vermouth (aka a boulevardier cocktail)?
Better yet, do you think it will work with a combination of equal parts Aperal/Bourbon/Sweet Vermouth (aka a boulevardier cocktail)?
Kristen M.
April 14, 2020
I love this idea! You might also check out Melissa Clark's Campari Cake, which I haven't tried yet but I'm hoping to: https://food52.com/blog/25182-best-melissa-clark-dinner-in-french-cookbook-recipes
Zita V.
January 30, 2020
Second review, now I am simply craving this cake after three years. I knocked this out of the park the first go around second go around not so much but was decent Grand Marnier is definitely needed. Gives it a classic sophisticated taste that imprints on ones soul when done right. My only question now is bleached or unbleached flour
joy
January 10, 2020
Thanks so much for following up.
I’m definitely making it this weekend. Question. Without Grand Marnier?
I’m definitely making it this weekend. Question. Without Grand Marnier?
Kristen M.
January 15, 2020
I might not have caught this in time, but others in this thread have used lots of other kinds of booze, or for a booze-free option I'd swap in an equal amount of orange juice (or some milk/some orange juice). Hope you love it!
MacGuffin
January 22, 2022
Thanks for this. I really dislike alcohol and was going to ask if I could substitute orange juice. I might even reduce it first for a bit more intensity.
joy
December 29, 2019
I am unable to view whole recipe. Message says too many redirects
Kristen M.
January 10, 2020
joy, that seems to have been a temporary glitch—I'm so sorry for the inconvenience! The recipe seems to be alive and kicking now: https://food52.com/recipes/26709-maialino-s-olive-oil-cake
Darlington W.
December 28, 2019
The link to the full recipe with baking times and temp seems to be broken (https://food52.com/recipes/26709-maialino-s-olive-oil-cake), please help!
Kristen M.
January 10, 2020
Darlington, that seems to have been a temporary glitch—I'm so sorry for the inconvenience! The recipe seems to be alive and kicking now: https://food52.com/recipes/26709-maialino-s-olive-oil-cake
Hala
April 24, 2016
OK.. I don't know if this is a stupid question. I have never made an olive oil cake. By extra virgin olive oil do we mean the real stuff? the ones we get straight from the tree? we have grown olive trees in our land and we normally get our oil from them. Is this what we call extra virgin olive oil? Anyone?
Kristen M.
January 10, 2020
Just seeing this question! Very belatedly, any good, not-too-strong tasting olive oil will work here. Save your best stuff (lucky you!) for enjoying with good bread or as a finishing oil.
Francesca M.
January 7, 2015
Is there a version with weight measurements?
Kristen M.
January 10, 2020
Very belatedly, yes! Here you go: https://food52.com/recipes/26709-maialino-s-olive-oil-cake
jay
December 1, 2014
Does anyone know if the recipe has to be adapted for muffins? Should I use a standard muffin tin? Do I fill the cups up halfway?
Christine L.
April 22, 2016
David Lebovitz just adapted the recipe for muffins!
http://www.davidlebovitz.com/2016/04/olive-oil-muffins-recipe/
http://www.davidlebovitz.com/2016/04/olive-oil-muffins-recipe/
Natalie
September 9, 2014
This looks delicious! Do you think I would be able to use soy milk or another non-dairy option? And do you have any suggestions for what would be the closest substitute? I know one reader said they tried coconut milk and liked the results.
Kristen M.
January 10, 2020
Yes, feel free to use any non-dairy milk you like! They won't dominate here.
Eloisa
April 25, 2014
Hi would like to know if theres any substitute for grand marnier? Thankyou :)
Marija S.
June 15, 2014
Living in Croatia at the moment, I made this with Maraschino liqueur and I preferred it to Grand Marnier. However, it is probably not widely available in the States. Should you get you hands on a bottle or two, make sure you try it on this cake, it is wonderful!
Friulana
April 20, 2014
Easter morning, I have just popped one into the oven to take over to friends for dinner. We loved the first olive oil torta ....the flavour profile was everything about home and my friulan parents refusing to use butter at every turn. This version is spongy/pudding like. My crumb didn't turn out like the photo bunt no way was I disappointed. ( I used a ten and three quater inch round pan and so this time I am going with the nine) to see if that affects the oil sinking to the bottom of the cake. This time I reduced the oil quantity by a third to 1 cup and the sugar by 1/4 cup. I live this cake!
