Maialino's Olive Oil Cake

By • February 11, 2014 207 Comments

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Author Notes: 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. This one, however, is perfect, and will ruin you for all others. Recipe from Maialino Restaurant in New York City. 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.Genius Recipes

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
  1. 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.)
  2. 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.
  3. 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.
  4. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.

More Great Recipes: Fruit|Cakes|Desserts|Olive Oil

Topics: Cake

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Comments (207) Questions (10)

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15 days ago RB

This was just "earthy" and richly moist! Simply good!

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29 days ago Beth Kohl

I've only ever made this the day we want to eat it. Well, we want to eat this cake everyday, but you understand. However, I am heading to a lake cottage with limited kitchen space and would love to bake it today, Tuesday, before leaving my kitchen and well-stocked pantry. Problem is, we wouldn't be eating it until Friday. Three day wait…..thoughts?

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29 days ago WinterGal

should be fine; mine has lasted even longer! I know, crazy! the liquor helps keep the cake moist and fresh. just be sure you have a really good air tight container. even storing in the fridge is great if there is room. enjoy!

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about 1 month ago Erika Mayo

This was an incredibly easy and yet delightful dessert! Perfect for dinner parties. It also held up beautifully—we ate leftovers for a week and it was nearly perfect each time. I sifted some confectioners sugar on top for serving, and would increase the zest by half next time for a little more sweetness.

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about 1 month ago Joseph Hernandez

So easy, quick and painless, this cake makes me think I'm maybe, just maybe, ok at baking. Definitely adding to my weekend recipe rotation.

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3 months ago Lynn Wainess

I substituted a scant cup of corn meal for 1 cup flour and it was fabulous. A little crunchy, nice texture. Not too sweet. Definitely will make this again.

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3 months ago JJMagic

Simple, moist and excellent! Has anyone seen or tried a chocolate version of this recipe?

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3 months ago daisybrain

I did a chocolate one where I added 1 cup of cocoa powder and reduced the flour by 1/2 cup. It was delicious.

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3 months ago Ceecee

I love this cake so much I try to find the time to make it once a month. I make it as a layer with the following ingredient (which is from another favorite cake of mine, Pineapple Curd & Cream Cheese Frosting with Coconut Topping). Pineapple Coconut Cake can also be found on food52. I use the original Maialino's Olive Oil Cake receipt dividing the batter into two cakes then use the pineapple filling and the cream cheese frosting finishing off with coconut topping. Its delicious!

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4 months ago Anna

I followed the recipe exactly, except for the cooking time - I altered the suggested 60 minutes to 75 minutes. The cake was moist, dense, and delicious. It freezes very well.

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4 months ago kimlikestoeat

i've+made+this+cake+many+many+times,+with+always+great+results,+rave+reviews+and+recipe+shares.+++

depending+on+what+i+have+on+hand,+i've+made+it+with+homemade+cashew+milk,+subbed+orange+juice+for+all+the+grand+marnier,+left+out+(or+used+way+more)+zest,+and+used+a+cast+iron+pan,+glass+pie+dish+and+a+springform+with+all+great+results.+(latter+two+with+parchment+paper+circles+to+line+the+pans+helped+immensely+to+release+the+cake;+when+using+cast+iron+you've+just+got+to+be+patient+and+let+it+cool+completely).+++

with+my+oven+i've+had+to+bake+it+for+90mins+with+a+still+very+moist+textured+outcome;+only+once+baking+it+in+a+friend's+oven+could+it+have+needed+less+time.++BUT,+it+still+came+out+delicious,+just+with+more+of+a+crunchy+crust+(which+i+like!).++to+speed+up+baking,+one+time+i+divided+the+batter+into+2+pans+and+made+it+a+layered+cake+with+blood+orange+++cardamom+cream+cheese+frosting.++i+think+the+cake+tastes+better+on+its+own,+personally+:)

i+think+so+long+as+you+start+checking+the+doneness+at+60-75mins+when+you're+using+a+new+oven+and+subbing+like+for+like,+it's+a+fail-proof+winner.+++with+the+easiest+cleanup+too:+2+bowls,+1+whisk+and+1+spoon+and+a+baking+vessel,+and+not+a+nightmare+to+clean+up.

yum+and+thanks!!

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5 months ago Ticketytwo

You might have gone wrong substituting marmalade for grand marnier. I always use extra orange zest. A bit of mixed essence, a pinch of cardamom powder and extra grand marnier. It makes the cake more flavorful.

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5 months ago Geni

This was a big disappointment. In the cake's defense, it was baking as we sat down to a family dinner so it really didn't have time to cool sufficiently before I cut it for desert. Out first impression was a resounding "dense and oily"! Eventually, we got to the flavor which was actually quite good. Today, I tried it again and, again, found it extremely dense and oily with the light orange flavor being it's only redeeming quality. I used a 9" springform pan and subbed orange marmalade for the Grand Marmalade because I was out. I have another olive oil cake recipe that is better so won't make this again.

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5 months ago WinterGal

I agree, marmalade is not a good substitute for grand marnier. also, if the cake is oily and your measurements were correct, you might not have baked it long enough. some become frightened of the gorgeous browning while baking and pull out too soon. sorry this didn't work for you.

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5 months ago PreyeUboh

I think the problem is from the marmalade instead of Marnier (orange liquor ) the recipe calls for. I made this cake more than ten times and every time it turned out great. I reduced the sugar On some occassions, and once or twice when I was out of orange liquor I subbed with orange juice.

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4 months ago sophie

I agree that this olive oil cake is not the best. I don't think it's the marmalade, as it doesn't add any more liquid than GM would. It's just a dense and oily cake relative to other olive oil cake recipes out there, period. The recipe I use and love uses less oil yet still is very moist with a fragrant olive oil flavor.

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3 months ago Lew

I'm with Sophie on this one; there's too much oil and too much sugar (GM adds sugar, too!) . Dorie Greenspan has a lovely compact olive oil + yogurt loaf cake recipe that only uses 1/2 cup of oil, but is extremely moist and satisfying.

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5 months ago big-andy

I just made this cake for a dinner party this evening and it tastes like nothing.

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6 months ago Jodi magee

any way to make this without dairy? can i make it with almond milk for instance? thanks

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6 months ago dillybug

Sends me back to my days in Europe when my host family use to make something similar to this. Absolutely divine.

