Make Ahead
Maialino's Olive Oil Cake
Popular on Food52
621 Reviews
Twila K.
March 29, 2024
This is the best olive oil cake I've had!!
Nice texture and very moist without being heavy and dense.
I sometine finely grind polenta and add it in rather than almond flour- nut allergies in the family. It gives it an added, really a nice texture and yummy as well!
Nice texture and very moist without being heavy and dense.
I sometine finely grind polenta and add it in rather than almond flour- nut allergies in the family. It gives it an added, really a nice texture and yummy as well!
nancy
March 25, 2024
Please stop sending me the reviews! This is going on now for over a year and i would like to opt out but I don't see an option for that anywhere. thanks N.
swry
March 25, 2024
Nancy - looks like you can update your notification preferences by clicking the little person icon in the upper right hand corner, selecting Email + Newsletter Preferences towards the bottom of the window, and unchecking "About comments on recipes or articles I've commented on".
swry
March 25, 2024
I made this for the second time last night, holy moly! I only use about 200g of olive oil. This time I divided amongst two 8" rounds and baked for 35 minutes. Once completely cooled, I layered with a mascarpone whipped cream. Delightful! Oh, I added a splash of vanilla extract too.
Mary A.
February 27, 2024
This cake is delicious, if you can wait a day or so before eating it! Maybe it's because I'm in Florida and it's very humid here, but I ended up having to bake it for almost 30 mins more than the recipe called for. I was initially disappointed with it because while it was being baked, and even after it was done and I took it out of the oven to cool, there was almost no aroma. I cut into it as soon as the cool down was completed, and there was barely any noticeable taste.. mostly olive oil and faint orange, not very appealing in my opinion. I read all the comments though, and tried another slice the next day... MUCH better, much more flavor! And again, I tried an additional slice on day 3, and wow, even better, & there it was, both the wonderful aroma and taste of orange - perfection. What an interesting cake! It took 3 days to really develop the flavor!
Mary A.
February 27, 2024
I can't figure out how to add more to my comment above, but wanted to mention that when you pour the batter into your pan, you are LITERALLY pouring it, haha! It was completely liquid, but this is how it's supposed to be! I got scared at first and thought maybe I'd used too much olive oil, until I read a super helpful comment from someone else who said to not be scared, and that the batter is supposed to be extremely liquidy.
Rebecca H.
February 26, 2024
Made this over the weekend. Came out delicious! For those who did not like it, when I tried it a few hours after making it, both my husband and I weren't wowed by it. But when trying it a day later, the flavors had set and it was moist and delicious. I imagine the olive oil used makes a huge difference.
Twila K.
February 24, 2024
This is one of the best olive oil cakes!!!!
I added ground cornmeal (+ finer grind) cornmeal as my daughter has allergies to nuts. It was amazing!
Will try the other additives they suggested.
My go-to olive oil cake!!
I added ground cornmeal (+ finer grind) cornmeal as my daughter has allergies to nuts. It was amazing!
Will try the other additives they suggested.
My go-to olive oil cake!!
Jo
February 23, 2024
This cake was truly awful. All I could taste was the oil and some salt, even with the inclusion of orange zest, juice and Grand Mariner
sheila
February 23, 2024
I don't know what went wrong for you but having made this cake in muffin/cupcake form, multiple times, I can say it is one of the most elegant and delicious desserts ever. Make sure to use the best quality olive oil with a neutral taste.
JAG
February 23, 2024
I followed the recipe exactly. This is the first cake I’ve thrown away. I found it to be heavy, oily and salty. Yuk!
deborah L.
February 22, 2024
This was AMAZING. Made per the recipe, using in-season satsuma oranges. Baked in a loaf pan, which took significantly longer. Froze well, and I defrosted/toasted individual pieces for months.
Alexa
January 28, 2024
I didn't have Grand Marnier, so I substituted with a splash of Chambord and 1/2 teaspoon of orange extract, which I think got the job done. Yielded 2 X 9 inch diameter 1 inch depth cakes. 1 hour may have a bit too long, will try 50 minutes next time. Yummy!!