Janet G.
April 20, 2014
The next time I make mine I am going to reduce the olive oil to 1 cup as well. Everyone liked the amount of sugar so I will leave it the same.
ELAINE A.
April 7, 2014
DO YOURSELF A FAVOR AND MAKE THIS W/ NELLIE & JOES KEY LIME JUICE!! IT'S THE REAL DEAL! IT IS MADE FROM REAL KEY LIMES IN THE FL.KEYS AND I FIND IT AT ALMOST ALL MAJOR GROCERY STORES IN THE SOUTH.IF IN OTHER AREAS OF COUNTRY TRY TRADER JOES OR ONLINE[MAYBE THEIR SITE OR EBAY] IT HAS A KEY LIME PIE RECEIPE ON THE BOTTLE THAT MY FAMILY & FRIENDS HAVE BEGGED FOR FOR 30 YRS FOR EVERY OCCASION.ITS ONLY THEIR JUICE,EGGS & SWEETENED CONDENSED MILK & 15 MINS.ADD A MERINGUE OR NOT W/A GRAHAM CRACKER CRUST .THE ONLY THING IS YOU WILL EITHER HAVE TO GIVE AWAY YOUR SECRET'[THEIR JUICE] OR BE HOUNDED TO MAKE FOR ALL THOSE WHOEVER TASTE IT.IT'S ONLY 3.50 A BTL & YOU GET 4 OR 5 PIES FROM EACH BTL.I USED IT INSTEAD OF THE GRAND MAIRNER AND O.J. IN THIS CAKE & AND WE LOVED IT.NOW IF SOMEONE COULD TELL ME AN ALTERNATIVE TO CONDENSED MILK,THE PIE WOULD BE GUILT FREE.IT ALSO IS A GREAT MARINADE.MORE JOY!!!!!
Janet G.
April 6, 2014
I used an 8"x3" Wilton cake pan, sprayed with Bakers Joy since I didn't have any parchment paper on hand and it turned out perfectly by baking it 1 hour 5 minutes. My rose society members LOVED it.
JW
April 2, 2014
I made this cake three times in a month and it was raved about and devoured each time. I did, by the third time, cut back a shade on the olive oil; I also bumped up the citrus scent a bit by adding orange essence, which I will continue doing. I love the leftovers as the cake gets almost pudding-y in density.
AntoniaJames
March 3, 2014
Incidentally, we found that the crumb became somewhat greasy and much heavier on the second day;the problem worsened on the third day(so much so that I would not have served it to company). Did anyone else have that problem? I followed the recipe to the letter, other than using a cake that was a bit shorter than 2". (The recipe did not include that instruction on the day that I made it, right after it was first posted.)
The cake rounded nicely, without spilling over, however. ;o)
The cake rounded nicely, without spilling over, however. ;o)
Amy
March 3, 2014
Yes, day #2 saw the cake with more oil settling to the bottom. The cake was gone after that, so don't know how day #3 would have been. I attributed it to 1)losing some of the cake to overflow and 2) the heavy oil settling out.
Amy
March 3, 2014
This was a delicious cake. Be forewarned: They are serious about a pan with at least 2" sides! But the cake was more than worth it.
Shihtzumama
February 27, 2014
This may be old news, but Real Simple magazine's March issue features a Mandarin Olive Oil cake.
Sydney Y.
February 24, 2014
I really want to incorporate some rosemary into this cake. Does anyone have any advice as to how best that could work? My current ideas are 1. replacing some of the orange zest with chopped rosemary (or simply adding some chopped rosemary into the recipe) or 2. infusing the olive oil with a sprig of rosemary.
Any suggestions? Thanks!
Any suggestions? Thanks!
Kristen M.
February 25, 2014
My brother used to make a similar cake with 2-3 teaspoons of chopped fresh rosemary and the zest of 2-3 oranges -- I remember it being great.
Sydney Y.