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6 months ago petitbleu

I may have already commented on this recipe, but it is amazing. I have made it several times now, and everyone always loves it. I even get rave reviews from people who are self-described dessert haters. I always use yogurt instead of milk because we don't often have milk on hand, but we always have yogurt. I could also imagine using ricotta. This cake is absolutely perfect, though. It goes with pretty much any fruit in season, so I serve it with either fresh, unadulterated fruit or a compote or jam and maybe a little barely sweetened whipped cream. I don't often feel like "genius" really applies to a lot of recipes, but it does here. A million thanks to the chef or pastry chef who created this recipe!

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6 months ago Jules Galette

do you just use plain yogurt? and how much?

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7 months ago MaryFrancesCooks

Isn't olive oil cake just FANTASTIC!? I made an orange glazed one a while back with Harmonian olive oil that was a big hit (http://bit.ly/1vHJchG). However as a New Yorker I'll have to do my duty and check out this Maialino place, because this cake looks wonderful!

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7 months ago Murielle Banackissa

This cake was absolutely divine! I will be remaking it in the future; everyone loved it! Thank you for sharing!

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8 months ago Wen

If I made this as muffins, how long would it need to bake?

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8 months ago Ami

I baked this as miniature muffins (about 1.5 inches diameter on the bottom, 2 inches diameter top, and maybe 2 inches high), and it took about 12 minutes. I baked for 8 minutes at 350F at first, and then checked every minute after that. The shape was more even when I baked them at 300F. When the temperature was at 350F, they rose too fast at first and became kind of tilted pointy top. When the temperature was lower, the top rose evenly in a dome shape. They were as delicious as the big cake!

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8 months ago Elaine Ho

Literally perfect.

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8 months ago radhika

Is there a way I can add a picture in the comments section? This came out so beautiful and like the article quoted, this was so fragile and the moistest cake EVER! Thanks for the lovely recipe!

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8 months ago Lynn McKenzie

I just made it and it's fantastic! Delicious! I even put a orange zest glaze on one of the cakes.

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8 months ago radhika

Thank you Ann. Can't wait to try this!

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8 months ago Ann

I think you should be fine with the OJ.

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8 months ago radhika

Can I subsitute Grand Marnier with orange juice? Not many are comfortable consuming alcohol in a cake, at least my family members. Let me know your thoughts how it will turn out if I do so. Thanks much!

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8 months ago daisybrain

This has been a very versatile recipe. My son likes it with lemon rather than orange flavoring and I have substituted 1 cup of the flour for cocoa powder with terrific results.

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8 months ago Rachael Lahren

Ann, this very issue occurs with me in my oven when I bake the cake. However, I once cooked the cake in my mother's oven with the convention feature on and the results were much better. I am not sure if this is what contributed to the difference but it is the only change that I am aware of. Good luck.

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8 months ago Ann

Thanks Rachael. It's comforting to know I'm not alone. I wish I had a convection oven to try it on. The real mystery, though, is why after all the other attempts were so successful, this one wasn't. The hidden mysteries of baking, I guess. Ugh!!!!

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8 months ago Ann

I have made this cake successfully many times with perfect results. Yesterday's version, however, went wrong somewhere and I'm not sure where. The cake mounded up in the middle once in the oven and then cracked across the entire surface, only to later sink in this crack area as it cooled. Ben after an hour and ten minutes the cake was still a bit under cooked in the center but I removed it from the oven so the rest of the cake wouldn't over bake. When I cut into the cake, there was about a 1/4" area at the bottom of the cake all around that looked oily, almost as if the oil had settled out. Does anyone know what happened?

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8 months ago WinterGal

if your measurements and ingredients were spot on, might be your oven. I had similar problems baking fail proof cakes and pies for thanksgiving... turned out my oven was failing. it died completely just before Christmas. if you have an oven thermometer, give it a try. good luck!

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8 months ago Ann

Hi,
I wondered about the oven temp. My oven isn't on the verge of quitting, I hope, but it isn't the most reliable in terms of temperature. I'm also wondering if I had previously baked the cake on a higher/lower shelf last time, but don't remember doing so.

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8 months ago WinterGal

Ann I don't think the rack height should matter, as I have moved mine higher and lower in the last to make room for extra items in the oven. just pay close attention to what you're baking I there. my TG turkey was fine as were other times that didn't need to rise with chemistry magic. it was two different cakes I baked that really clued me in. they were under baked in the center and didn't rise as much, yet pulled away from pan edges. the tops were crisp. my chocolate cake was even spotted! the flavors were even different. ugh, always something!

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8 months ago Caro GF

this happened to me too! exactly the same experience. it was so sad, and not edible. so strange because I am an experienced baker and sounds like you are too.

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7 months ago Elle Lawrence

What is not specified in this recipe is the importance that you mix the eggs into the olive oil then add the other wet ingredients. Eggs are an emulsifier which will keep the oil from separating from the batter. You have an oily batter because you didn't emulsify you oil properly. Hope that helps!

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7 months ago Ann

What a useful comment. Thanks so much. Now can you do anything about my cracked sunken top????

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4 months ago Rhonda

Very helpful... Thank you

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4 months ago Belemi

Thanks a lot for the tip. I plan on baking the cake today for an early Mother's Day celebration.

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8 months ago Patricia Calvert

The cake is supposed to be moist in the center. It's an oil cake vs. a butter cake. Olive oil cakes bake up to be more moist and dense than butter cakes. If you go back to read the description, it says that "if it held any more moisture, it would be pudding". Meaning very moist. Eat & enjoy!

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8 months ago I-tzu Chu

I used 2/3 of the ingredients and baked in a 6-inch cake pan but it did not work. Baked it over an hour and half and the inside was still moist. Don't know what went wrong :(

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8 months ago Iris Brest

The area (and volume) of a 6" pan is only 4/9 that of a 9" pan, so you had half again as much batter as would be proportional.

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9 months ago The Cook's Tour

Have had this recipe for awhile but just made it yesterday. Fabulous! The batter fit perfectly into a 9" round Calphalon pan. I was secretly hoping for some extra batter to make some muffins but there was none. This is a keeper!

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9 months ago Mara

Any good recommendations for a mascarpone buttercream or mascarpone frosting recipe to go with this cake?

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9 months ago WinterGal

this is the recipe I followed and it made plenty. honestly, cream cheese will do just fine. I used a low fat cream cheese the second time and noticed no difference in flavor.

Ingredients:

6 tablespoons unsalted butter, room temperature
8 ounces mascarpone cheese, room temperature
2 cups confectioners sugar, sifted

Using a hand mixer, beat buffer and cheese until light and creamy. Add sugar and continue beating until smooth.

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9 months ago Mara

Thank you!!