Kay
January 27, 2024
Modifications: only 1 cup olive oil, 1 cup whole milk yogurt instead of milk, reduce sugar by half a cup, no liquor but zest of lemon and a dash of lemon extract instead (in addition to orange zest and juice). Incredibly tender and perfectly sweet!
jasbneal
January 6, 2024
I've always been a bit intimidated by cakes but I thought I'd try this one considering how simple it is. I loved it! The olive oil keeps the cake moist for a long time. (It took us two weeks to finish it but it tasted just as good as when it came out of the oven!) I used a 9x2 inch pan and keeping it in the oven for an hour was a bit too long, as it was slightly browned on the edges. I probably should've started checking at the the 40 min mark. Can't wait to substitute a Japanese whiskey for the Grand Marnier and to make a layer cake version of this with coffee buttercream! :)
Jessiev13
January 1, 2024
I bought a nice Portuguese olive oil (Herdade Do Esporao) to make this cake, it is delicious! I substituted the following out of necessity: King Arthur’s gluten free measure for measure flour, 1/2 cream 1/2 milk (bc I ran out of milk:), and 1/2 tsp of orange extract instead of the grand marnier. Also reduced the sugar to 1 1/2 cups, it was enough for me! Fantastic! I’ll make this again and again! Excited to try it with the Grand Marnier next time!
Andrea
July 20, 2023
As a non baker this is a simple, not overly sweet recipe that I often make for guests and holidays. Leftovers make a great breakfast treat!
Redonna
July 19, 2023
I made this cake for my daughter's birthday. She loved it. My next door neighbor is still raving about it being the best cake he ever had. Easy to make and soon moist.
ALLISON
July 12, 2023
I love this cake! We even had Olive Oil cake at our wedding from how much we love this one. I like to play with the recipe as it is very forgiving and still delicious every time. A little extra Grand Marnier sometimes, yogurt instead of whole milk, some cardamom, orange and lemon zest (wild, I know), half almond flour.. etc. This recipe is easy and fun, making a perfect birthday cake or snack with tea.
Tiffany B.
May 29, 2023
I made this cake today and, from what I tasted of the crumbs left when I released it from the springform pan, it's delicious and surprisingly not too sweet. I will say that you should unlatch the springform earlier than the half-hour resting time because mine became glued shut due to the sugar. The cake cracked because I used too much force getting it released during the remainder of the cooling period. It's okay, though, as powdered sugar will cover it.
Other notes: Measure using a food scale (grams) because the weight varied significantly from when I just used measuring cups (yes, I always spoon the flour in properly after fluffing it up). If you are not using Diamond Kosher, measure your kosher salt by grams too. It's 5 grams for the amount stated in the recipe.
Lastly, I took the advice given and emulsified the oil with the yolks. I whipped the whites and folded them into the batter after the dry ingredients were added.
Do not fear; this looks like soup when you put it into your pan. After I cooked it for the full hour, it was perfect!
Other notes: Measure using a food scale (grams) because the weight varied significantly from when I just used measuring cups (yes, I always spoon the flour in properly after fluffing it up). If you are not using Diamond Kosher, measure your kosher salt by grams too. It's 5 grams for the amount stated in the recipe.
Lastly, I took the advice given and emulsified the oil with the yolks. I whipped the whites and folded them into the batter after the dry ingredients were added.
Do not fear; this looks like soup when you put it into your pan. After I cooked it for the full hour, it was perfect!
Diji
May 1, 2023
As stated repeatedly, this could not be simpler or quicker, and it is possibly the best cake we have ever had!
The rest of my family must all eat gluten-free, and my daughter dairy-free as well. ;-(
So, I subbed Namaste brand Organic GF Flour mix for the flour, and oat milk for the milk. Instead of Grand Marnier I used all citrus juice: combination of orange, lemon and lime, as well as the same combo of zest (probably more zest than the original recipe calls for. I did decrease the oil and sugar slightly (and could probably reduce both further) so....I guess I didn't make this recipe EXACTLY....
In any case, absolutely superb and divine!
Next time, I am going to try it in a sheet pan instead of a cake pan. The absolute best part of the cake is the chewy, caramelizy [sic] crust, so if I can maximize that - and get 4 CORNER pieces to boot - what in the world could possibly be better?! (Anybody else tried this already?)
The rest of my family must all eat gluten-free, and my daughter dairy-free as well. ;-(
So, I subbed Namaste brand Organic GF Flour mix for the flour, and oat milk for the milk. Instead of Grand Marnier I used all citrus juice: combination of orange, lemon and lime, as well as the same combo of zest (probably more zest than the original recipe calls for. I did decrease the oil and sugar slightly (and could probably reduce both further) so....I guess I didn't make this recipe EXACTLY....