February 28, 2014
Awesome, I made this as a layer cake this morning with rosemary in the bottom layer and used the strawberry balsamic topping from this recipe http://food52.com/recipes/21750-strawberry-balsamic-and-olive-oil-breakfast-cake on the top layer. Am now at work praying it turns out okay for my birthday dinner later! Thank you for the recipe.
Mariuccia
March 4, 2014
to Sydney Yeo, I would suggest bruising some rosemary and leaving it in the olive oil for a while, I did this with the zest of the orange while I got everything else together.
robin
February 23, 2014
I made this cake for my mother inlaw's 90th birthday. I didn't have a 9 inch pan, so I used an 8 inch one and made little cupcakes for the kids! All turned out beautifully. Served it with a bowl of whipped cream and fresh raspberries.
Varyn B.
February 17, 2014
I made this cake today and it is a perfect cake. Rich, dense and not too sweet. My family loves it. But...how many calories? I'm afraid to know!
Kathy
February 16, 2014
I didn't see baking time and temp. Also, there was no pan prep noted. I will probably line pan with parchment paper. OK?
Kristen M.
February 16, 2014
Kathy, check out the recipe page for the full instructions: http://food52.com/recipes/26709-maialino-s-olive-oil-cake
susan C.
February 16, 2014
I have long been a fan of olive oil cakes and this one is a 'must try' for me. For a (mostly) gluten-free version I will try substituting spelt flour.
Terry M.
February 15, 2014
I have enjoyed all the comments from snowbound folks who stayed indoors to bake! Unfortunately, due to the snow, my husband did not make it home from DC to Colorado in time for Valentine's Day, and he is actually on an Amtrak which was faster than his rebooked flight. The cake is in the oven, spilling over like crazy! I scraped the goop off the bottom of the oven and tasted it. It is wonderful! I made this with lemon zest and lemon juice (hubby's favorite flavor). Since I wasn't sure Grand Marnier would work with lemon, I used Domaine Canton, a French ginger liqueur. I think it's a winner.
Terry M.
February 15, 2014
That Squash & Chickpea Salad sounds amazing! Same with Celery Soup. You have great taste. I am signing up to follow you!
sparklyy
February 15, 2014
I just made this cake with a few tweaks - used cognac instead of grand marnier, erythritol instead of sugar, almond milk instead of whole milk, and I used 2/3 the recipe and caked it in a loaf pan - and it turned out fantastic. Definitely will be making this again.
Ferne
February 14, 2014
I made this cake yesterday. The flavor was fabulous, but the cake when sliced looked oily - not the golden appearance of a typical butter cake. Also, though the cake tester clearly indicated it was done, there was about 1/8 inch of what looked like uncooked cake. What do I need to do differently?
alidee06
February 14, 2014
Oh good god… I fell under the category of never having tried an olive oil cake. Until now! This was so delicious! Its so light, mildly citrusy and almost creamy from the oil. You taste just a hint of the olive oil - and the crispy top! omg… I had to restrain myself from eating the whole thing. Truly. I made this during a snow day yesterday and it was hard to be cooped up in the house all day and not eat the whole thing - plus it made the house smell yummy :)
AntoniaJames
February 13, 2014
How do you think this will freeze? We have three "big" celebrations between January 2 and February 14, not including the Super Bowl, so we are all "partied out", at least for a while. I'm seriously considering a last-minute change in my Valentine's Day dessert plans, however, thinking it would be nice to have this on hand, "fresh from the freezer," for the occasional Sunday when we enjoy dessert after dinner. ;o)
Cucinista
February 13, 2014
SO delicious. Just a hint of citrus, moist, dense with crumb, and not too sweet. Tea, a fire, snow just outside. Yum.
elise
February 13, 2014
Just ate a slice of this after dinner. My boyfriend and I made it for a snow day dessert! Made it just like the recipe and it turned out DIVINE.
Meryl L.
February 13, 2014
OK- me,too! I used skim milk and limoncello. For no good reason, I used a bundt pan and I can't get it out. It's not stuck, exactly- I'm just slicing it right out of the pan. Who care- no company today with almost a foot of snow in West Orange, NJ. We couldn't wait the two hours either. So rich and delicious!