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8 months ago Rachael Lahren

Mara, try this:
4 T butter, room temperature
4 oz cream cheese, room temperature
4 oz marscapone cheese, room temperature
1/2 C confectioners sugar
1/4 tsp pure vanilla extract
1/4 tsp fresh orange zest

Beat butter and cream cheese until fluffy (4 min). Beat in sugar, vanilla and zest. Fold in marscapone cheese.

This provides enough to generously frost the top of the cake.

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11 months ago deanna421

Made this last night as a birthday cake for my brother--topped with some mascarpone buttercream. Didn't have any Grand Marnier on hand, but the cake turned out beautifully with just a bit more fresh orange juice. It was a big hit--thanks for the recipe!

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11 months ago Ticketytwo

I've made this cake many many times. Delicious, fail proof , perfect!

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about 1 year ago Mrs. mck

has anyone successfully substituted almond flour and almond milk in this recipe?

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about 1 year ago valerie johnston

Can I make this as cupcakes do you think?

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about 1 year ago Kristen Miglore

Kristen is the Executive Editor of Food52

Yes -- in fact, Maialino sells these as olive oil muffins in the morning!

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about 1 year ago Mrs. mck

yes, I am bakingin a 9" spring pan. Thank you!!!

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about 1 year ago Mrs. mck

Thank yo for the answer. I just went ahead and puttered the sides, cut out a circle for the parchment and poured the batter on top with no problem. I cut the recipe in half...this may sounds stupid but I have to ask...do I cook for 1/2 the time since it is less volume?

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about 1 year ago WinterGal

if the pan you are baking in is as wide, then the bake time will be somewhat less. I had extra batter since my springform pan is smaller, so I poured the extra on a ramekin and surprisingly, it baked almost the full time! just make sure you get that nice brown color like the picture. the cake is not burned; that crunchy exterior is fabulous!

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about 1 year ago Mrs. mck

a little question...trying this recipe but not familiar with the steps...the recipe says to butter the bottom of the pan then it says to line the bottom of the pan with parchment paper...ok so, follow as written or put parchment, then butter parchment?

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about 1 year ago WinterGal

the butter is needed on the pan to hold parchment in place. then butter the parchment. I skipped this step, as I used a spring form pan and it turned out beautifully, but I was very careful loosening with a knife underneath. this is truly a wonderful cake!

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about 1 year ago mirabelle

GLUTEN FREE: Just made this cake today for a birthday cake. It turned out well - 2 layers and then frosted it with an orange buttercream. Tweaked the original recipe by: using much less oil - just under a cup (230ml) and making sure it was fruity, high quality oil. 2. used less sugar 1 1/4 (due to the sweetness of the icing.) Substituted G.F flour with extra 1/2 teaspoon of baking powder. Skipped the orange juice, rind and Grand Mariner, Instead boiled one juicy medium orange until soft, then blended half of it in the food processor and pulsed it to a pulp. (including skin). Added the pulp to the mixture - which should equal approx. 1/2 cup. These gave it a more intense flavour and sexy colour - whilst being non alcoholic too etc! Turned out to be a real celebration cake in the end. Good stock recipe!

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about 1 year ago JohnL

Sounds great. I have a recipe for orange muffins made entirely in the food processor that calls for a whole orange chopped fine that goes straight into the batter without pre-cooking, and it cooks right along with the muffins. It is a great idea if you like an intense orange flavor. I found the recipe in the now defunct Pleasures of Cooking magazine that used to be published by Cuisinart. Does anyone remember that magazine? I have collected most of the missing issues off Ebay. I was disappointed when they stopped publishing.

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about 1 year ago mirabelle

Double thumbs up John!! Shame that I cant help re. the magazines but if i do find any shall be sure to drop you a note on this comment section. viva la orange!! Best regards...

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about 1 year ago Barbara Moss

It must be a different two inch pan. I used a 9 inch springform and it was fine but it must be at least three inches tall.

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about 1 year ago Caro GF

Yikes! I took "a pan that is at least 2 inches deep" to mean if it's 2 inches deep you're good but this things is going up, up, up! It's at least 2 more inches above the pan lip. looks very cool but I wish now i had divided. I assumed because it was a dense cake that it wouldn't rise too much but I was wrong, eep

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about 1 year ago Madfolle

Amazing recipe. I substituted Grand Marnier by Rhum Orange Liqueur (c) Santa Teresa Rhum and they are made for each other. Also great with Cream cheese icing.

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about 1 year ago James A. Morris

For a commercial convection oven I would drop the temp 25 degrees f. and possibly reduce the time by 5 minutes depending on the load in the oven. This cake browns easily so watch it closely if using convection!

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about 1 year ago Cathy Cugini

Any time/temp recommendations for a commercial convection oven??

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about 1 year ago DLP

Can you substitute almond milk for the whole milk in this recipe?

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about 1 year ago KtMcB

I made this before and forgot what I substituted Grand Manier. Can I ust double OJ?

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about 1 year ago WinterGal

don't see why not! I think I had read that someone else had doubled the oj and the result was just as good!

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about 1 year ago Autumn Lilly-Harari

I've used only juice (both lemon and orange) and had great results. Just doubled the amount called for.

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about 1 year ago phyllisc

This is so easy and delicious! Next time I'd cut the sugar. I can see it being a basic fall-back with many possible variations -- limoncello and lemon zest and juice, amaretto, sliced almonds and a little extract. I used a 9" springform, baked for the entire hour, and it was perfect. I weighed the flour rather than measuring. The cake gets golden quickly, but I agree that it needs that hour. I love the easy cleanup - 1 bowl, 1 whisk, measuring spoons.

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about 1 year ago Rachael Lahren

We LOVED this cake. Because of it's density it is well suited for tea and coffee-style parties rather than after dinner dessert. I prefer to use table salt to kosher salt in dessert recipies as kosher has a bite-back salt taste. I served each slice with a dollop of marscapone frosting. Anticipating this, I cut the sugar in the recipe to 1 1/2 cups. The cake was just as delightful. I found 1 hour was not long enough to bake the cake, so I cover it lightly with foil, shiny side down, and continued baking for 15 more minutes (in 5 minute intervals) . Enjoy!

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about 1 year ago Maureen Jones

I am going to make again using Cup 4 Cup flour along with the almond flour and I will use a citrus flavored olive oil, either in whole or part. I did not have Grand Marnier but Triple Sec worked just fine.