In any case, absolutely superb and divine!
Next time, I am going to try it in a sheet pan instead of a cake pan. The absolute best part of the cake is the chewy, caramelizy [sic] crust, so if I can maximize that - and get 4 CORNER pieces to boot - what in the world could possibly be better?! (Anybody else tried this already?)
KTD
April 30, 2023
Super simple, exceptionally moist. I skipped the Grand Marnier but will try including it next time. Without it I could have probably used more orange zest for that extra citrus pow.
DinghyB
April 29, 2023
I’ve made this cake several times and while I absolute love the flavor and ease of this cake, it is not until after I’ve made it each time that I remember that I was going to cut the amount of oil in half the next time. It’s really that oily and I’m not sure why. It’s still a wonderful cake but the amount of oil causes it to be a bit stodgy and there really isn’t any reason to put that much fat, even if it’s high quality fat, into your cake. So, hopefully I’ll remember next time because I really do love this cake and it is virtually impossible to screw up.
MrsBeeton
April 29, 2023
I was determined to be a part of the club on this one. Almost 600 reviews? "Most beloved genius dessert of all time"? How could I, a devoted Food52er, not love this cake? But I don't. That's just the truth of it. And I did really try: I think I've made it four times. Once, I actually threw it out thinking I had mistakenly doubled the olive oil. Nope, turns out it really is that oily. Perhaps I'm just missing the olive-oil-cake gene. But whatever it is, I'm going to let the rest of the Food52 community eat [the] cake.
m1002b
April 29, 2023
Cut the olive oil and milk to 3/4 cup each. Baked about 10 min longer. Came out well. Threw several away as well.
doerain
April 20, 2023
I've made this recipe a few times now. Love the pudding type texture it develops and the flavors get better the longer you keep it. It can last a week or two when refrigerated. Only tweaks I made to recipe was adding 1/4 tsp cinnamon and 1/4 cup diced preserved peaches (drained of their juice); Such as the Dole fruit cups where fruit is in its own juice so not overly sweet. Sublime.
Lisa
April 18, 2023
I cannot wait to try this for a luncheon I’m going to. Can you tell me bake time for muffins? Thank you!
sheila
April 18, 2023
sheilaApril 28, 2017
Happy to share: I bake them at 350 and usually for 18 minutes but start checking them at 15. They should be golden on top and toothpick comes out dry. For the Mascarpone frosting: whip one cup heavy cream to whipped cream, add 8 oz mascarpone and 1/2 cup confectioners sugar. ENJOY!
Happy to share: I bake them at 350 and usually for 18 minutes but start checking them at 15. They should be golden on top and toothpick comes out dry. For the Mascarpone frosting: whip one cup heavy cream to whipped cream, add 8 oz mascarpone and 1/2 cup confectioners sugar. ENJOY!
Bunnilein
December 17, 2023
I’ve made this cake more times than I can count since it was first published here—it’s the absolute favorite of my twenty-something sons. I’d never seen a suggested topping that appealed to me before this one, Sheila, so I tried it Friday night for an extended-family dinner party. What a hit! Just perfect—thanks so much for sharing!!
Toddie
February 22, 2024
You're going to laugh but I had to read your post several times before I realized you were referring to the age of your sons rather than the quantity...
panania
April 17, 2023
Excellent; really great. It does seem a bit 'over moist' to me, but my guests all found it perfect. It was an easy recipe to follow (and remember) and I prefer it over another recipe that uses butter. Thanks!
Mary
April 17, 2023
I have recently been diagnosed with a heart problem, sodium severely restricted. I have been able to find sodium free baking powder but I am wondering if I can leave out the baking soda. Anyone have any ideas if I can do this without having my cake fail.
ellemmbee
November 27, 2023
Perhaps if you separate the eggs, and gently beat the whites, adding them after the batter is combined, that will compensate for the b.p. Worth a try.
Jeanie55
April 16, 2023
This is hands down, the best cake I’ve ever had!
My family and friends cannot get enough of it.
I can’t explain it- you’ll have to try it yourselves!
My family and friends cannot get enough of it.