KtMcB
February 13, 2014
yes, we all are snowed in and want to make olive oil cake, with everything except grand manier in the cupboard. Kristen, I have a jar of food 52's preserved lemons(thank you Marian), could I use them for recipe???
Kristen M.
February 13, 2014
Interesting idea! They would definitely make the cake more savory, but a little bit of minced up rind could be nice. Stay warm!
Marian B.
February 13, 2014
Mom this might be weird and salty! But hey, you do you. This cake is awesome. xx
valerie J.
February 13, 2014
Is everyone snowed in making olive oil cake? I just made this and it is outstanding! I didn't use the Grand Marnier bc I didn't have any so I upped the orange juice to 1/2 a cup. Of course I couldn't wait for it to cool completely---it was so gorgeous I had to taste it almost right away!
Doris S.
February 13, 2014
I made this cake today and loved it! I substituted kahlua mixed with madascar vanilla, the texture is so firm and tender. I made strawberry sauce to serve with it. Soo good
mamachef
February 13, 2014
Doris, how much kahlua and vanilla did you use? Did you substitute it for the OJ & GM?
Doris S.
February 14, 2014
I combined 25 ml ( half a small bottle ) of kahlua rum and coffee liqueur with 4tbs of vanilla.
I still added OJ but substituted the kahlua for the GM. Other liqueurs would substitute well also.
I still added OJ but substituted the kahlua for the GM. Other liqueurs would substitute well also.
Elaine
February 13, 2014
Baked it this morning. What perfection! The olive oil and orange flavors are delicate and complement each other, the cake rises high and moist. Easy to put together, fab results! LOVE this! Elaine
Meredith
February 13, 2014
Baked this up yesterday with some extra oranges I had while snowed-in in Atlanta. Followed recipe exactly, except I substituted coconut milk beverage for the whole milk to make this dairy-free and it tastes FANTASTIC. The texture is perfect - this is European restaurant-quality. Interestingly, however, it took my bread 90 minutes to cook at 350º. Not sure why, perhaps the coconut milk substitution? I checked on it every 10 minutes after the hour until the tester came out clean. It is PERFECT! The outer layer is perfectly golden crispy, and the inner layer is so indulgently moist without being too sweet. Trust me, you won't be disappointed in this one! Definitely making again.
Cinnamin
February 13, 2014
I fall into camp 2- always on the lookout for another olive oil cake recipe! I prefer using olive to butter as the fat these days- it yields a tender crumb and the cake stays moist for longer. I've found that a little citrus works really well with olive oil, but the Grand Marnier must make this outstanding! Have to bake this real soon!
J D.
February 13, 2014
I had been searching for an excellent olive oil cake recipe cake for some time. A real go to recipe that never dissapoints, that stays moist for more than just a couple of hours out of the oven, that'll take me through the year with sides of fresh seasonal fruits, raw or lightly poached....and maybe a dollop of good sheep milk yogurt on the side, or a little barely whipped cream. I think I've found my holy grail with this one! Cheers, Kristen!
Rosemary
February 13, 2014
I'm seriously allergic to eggs, can you substitute anything for the eggs in this recipe? I'd love to make it.
jane B.
February 12, 2014
I am ready to get baking, this sounds wonderful. I will use California Ranch Olive Oil. If you are not familiar with this olive oil, give it a try. Superior taste, ALL California olives from their own olives.
Leila
February 12, 2014
Hate to admit it but what/where are “heirloom citrus segments?” I’m so pleased to have a fitting use for the orange flavored olive oil I bought specially for another recipe.
Kristen M.
February 12, 2014
Binder mentioned blood oranges and grapefruits (they must get heirloom varieties at Maialino). And here's how to segment! http://food52.com/blog/1664-how-to-segment-and-slice-an-orange
Louise
February 12, 2014
Possible to make this with almond flour instead?
Kristen M.
February 12, 2014
Not sure, but it's worth a try. Another commenter had good luck with Cup4Cup gluten-free flour: http://food52.com/provisions/products/73-cup4cup-gluten-free-flour
Karen B.
February 12, 2014
As a P.S., the other day I made brownies and didn't have any regular cooking oil...used extra virgin olive oil instead and they came out SUPER moist and delicious!