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about 1 year ago Christine

I followed the recipe exactly and it is delicious! I love that it is very simple and uses pantry ingredients. I agree with others that the flavor is better the day after baking. Next time I will use 1/2 cup of Grand Marnier and skip the OJ.

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about 1 year ago daisybrain

You had some left the following day? Mine never last that long.

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over 1 year ago Maureen Jones

Thanks for the tip. I will look. I made it with almond flour and added more when I saw how thin the batter was. Another reader said her batter was thin and lumpy even with AP flour. I made it and it is difficult to cut and I would cut the oil back even more. I cut it to 1 cup and if I chill it, I think I can cut and serve.

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over 1 year ago James A. Morris

Cup4Cup is a wonderful gluten free wheatflour substitute created by Thomas Keller and crew. It might be what you need for the gluten free version. Available at William's Sonoma

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over 1 year ago daisybrain

I have been enjoying this recipe and have made several cakes. I've been wondering though, what would happen if I added cocoa powder? Today I made two and added 1/2 cup of cocoa powder, 1 tsp. vanilla and a little extra milk to one of them and the results were scrumptious. I eliminated all of the orange. The other cake was the standard recipe. It's amazing to whip up a cake like this with so little effort and time. 15 min. (Tops) at the counter, 1 hr in the oven and 1/2 hour on the cooling rack It's a dream. Top with a dusting of powdered sugar.

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about 1 year ago Autumn Lilly-Harari

I tried this and it was love at first taste! Thank you so much for sharing :)

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over 1 year ago Maureen Jones

Help!! Someone talker earlier about substituting almond flour for AP to make it gluten free. I just subbed cup for cup and the batter is way too loose. Any ideas without using AP flour to thicken

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over 1 year ago Ami

The batter for this cake is very loose, like nothing else I have ever seen. It's normal. You know the ribbon that forms with regular cake for which you whip eggs, etc.? That doesn't happen with this cake. The batter for this cake is loose and lumpy. Without having seen your batter, I can't be certain. But try baking as it is? Good luck!

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over 1 year ago Lee Atendido

Awesome moisture and perfect crumb for my taste. I added an orange cream cheese frosting for a little extra indulgence - it was so perfect with a good hand pour cup of coffee.

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over 1 year ago chichichicken

Great recipe and very delicious! I made a little tweaks to fit to my taste. I put only 1 cup of sugar instead of 1 3/4 cup and it was right sweetness for me; I increased orange juice to 1/2 cup because I didn't have Grand Marnier. I think that's the reason it has a strange sour and bitter taste at the end. It still tastes really really good though! I'd also note that I found it a little too oily so I will probably reduce it to 1 cup.

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over 1 year ago Shari

I was surprised this turned out as well as it did. Delicious!

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over 1 year ago Patricia Calvert

I've made this cake at least 6 times, mostly at tasting events to showcase olive oil that we produce. Everyone has raved about it; how moist it is, great flavor, "this is made with olive oil?" speechless. Greatest olive oil cake recipe I use, and I am constantly looking for new recipes to highlight our oil. Thanks for posting.

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over 1 year ago SM

My hubby loved this cake. So easy to make. Great texture. I used 1 cup of olive oil instead. Also added chopped pistachio nuts and tsp of vanilla to make flavor more intense. Will definitely make it again. Wonder if I can use pineapple juice next time for a different flavor.

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over 1 year ago WinterGal

love this recipe! not too oily or too sweet as recipe is written. it truly needs to bake the full time and turn that lovely brown that is crisp--a wonderful texture. not liking orange, I substituted lemon juice, lemon zest and lemoncello... wow! I also made some mascarpone buttercream icing for a little on the side. great recommendation! thank you for this recipe!

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over 1 year ago JohnL

Cat Cora has a recipe called Olive Oil Cake: Ladi Tourta that's playing to rave reviews on the Food Network site. I've made it twice. You might like it because it leans more to a lemon flavor with several tsps of zest, although it also contains orange liqueur and orange juice, lemon is what stands out when you taste the cake. It also has 4 ounces of finely chopped almonds in the batter. It is a wonderful cake but I think I slightly prefer this olive oil cake on Food52 because I really like the orange flavor. I may try Cora's recipe again and use orange zest instead of lemon, and then it may become my favorite olive oil cake (the almonds are a surprisingly subtle/pleasing ingredient). But the two cakes are otherwise very very similar. Cora's bakes in a 10-inch pan.

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over 1 year ago Laurence Tillett

This is absolutely THE easiest cake ever...and grown men have swooned at my table after the first bite. I make an orange syrup to drizzle over it...1 cup OJ, zest from 1 orange and 5 TBSP sugar....boil gently until reduced to syrupy consistency. This will also freeze well (both cake and syrup...in separate containers of course).

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over 1 year ago TSmith

I made this cake last night with the recipe as written, and it is absolutely delicious. Wonderfully moist; we didn't find it too oily at all. I never dreamed the orange and olive oil would go so well together. Such a simple, yet elegant cake.

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over 1 year ago Ami

I just made this, and it's so delicious. I love how simple and understated this cake is - no exotic ingredients, no challenging techniques, no crazy frosting . . . It's just simply good. I can taste the sponge that is so moist with olive oil.

I reduced the sugar to 1 1/2 cups since I normally think most recipes are too sweet. The cake is just sweet enough - I might reduce to 1 1/4 next time. I didn't have grand manier or cointreau, so I used burbon with extra orange zest. The cake turned out great! This recipe is a keeper!

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over 1 year ago Swiss Meringue

I made this cake for Easter, followed all the instructions precisely, and it was a huge hit - completely devoured. Beloved by all, young and old. I will definitely make it again, though I might experiment and cut the oil down to 1 cup and try Meyer lemons next time, or grapefruit! For such an elegant cake, it is extremely quick and easy to make. The cake will be quite golden brown at 45 mins, but it needs the full hour to set properly.

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over 1 year ago Magdalen

I found this recipe easily fills two eight-inch round pans. I used lemon curd between the layers and on the top, which I decorated with fresh raspberries.

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over 1 year ago Maureen Jones

Has anyone tried this with almond flour yet, cup for cup? I have bought the almond flour but not tried yet.

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over 1 year ago Susan Young

Made this cake over the weekend. Used 2 nine inch pans. It was so moist and tasty. Everyone loved it!

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over 1 year ago nannydeb

I made this cake today and wish I had read the comments first because I will definitely reduce the amount of olive oil next time I make it. Great flavor, just too oily. Also, I checked on the cake at 45 minutes and tested it since it was starting to get too dark on top and it was done. Of course, not a crumb will go to waste!