I can’t explain it- you’ll have to try it yourselves!
kim
April 16, 2023
I have made this cake at least twice a year for several years now. My son requests it for his birthday, and it’s great to ship because it does not get stale. It always take a little longer than hour, but this year I have a new oven, so it could be different. I have made 2 smaller cakes with the batter, and while they do take less time to bake, they don’t get that delicious crackly caramelized crust because they are not in the oven long enough. Still good, but not AS good. I went back to the 2” deep 9” cake pan. I have used different kinds of olive oils, and they all work, but the fruitier ones (over the grassy/peppery are the best, I think. You really can’t mess this cake up, but you have to be patient and just let it bake until it’s really done in the middle without wet crumb.
llau
April 7, 2023
I made this last Sunday and followed the recipe as closely as I could. I used 2% milk as that's what I had. I prefer measuring using grams when baking and used 280 grams of flour. I've tested this a few times with other recipes and found the flour I use (Robin Hood All-purpose) weighs 140 grams per cup. My cake needed 68 minutes in the oven to set. I used the full 350 grams of sugar and did not find it too sweet. My husband, who is not a huge cake person has been having a slice of this cake daily. Today it was for breakfast. It's now Friday and the cake is still wonderful (just sitting under a cake dome on the counter). This will be added to our usual repertoire!
Pamela
April 4, 2023
I made this cake and was just amazed at how decadent it felt to eat. This is my go to now for a birthday treat. Thank you for this delicious recipe.
ET
April 2, 2023
Fool AND fail proof. I have messed with this recipe every which way to Friday and it always comes out and makes me happy. I’ve used GF flour, paleo flour, Meyer lemons instead of oranges, no liquer at all more often than not, pure (no erythropoietin)monk fruit instead of sugar (use half of recommended dosage), almost always kefir instead of whole milk and sometimes barely a cup of olive oil. I offer this up not as an insult to the OG Maialino Love Cake Extraordinaire, but to give confidence to those of us who often take the road less travelled, because Maialino has our back even if she doesn’t know it.
Ashley
April 2, 2023
Wonderful! Easy and delicious. Also stays moist due to the olive oil. I made a half recipe in a loaf pan and baked for 45 minutes. Came out perfect. In the future I might try lemon zest/juice and herbs like thyme, rosemary, or lavender just for fun. A citrus glaze would also be yummy.
tanimags
March 31, 2023
I am about to bake this cake for a gathering. It sounds so interesting. My question is has anyone ever baked it ahead and frozen it for later? Once I have tasted it I will definitely review it!
mesugo
March 31, 2023
I do freeze it regularly! Wrap it very well, like any fat, this oil cake tends to take on flavor after a while, and freezer-flavor isn't the most palatable :) Otherwise it freezes and thaws well, give it plenty of time to thaw in the fridge (overnight will do it!) It's a great cake, and a family favorite for years now since I found it here, hope you enjoy it!
Marques
March 31, 2023
I haven’t frozen this, though have wondered. Otherwise perfect for making ahead, as it settles beautifully and is perfect 1-2 days later.
deborah L.
April 15, 2023
I made it in 2 loaf pans and froze one. I precut it and put wax paper between pieces so it was easy to take 1 at a time. It is EXCELLENT toasted (we broil it) with coffee. The edges get nice and carmelized and it lasts for months.
RalphA
March 29, 2023
I finally made this cake and it is delicious! I followed the recipe exactly and baked it for exactly 1 hour and the moisture, texture and consistency were absolutely perfect!! The only change I will make when I make it again is to use a non-stick spring form or cake pan. I used a 9x2 aluminum cake pan and while the cake cooked perfectly and the top came out golden brown with an amazing "crust", the sides and bottom were too light. Can't wait until tomorrow morning to enjoy another slice with my coffee!!
Melva G.
March 27, 2023
This cake has been haunting my news feed for going on 2 years now. I'm always absolutely transfixed by the simplicity of it but yet, it had gone unmade. I finally went to the store to buy the Gran Marnier and a large navel orange and made it this evening. I followed the recipe to the letter. Yes, make sure your cake pan is at least 2" deep as there is a lot of batter as some have commented. Time in oven was 1 hour 15 minutes. My family could barely wait for the 30 minute cool down inside the pan much less the 2 hour wait time to cool outside suggested by recipe. Since this was an experimental cake (I'm planning on making several as gifts) I allowed them to cut slices after it had cooled for 45 minutes. WOW: not a crumb left on anyone's plates and most of us went back for seconds. I will definitely be making this again and again and again. It was such a hit, with old and young alike and was super easy to make. It is the perfect after dinner or breakfast cake but for a more "mature palate" as when people hear cake, they think sweet and this was more "orange savory" than "orange sweet" due to the olive oil I believe (my daughter tasted a bit of the raw batter and she said the olive oil was a definite presence). I served it with whipped cream but it would go so well with ice cream, yogurt, coffee and tea, and all by itself. A perfect cake for any home dinners (impress those parents and in-laws), potlucks, and celebrations. As I'm typing this, I'm still remembering the taste...