AntoniaJames
February 12, 2014
Kind of amusing that you chose this recipe today . . . "Maialino" means "piglet"! ;o)
heather S.
February 12, 2014
I'm going to try with lemon instead! Meyer lemons are available and I think it would be delicious! I mean, olive oil and lemon go so well together anyway!
Terry M.
February 12, 2014
I would change the Grand Marnier to limoncello or rum. But I am not an expert!
heather S.
February 27, 2014
I made it alcohol free and did it with regular lemons (sadly, not meyers), using their juice and zest. I made fresh vanilla whipped cream to serve with it. Was delicious!!! The two teen age boys were skeptical, but ended up fighting over it. :)
Jaroslaw99
November 30, 2021
The alcohol bakes out so even if you use Grand Marnier the finished product is alcohol
free.
free.
mamachef
February 12, 2014
What if you wanted to omit the orange flavor all together? Could you substitute with some pure vanilla extract and make up the rest of the liquid difference with additional milk?
Lauren
February 12, 2014
Thank you for sharing this! Indeed, I have been on the hunt since I had a perfect slice of Orange Olive Oil cake at Tender Greens a few months ago. Does the orange flavor come through subtly or with gusto? I like a fruit-forward flavor!
AntoniaJames
February 12, 2014
What a great looking cake -- and I'm totally a pie person, rarely making cakes. I could see topping this with lemon curd whipped cream (an Alice Medrich tip . . . of course). Love orange and lemon together! Will be serving this, no doubt, at my next dinner party or brunch. ;o)
SBKSB
February 12, 2014
Does the taste of the olive oil matter here? Other olive oil cake recipes I've seen specify a light-tasting oil--what would you recommend?
Kristen M.
February 12, 2014
Rachel Binder likes to use a sweet, not bitter olive oil at Maialino -- and we had success with a variety of different kinds in our testing. Any good quality oil that you like the flavor of should work.
LM
February 12, 2014
Thanks for this great recipe. Was wondering if this might work with brown rice flour and muscovado sugar?
Doris S.
February 12, 2014
If I don't have grand mariner, is there another flavoring I can use? I can not go to get this. Too snowy
Kristen M.
February 12, 2014
Doris, see my comment below about non-alcoholic substitutions. Cointreau would be another great option, or you could try other favorite liqueurs you have on hand -- just make sure you like the idea of it with orange!
AntoniaJames
February 12, 2014
I'd use either Drambuie or B&B in a heartbeat here. Or Curacao (or my homemade coriander + allspice scented orange and lemon ratafia that reminds me of it). Oh my. The possibilities are endless. ;o)
Doug P.
February 12, 2014
This page says 1 cups flour, but the 'see the full recipe' version says 2 cups flour. Which is correct?
Andrea
February 12, 2014
http://www.tastebook.com/recipes/467094-Orange-Almond-and-Olive-Oil-Cake?full_recipe=true
With respect, I. Would urge you to try this...Coleen McGlynn is co-owner of DaVero olive oil.
With respect, I. Would urge you to try this...Coleen McGlynn is co-owner of DaVero olive oil.
barbara M.
February 12, 2014
So love olive oil cakes - and happy to see such a nice one - so many thanks - a real party cake and homemade too!
Midge
February 12, 2014
Perfect timing: It's ice storming and I have all the ingredients. Making this before the power goes out. Thanks Kristen!
valerie J.
February 12, 2014
Can this be made without the Grand Marnier do you think?
Kristen M.
February 12, 2014
I'd recommend swapping in an equal amount of another liquid -- either more orange juice or a combination of milk and orange juice.
aargersi
February 12, 2014
ALWAYS on the lookout for a good olive oil cake, and now I will be making this one Saturday - starting a young friend down the road to cooking before she goes off to college and this is a great addition to the day!!!
Terry M.
February 12, 2014
Has anyone tried this with lemons? Or, any pastry chefs out there who could give an opinion if lemon would work in place of orange?
Cinnamin
February 13, 2014
Hey Terry- there's this other great olive oil cake recipe from food52 (called Grape, Almond and Olive Oil Cake) that I make often, and it uses lemons and it's gorgeous. Based on that, I'd say lemons work great!
See what other Food52 readers are saying.