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over 1 year ago JohnL

It's true that after 45 minutes in the oven, this cake may appear to be getting too dark in the middle but don't let that fool you into thinking its going to burn. If it bakes for the hour, I find that the top browns evenly all over, and the cake will certainly not be overcooked, even if you think it's testing done at 45 minutes. If under baked by 15 minutes, one would get the impression it is too damp or oily. It is a super moist cake, but hey, it's an olive oil cake and it needs to be baked the full hour in order to develop a proper crumb, unless your oven isn't properly calibrated. I've made this cake at least 4 times; the recipe works as written, and its not an overly sweet cake, either. I think it tastes better the 2nd day, and the cake will keep nice and fresh for up to a week covered at room temp
It is easier to get out of the pan if it sits overnight. If you want to fancy up this very plain but delicious cake, you can sprinkle the top with powdered sugar or google mascarpone buttercream for a very simple recipe that goes well with the cake (mascarpone, powdered sugar and butter). I keep the buttercream in the fridge in a covered container and scoop out a little to serve with each slice of cake. It also keeps well (in the fridge) for a week.

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over 1 year ago saragrad

I have made this cake twice, once with orange and the other time with lemon zest and juice instead. My husband and I agreed that the orange version is way better! The flavour of the olive oil is more pronounced, the orange is obvious but not at all overwhelming and both flavours complement each other very nicely. Anyway this cake is so good for a "plain" type of everyday cake.

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over 1 year ago Gotowanie Girl

I made this cake this weekend and it turned out wonderful. There was a small raw patch in the center of the cake...next time I think I will pull it out a little ealier to make for a larger patch! The perfect breakfast cake for guests in town...

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over 1 year ago Deedles

Made 2 versions of this cake yesterday, using two different oils, Quail and Olive lemon oil for the lemon/blueberry cake, and mandarin orange oil for the orange/cranberry version. Both were extremely yummy, and were enjoyed in sample form by many folks. Baked both in an oblong 9x13 rounded edge baker, worked just fine with about 40-45 min. baking time ay 350 degrees. A go-to recipe that can easily be added to. Thanks!

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over 1 year ago blima

thank you for posting I was wondering if a 9x13 would work

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over 1 year ago sabrina

Speechless

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over 1 year ago Kate the brownalegirl

looks simple and delicious. can't wait to try it!

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over 1 year ago Taryn

This cake was amazing! I was short on cooking time, so I made it in two rounds instead of one. I also reduced the olive oil to a cup and used a combo of orange blossom water, OJ, grapefruit juice, and lemon juice for the liquid. It's so tasty!

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over 1 year ago Zita Vigier

Made it this evening and it is so good. Added a lemon raspberry glaze my fiancé loves it.

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over 1 year ago sophie

I have an olive oil cake recipe very similar to this. I use the best Californian olive oil - it's amazing what quality, grassy, flavor oil (like Corto or California Olive Ranch)can do.

In my recipe, the eggs and sugar are whipped with an electric mixer until they're super frothy and a very pale yellow. I find that this kind of whole-egg meringue adds a lightness to the cake which is much needed after so much oil. My cake also only uses a cup of oil and it's plenty. Lemon zest and juice is a very nice substitute for orange.

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over 1 year ago theresa94010

By far the best recipe I have come across in a long time. Made it for family tonight and it was a total success, enjoyed by all, not a crumb left. I used 1C ap flour and 1C whole grain pastry flour and cut the sugar by 50% and it was delicious and moist.
Can't wait to make it again next weekend. Thank you for sharing this fool-proof yet fantastic recipe.

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over 1 year ago hobbes1948

just made this with 1 c almond 1 c ap flour, reduced sugar to 1 1/4 cup and used skim milk and was still like the mailino version (which i enjoy often with coffee at the restaurant)

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over 1 year ago Cathy

Cathy
This cake sounds delicious! I'm going to bake one today. My mouth is already watering. Thanks for this recipe!

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over 1 year ago Sheryl

This recipe is amazing! Very moist and delicious! I made it without the liquor and added some orange juice instead. It had to bake longer in the oven for an extra 15 mins but that's it!

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over 1 year ago Marta

What a cake!!! I am from Spain where we have many types of olive oil cakes but this one is unbelievable!! I didn't have whole milk so I used 2% instead but it didn't affect the cake at all. So moist, so delicious, and so easy to make too. Oh my, I am in trouble…!

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over 1 year ago Ashley R.

Tastes good but is way too greasy. I reduced the olive oil to one cup as per some others' suggestions, but it didn't get crumbly at all. Anyone else have that problem? Looked great coming out of the oven but the next morning...a little soggy. Still tastes good, though!

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over 1 year ago Geni

I used a springform pan with good results. Flavor was light and delicious, but I thought it was too oily and a bit too sweet for my taste. Thanks Margot and Autumn for their suggested changes. I will also add more orange zest and reduce the salt by 1/2 tsp. I look forward to making this using lemon juice/zest instead of orange.

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over 1 year ago Margot Alexander

Great, easy cake (and you've probably got everything on hand). Used springform pan which worked perfectly. Made it twice: First time (Friday) substituted more orange juice for the liqueur; Second time (Sunday, as I had almost single-handedly eaten the entire first cake)I used cointreau, and a little less oil (first cake was a tad too oily). First cake had better orange flavor, second cake had a bit better texture and maintained its crunchy exterior better. Definitely better the next day, great for breakfast. Next time - which will be soon - I will try cutting down the sugar a little.

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over 1 year ago Autumn Lilly-Harari

I was thinking of cutting back a bit on the oil too. How much did you use? Did it help?

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over 1 year ago Margot Alexander

I used 1 cup plus a few drops (had been going to add the 1/3 cup and then decided to cut back). The cake is lighter but still extremely moist without being quite as saturated. Next time I will use just the 1 cup, only orange juice plus extra zest, a bit less sugar.

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over 1 year ago Autumn Lilly-Harari

Thanks Margot! I can't wait to test it out tomorrow :) (btw, I cut the sugar by a ¼ c. and I think it's perfectly sweet.)

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over 1 year ago Señora Hughes

this was amazing- Topped it with whipped mascarpone and fresh figs... I had 3 girlfriends over for dinner, and the entire cake was gone! Making the muffins now :)

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over 1 year ago Autumn Lilly-Harari

Just made this cake last night and am IN LOVE! Having it for breakfast just now :). I did cut the sugar just a tad (-¼ c.) since the orange liquor I'm using is a little on the sweet side, but other than that, I think I've found my new go-to cake. Thank you!