m1002b
March 27, 2023
This recipe has way too much liquid. I tried it several times and it never really fully sets up and is very oily even after baking for longer than indicated.
mesugo
December 24, 2022
Making this one again, right now, in a single pan, and it's still liquid at 80 minutes, definitely takes longer to cook :) But it always comes out moist and beautiful, I added some candied orange peel to the mix, and I'm garnishing with candied orange slices this year!
Gini
November 14, 2022
This cake gets raves every time from adults and kids. Easy to make, it stays fresh for days, freezes easily and defrosts to it's delicious moist original self.
Joy B.
November 9, 2022
i've made this several times. Always delicious BUT I always get a pudding-y center.
What am I doing wrong
What am I doing wrong
Linda E.
November 9, 2022
Two thoughts - are you making certain that the oil is well mixed with the other liquids? I make this on a regular basis and don’t bother using a mixer - I whisk the liquids until the oil is not discernible. Also, try using just a cup of oil. And the full hour baking time is needed. I have even turned off the oven and left the cake in for another 10 mins or so.
maryO
November 10, 2022
To Linda’s comments below, I would add that it often takes well over an hour to bake this cake. I made this cake again last week, using a mix of gluten-free flour and almond flour and reduced oil to 3/4 cup. I started testing for doneness with a toothpick every 10 minutes after 1 hour, and toothpick didn’t come out dry until almost 1 hour 40 minutes. It was delicious and still super moist without being “pudding-y”
MacGuffin
February 23, 2024
You could add one-to-several baking nails to the center of the pan before adding the batter. Despite having commercial aluminum pans, I do it as a matter of routine. Works like a charm.
Ccurley1
September 21, 2022
I made this delicious cake tonight using 1 cup cornmeal and 1 cup flour. I didn’t have milk so I used Greek yogurt with a bit of water. No lemons at home so I substituted orange, and also tossed in a little finely chopped rosemary. It is fabulous. It sounds like I changed a lot but this recipe was my inspiration. Thanks! I may try another with orange and cardamom.
liz
August 15, 2022
I am making a wedding cake for a bride who requested olive oil cake. I tested this cake against 6 others (Bon App, NYT, ATK, Serious Eats, a couple others) and did taste testing at a (different) party I went too. This was the definite favorite for its luscious density and pronounced olive oil flavor. (If you like a lighter fluffier cake I recommend the America's Test Kitchen version)
navahfrost
August 19, 2022
Question for Liz: Have you layered it yet? Someone has asked me to make olive oil cake into a layered birthday cake and just wonder if it will hold up with filling and frosting. Too dense?
Scott N.
July 31, 2022
Made this cake for a party of 10 and it received rave reviews. Followed the hint to use 2 cake pans and cook 30 minutes. The strawberry sauce is a must to include. Served with vanilla ice cream. My wife reports it is the best dessert she has had in a long time. Will definitely make again.
Nladdfuller
June 21, 2022
Made recipe twice: one with oranges/orange zest and a second with lemons/lemon zest. Lemon was more flavorful. Too liquidy though. I would reduce olive oil by 1/8 of c. and maybe milk by 1/8 of c.
Ann F.
June 11, 2022
My guests and I thought this cake was wonderful! The only change I made was to reduce the sugar to 1 1/2 C, which was perfect for us. I weighed all of the ingredients, which I believe is important for baking ( as an experiment, I weighed 2C of flour and it came to 296g). I set my convection oven to 325 and the cake was done in exactly 1hr. Served with vanilla ice cream and rhubarb compote - delish!
Debbie N.
June 6, 2022
I made this cake for a shower exactly to the recipe. From the reviews, I was hesitant not to make changes but I wanted to try it just as stated and I'm so glad that I did. I used kosher salt as in the recipe and it was not too much. I was afraid 1.5 T of zest would be too much but it was perfect. It did take 3 oranges for me but they were small. So easy to make and I had rave reviews from my guests. I served it with dark cherry sauce and it was very good. I personally love the cake plain because I don't like things too sweet and I do not want to disguise any of the wonderful orange flavor! Will make again and again.