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over 1 year ago Anthony Back

Wow, this is simple and fabulous--definitely genius material!

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over 1 year ago Grayce

Cake was excellent, very moist. I didn't have whole milk on hand, so I used 50% half-n-half and 50% two-percent milk. We don't use alcohol, so I doubled the OJ. I added a 1/4 cup of chopped pistachios. The bites varied among orange, salt and pistachio, and combinations thereof. Great with strong, black coffee.

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over 1 year ago Jo Jackson

Best cake EVER! And I used organic unbleached spelt flour. And dummy me left the milk out!!! Seriously swooning over it...do I need the milk?? What does the milk do?? My kids loved, loved, loved it too - it's almost healthy! Ha, ha, thanks!

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over 1 year ago James A. Morris

I sent this recipe to my wife on Feb 12. She had it in the oven when I got home from work. Amazing recipe. Simple but elegant. The rceipe had two differing amounts for flour in the article was 1 cup flour and in the linked recipe was 2. We made the one with 2 cups. didn't have Kosher Salt but did have coarse flaked sea salt. We use Gran Gala as I like it better than Grand Marnier because it has more flavor. The cake was wonderful warm out of the oven. the next day eaten out of hand at room temp, the orange really emerged. We went through it so quickly that my son made another one but used the 1 cup flour recipe. That was when we realized there were two different recipes posted.

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over 1 year ago cindy

what could you replace the grand marnier with?

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over 1 year ago Cheryl

This cake was magnificent! It was easy and quick to prepare - ingredients were pantry staples with the exception of the Grand Marnier. The taste was devine and SO moist that it reminded me of fresh bakery cake. I seem to have encountered the same minor issue as everyone else; too much batter for the pan! I use my grandmothers baking pans which are about 50 years old but they are the best! I just used a very small loaf pan for the remaining batter and made a personal one for lunch. This will be one of my quick "sweet" fixes, @ angie --- I got the same request!

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over 1 year ago angie

I made this cake for Valentines(have an Italian husband) and it was great...easy. I also had two much batter for for my pan, so put the overflow in a small pyrex bowl and it was fine. I swear I could taste the salt crystals in the cake..just an occasional hint. Possible? H has requested I make it again.

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over 1 year ago Caroline Lange

This cake is through the roof—I made it twice in one weekend. No Grand Marnier, so I just subbed in fresh-squeezed orange juice. I think I'm going to make this my signature cake.

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over 1 year ago WendyKamasaki

Delicious! I added cranberries on the top before baking, and it came out great!

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over 1 year ago LLStone

I made this over the weekend, and it may be my very favorite! It was so good and my guests loved it. I think you can taste the booze / citrus more after a couple of days - I'm looking forward to experimenting. This is probably my fave Genius recipe since Genius hummus! Thanks for sharing.

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over 1 year ago Jennifer Wright Cook

YUM! but what about a gluten free flour? would that kill it? help?

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over 1 year ago karencooks

I baked this cake on Saturday, 2/15/14, and it was easy and delicious!! Used a standard 9" round cake pan (which did not have 2" depth) and had no problem with overflow. It's great plain or served with some berries. Thanks for posting this simple and tasty and recipe.

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over 1 year ago Aruelle

Perfect taste! Simple to make! Well balanced to serve with fruit. I had guest who was lactose intolerant so used almond milk. It turned out great!

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over 1 year ago fitsxarts

I made this in a 10-inch springform (no overflow issues) and baked for 50 mins. To die for! A new classic.

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over 1 year ago AGA Lover

Live in midcoast Maine, using an AGA cooker (no temp controls for those who don't know AGAs) with a 9" x 2" older Kitchenaid heavy cake pan I inherited but had never used. Used half robust EVOO and half light flavor EVOO (both Pompeian brand), added a healthy pinch of fresh ground nutmeg and two healthy pinches of fresh ground black pepper, with the remainder of the recipe the original. It crusted up to perfection and wasn't too dense or oily. Served it with fresh strawberries that were thick-chopped and macerated with a dash of brandy and a teaspoon of sugar (or packet of Splenda); some toasted sliced almonds; and fresh whipped cream with a dash of pure vanilla extract. Exceptional, and exceptionally easy, even for a non-baker like me!! My wooden toothpick came out totally clean and dry when I tested the cake, so that may explain the lack of residual oil as it probably was used up to keep the cake moist as it may have gone beyond the recommended bake time? I will definintely make this again and again for friends and family! (I also suggest that, if you are past 50, it not be consumed after a heavy meal unless you have the digestion attributes of a teenaged boy...). Am looking forward to oven-toasting a slice of this for breakfast!

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over 1 year ago kath1

I've made it and it looks wonderful. Some oil has come out but I had to cook it in the bottom of a hotter oven. Also I left out half a cup of sugar and used Seville oranges, so am hoping for something sprightly.

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over 1 year ago Stellamom

I tried this yesterday at the Italian restaurant where I work and it was a hit - lovely and tasty cake! I used a 10 inch deep pan and it worked out well. Seemed maybe a bit of the oil settled to the bottom so wondering if anyone else had that happen? A wonderful cake nonetheless; can't wait to pair it with various fruits! Thanks :)

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over 1 year ago Jack

Hi, is there any chance your recipes could include metric measurements? saves having to to the calculations. Some great recipes on this site.

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over 1 year ago Sally Debono

Does everyone who has successfully baked this have super-deep 9" cake pans? I (stupidly) didn't check out the basic volumes involved, so I had a big mess on my hands when the batter did not fit in my pan. Currently, after a lot of bother, my cake is in the oven in a large bundt pan! We'll see how it bakes. I am a 75 y.o. with nearly 60 years of baking experience; made no mistakes in my measurements.

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over 1 year ago Barbara Moss

I made the same mistake and had to take some of it out and put it another pan. Those of us who are of an age have old fashioned cake pans which a 1 1/2 inch deep. I guess these recipe developers have never seen one. However, i have them in both 8 and 9 inch size. Probably10 inch as well.

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over 1 year ago Sally Debono

Thanks for understanding. It would be helpful if the recipe could be modified with the warning that the 9" pan should be at least 2" deep. In the bundt pan, it gets done faster, of course, but it is a bit fragile when trying to remove from the pan. I will serve slices trimmed with fresh strawberries and lemon Greek yogurt. I will definitely NOT be "presenting" the cake.

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over 1 year ago trvlnsandy

I made about 8 cupcakes as well. Could tell it was going to be too much for my pan -- but, I do have deeper ones which likely would have accomodated. Probably could have made two layers of the pans I used

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over 1 year ago Sally Debono

Hindsight is wonderful, I am sure I could have gotten 2 layers. Maybe some day for birthday.

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over 1 year ago Kristen Miglore

Kristen is the Executive Editor of Food52

Hi all, thanks for your feedback and your patience -- I've updated the recipe to clarify that the cake pan should be at least 2 inches deep or the batter should be divvied up between 2 pans.

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over 1 year ago AGA Lover

My 9" x 2" was perfect. I am thinking about maybe using this as a layer cake at some point...do you think using two 8" x 1" pans would do a good job for that?

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over 1 year ago Kate

New to baking and live at ~5500 ft. Has anyone tried this successfully with high-altitude modifications? If so, what did you do?

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over 1 year ago jkcoop

Yum! Made this with olive which had been pressed with blood oranges, so delicious. This is so simple and so good, will be a staple for sure.

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over 1 year ago Reeshiez

If I make this with regular (not myer lemons) would I have to add extra sugar? Also I don't have grand marnier in the house. What would a good substitute be?

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over 1 year ago daisybrain

I made this last night and I WILL make it again. So simple, so delicious. I can't wait to bring a wedge to my dad. Thanks for another family favorite.

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over 1 year ago KitchVega

Baking in the oven right now! I added some more juice and zest. The batter tastes amazing! Can't wait to see how it turns out!

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over 1 year ago Jennifer Higgs

SOO good!! I used about 1 and 1/4 cup blood orange-infused olive oil and the rest was extra virgin olive oil; the rest I followed the recipe. I filled the cake pan and had enough batter for 5 regular muffin tins. I thought I left the muffins in for too long, but about 30-33 minutes in my oven was right. Delicious, most, great crumb!

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over 1 year ago JohnL

I re-made this cake with the correct amount of sugar (1 3/4 cups not 1 1/3 cups) and had a different result. My problem with the first version was solved: this time it turned out sweet enough to suit my taste. The additional sugar also changed the texture of the cake; it is still succulent and moist, but now with a discernible crumb (sodden texture issue solved). Though this is a plain cake, I find it irresistible. It is SO good and SOOO easy to make, it belongs in any cake hall of fame file. I used and liked the "Extra Virgin California Estate Olive Oil" from Trader Joe's. I repeat: anything this good that is this easy to make, belongs in the "genius" category. Fab recipe/must try.

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over 1 year ago Kristen Miglore

Kristen is the Executive Editor of Food52

John, I'm so impressed you made it again, and I'm really sorry that this was posted with the incorrect amount at first -- I'm not sure how that got in there. I'm glad you like the cake as written!

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over 1 year ago JohnL

perfection!

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over 1 year ago Lost_in_NYC

Hi Folks: Could one use egg replacers and omit the Grand Marnier (use orange essence instead?) if I'm baking this for the "no eggs-no alcohol" crowd?

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over 1 year ago ChristyBean

I just took it out of the pan to cool completely and scraped all the crispy bits off the side of my springform, and boy is it tasty! I'm hesitant to add anything as a topping, as it's already got some (lots of) fat from the olive oil, and it seems pretty sweet. In this case, buttercreams and glazes might be over the top. It's destined for a Franco-Korean party, so I don't want to overdo it. From what I gathered with the crispy bits, though, it might not need anything else. I'll report back after the party!

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over 1 year ago faye

So what do you think about the question of using coconut oil instead of Olive Oil??

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over 1 year ago Kristen Miglore

Kristen is the Executive Editor of Food52

I really love the olive oil here -- that's what I'd recommend trying first!

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over 1 year ago Shihtzumama

Hi everyone. I'm new to this site! Came across it while searching for a turkey meatball recipe. What a find! I'll definitely be hanging out here. Question: I'm snowed in, too. I'd like to make this cake today, but I don't have extra virgin olive oil. Will traditional do? Also, can someone please recommend extra-olive oils that won't break the bank? Thank you!

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over 1 year ago Kristen Miglore

Kristen is the Executive Editor of Food52

Welcome! Do you like the flavor of the olive oil you have? That's the most important thing. It should work, but you want it to taste good. I've been impressed with the price of California Olive Ranch olive oils, given how high quality they are -- maybe others will have suggestions too.

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over 1 year ago Shihtzumama

Thank you Kristen. I do like the olive oil we have at home, so I will try it. I'll look for California Olive Ranch oils - I'm in Charlotte; I hope I can find them locally.

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over 1 year ago Shihtzumama

My husband brought home California Olive Ranch extra virgin olive oil from Harris Teeter - it was on sale, too, 16.9 ounces for $7. I'm making that cake tonight!

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over 1 year ago Nancy Mck

Ditto California Olive Ranch. Great flavor, great price.

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Mmmmm. I think I'm going to make this tonight under the pretense of it being a Valentine's Day dessert and under the reality of simply wanting. that. cake.

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over 1 year ago jkcoop

I have some olive oil which was pressed with blood oranges, would that be alright to use?

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over 1 year ago Kristen Miglore

Kristen is the Executive Editor of Food52

Yes, sounds like it should be lovely.

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over 1 year ago Mary Latimer

Cake turned out great. Patiently waiting until it has fully cooled. Thanks for the quick response to my sugar question, 1 3/4 being the correct amount.

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over 1 year ago faye

I haven't tried this yet but sounds wonderful. I'm wondering if I could substitute coconut oil instead olive oil. I'm trying to use coconut oil as much as possible. Sorry to add to others that want to change your receipe...I will try it as written. thanks

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over 1 year ago Mary Latimer

I just made the cake using 1 3/4 cup sugar which is the amount given on this page. You said the above amount is the correct one, so need clarification as to how much sugar, My cake is in the oven so will let you know later how it turned out.
Mary L

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over 1 year ago Kristen Miglore

Kristen is the Executive Editor of Food52

1 3/4 cups is correct!

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over 1 year ago JohnL

The best thing about this cake is its ease of preparation. It's at its best right after it has cooled down, while it still has crispy edges and bits. After you cover it for storage, the crisp is lost and the whole thing is pretty much sodden, with texture similar to a cake made with pudding mix (remember the 60s?). The orange flavor is there, but I would like more; if I make this again, I will add the peel of a small orange removed with a citrus stripper and the pieces chopped large enough to bite into and get bursts of orange. This is not a very sweet cake, so anyone hoping for that may be disappointed. It is wonderfully moist (it is, after all, saturated with olive oil) and if you eat it out of hand, your fingers will glisten with oil afterwards. I'm wondering if a little icing made from confectioner's sugar and orange and lemon juice would help sharpen and sweeten it more to my liking, perhaps with orange flower water as well. It's a very subtle cake. The mascarpone buttercream mentioned in the intro sounds like it would definitely improve this cake. I'm glad I tried this recipe==I've been meaning to try an olive oil cake, and now I have! With tweaks, it may yet qualify as genius. especially since it is so wonderfully easy to prepare.

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over 1 year ago Maureen Jones

That was my question. Another member posted that in her comments below and I was hoping she would answer.

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over 1 year ago Lea

I would love to try a gluten free version of the cake, but 4 cups of gluten free flour? Really? Instead of 2 cups of white flour?

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over 1 year ago Kristen Miglore

Kristen is the Executive Editor of Food52

See my response below -- thanks!

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over 1 year ago Maureen Jones

The gluten free suggestions is twice as much gluten flour as AP flour in original recipe. Is that accurate. If I use Almond Flour do I use 2 cups to 2 cups AP flour or increase that as well?

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over 1 year ago Kristen Miglore

Kristen is the Executive Editor of Food52

Nope -- the brand is just called Cup4Cup (meaning you can substitute "cup for cup" with all-purpose): http://food52.com/provisions...

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over 1 year ago Barbara Moss

This seems too much batter for 1 9"cake pan. It was way more batter than one cake pan could use.

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over 1 year ago Kristen Miglore

Kristen is the Executive Editor of Food52

Thank you for letting us know, Barbara. It worked well in the type of 9-inch round pan we have in our office, which is 3 inches deep -- how deep is yours?

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over 1 year ago Juergen Hartl

The cake is exquisite.
I had enough batter for a regular 9"x1" round pan and an 8" round pan.

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over 1 year ago JohnL

I used a standard 9-inch pan that is 2 inches deep. It is definitely not too much batter. It worked out just fine.

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over 1 year ago JohnL

Most layer cake recipes are written for pans that are 2 inches deep. I've never even seen a round 9-inch by 1-inch deep cake pan. Some of the square and rectangular pans for specialized uses are only an inch deep. Some French tart pans with removable bottoms are that shallow. This recipe works perfectly in a 9x2" round pan.

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over 1 year ago Barbara Moss

I measured my pan and it is the old fashioned type of cake pan. 1 1/2 inches. I don't have the professional kind and these are probably 20 years old. However, I have been using them for cakes and until now never had a problem.

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over 1 year ago bakingfamily

Barbara, I'm unfortunately with you -- good old-fashioned cake pans, and this batter is about to overflow. Figured if Food52 said "9-inch cake pan" that they really meant it, so did not second-guess.

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over 1 year ago Eva

I had the same experience. Way too much batter for a standard 9" round cake pan. But the cake was delicious.

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over 1 year ago JohnL

I agree it could pose an overflow problem in a pan less than 2 inches deep, because in my 9x2" pan, the batter rose all the way up to the rim, and the center of the cake rose up even higher. But I've made this cake twice now, and the 9 inch round 2 inches deep pan worked perfectly in my kitchen (I have Magic Line pans that I learned about from Maida Heatter many years ago; you can get them at Sur La Table).

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over 1 year ago Susan Dahl

I used a 9" springform pan. Perfect

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over 1 year ago AGA Lover

Can this be made with cake flour? Any preference in the EVOO...like pale yellow or the fruitier green?

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over 1 year ago Kristen Miglore

Kristen is the Executive Editor of Food52

Haven't tried it with cake flour but it would probably be lovely. Pastry chef Rachel Binder likes a sweet, not bitter olive oil, but we tried it with various kinds and always loved the results. Just make sure it's good quality and you like the taste of it!

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over 1 year ago Jen

This recipe sounds devine!
If we were to experiment one day by subbing out the OJ and zest for Meyer lemon juice/zest, how much would you suggest we increase the sugar?

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over 1 year ago Kristen Miglore

Kristen is the Executive Editor of Food52

With Meyer lemons, I don't think you'd need to -- they're plenty sweet.

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over 1 year ago Stacey Snacks

I have made many olive oil cakes in my day, and I love Maialino's the best. Years ago when they first opened, the chef scratched the recipe on a napkin for me, but the ingredients were not the same, because it was made for the restaurant (so the amounts were huge!). I am happy to have it scaled down to human size! I love it! Thank you!
Stacey Snacks

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over 1 year ago Maureen Jones

About the flour sugar question. You say all is fixed. Does that mean the recipe has been corrected. Which version should I use?

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over 1 year ago Kristen Miglore

Kristen is the Executive Editor of Food52

The recipe as it appears above is correct -- sorry for any confusion.

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over 1 year ago Delphina

Sorry reposting... Had some smart text typos on the earlier post.
Question : on the original post page the recipe states :
1 cup flour
1 3/4 sugar...

On this full recipe page it says :
2 cups flour
1 1/3 cup sugar

Everything else is the same.. Which is the correct qty? I'm confused.
Thanks!

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over 1 year ago Kristen Miglore

Kristen is the Executive Editor of Food52

All should be fixed now -- thank you!

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over 1 year ago Delphina

Question : on the original post page the recipe cakes for
1 cup flour
1 3/4 sugar...

On this full recipe page or says :
2 cups flour
1 1/3 cup sugar

Everything else is the same.. Which is the correct qty? I'm confused.
Thanks!

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over 1 year ago PreyeUboh

Can I substitute GM with orange juice? Or something else?

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over 1 year ago Kristen Miglore

Kristen is the Executive Editor of Food52

You should be able to substitute an equal amount of another liquid here -- I'd recommend orange juice or a combination of milk and orange juice.

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over 1 year ago Linda

When making this recipe as muffins, how is the baking time affected?

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over 1 year ago Kristen Miglore

Kristen is the Executive Editor of Food52

We haven't tested that variation, but I can check with Maialino's pastry chef, Rachel Binder! The baking time is much shorter, I'm sure.

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over 1 year ago drmiggy

I just made these as cupcakes, but with cup-4-cup gluten free flour. It took 30 minutes at 350 and they came out perfect. The recipe as written makes about 2 dozen cupcakes

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over 1 year ago sdschorr

Could this be made with almond flour instead of regular flour?

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over 1 year ago Kristen Miglore

Kristen is the Executive Editor of Food52

I haven't tried myself, but it's worth a shot.

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over 1 year ago drmiggy

@sdschorr If you are looking to make a gluten free version, I made these with cup-4-cup gluten free flour and they came out perfect.