Sylvie C.
May 27, 2022
The best cake.
Oh yes I did make so often and I am gone make one right NOW. thank
You for it.
Oh yes I did make so often and I am gone make one right NOW. thank
You for it.
dfhahle
April 29, 2022
I took the advice of several reviewers and reduced the olive oil and sugar to 1 cup each, and increased the orange zest to 2 tablespoons. Baked perfectly at 350 for 60 minutes (non-convection). Served it with fresh strawberries. Yum!
Duck W.
April 17, 2022
Way too much olive oil, sugar and salt. Holy heck the salt. I don't know how anyone in the reviews is making this exactly with the recipe as is and saying it's perfect. I ended up having to throw it in the trash. I've made quite a few other olive oil cakes with other recipes and never had an issue. Notice before attempting this one that a lot of the reviews are reducing oil and salt and sugar.
[email protected]
May 11, 2022
Did you use Kosher salt? There is a big difference between regular table salt and Kosher salt.
MacGuffin
February 23, 2024
That's one element for which a provided weight would have been useful. Not all kosher salts are created equal and if a weight were provided, one could use any kind of salt.
mountainMan18
February 7, 2022
I think it should be renamed a “pudding cake”, because it is so moist. It tastes very good
VSam
February 5, 2022
If you're going to reduce the sugar & olive oil to 1 cup each (which I did), I'd recommend decreasing the salt by 1/2 tsp too. I baked it in a pain de mie loaf pan (came out perfectly at 350 degrees and 50 mins). I've had Maialino's muffins and they are richer tasting. I'll make this again, but will try it with 1-1/4 cup olive oil.
brandyk
February 3, 2022
What can I say, this is a fine cake.
I really loved how easy this cake is to make. And I was super excited to try it because of the rave reviews. It came out perfect, no problems whatsoever. I just think I am not that into cakes that aren't fluffy. Flavor was good. I Love Grand Marnier and would have preferred a bit more flavor. I noticed Mailanos recipe states orange zest from 3 oranges and this recipe calls for 1.5 Tbs. For me that was only 2 oranges. I doubt I will ever make this again only because I buy expensive olive oil and wouldn't waste it on something I am not going to eat. I got caught up in the hype from the reviews!
I really loved how easy this cake is to make. And I was super excited to try it because of the rave reviews. It came out perfect, no problems whatsoever. I just think I am not that into cakes that aren't fluffy. Flavor was good. I Love Grand Marnier and would have preferred a bit more flavor. I noticed Mailanos recipe states orange zest from 3 oranges and this recipe calls for 1.5 Tbs. For me that was only 2 oranges. I doubt I will ever make this again only because I buy expensive olive oil and wouldn't waste it on something I am not going to eat. I got caught up in the hype from the reviews!
Thida
December 27, 2021
Threw this together last minute for the holidays and was a hit, night after night, even three days later. I cut the sugar in half and used contreau instead of grand marnier and was perfect.
Jennifer H.
December 7, 2021
I found this recipe on here a few years ago, and have to say it is an absolute favorite in my house. I follow the recipe always, grand mariner, OJ, all of it, and when I do a cake version, I make mascarpone frosting with with some butter, vanilla and powdered sugar. Simply scrumptious! When I bake the muffin version I add dark chocolate chips...so amazingly delicious! After reading these great tips, I think I will try some of them! Thank you!
mesugo
December 24, 2022
Mascarpone frosting!!! What a great idea, I'll try that next year, I bet it goes really well with this dense, moist cake. Yum!
Jaroslaw99
November 25, 2021
Used 1 cup cultured buttermilk, 1 cup olive oil and 1 cup sugar. Also about 4 Tbsp orange zest. Baked exactly one hour in 10 inch matte gold springform lined with parchment. Came out perfect although the batter seemed thin. Everyone loved how light it was and not too sweet. Roasting strawberries seemed like too much. I took one pound of strawberries, cut in half, added 1/2,cup sugar and 1/2 cup water. Simmer to desired consistency.
Jenina G.
November 4, 2021
does anyone have thoughts on using Suze as the liqueur in this recipe? Thanks!
Ami
November 4, 2021
Why not? I haven’t used suze, but I’ve used rum, cointreau, vermouth, sake, … or none. They all came out delicious!
Jenina G.
November 5, 2021
Thanks Ami! Great to see the variety of spirits have all turned out well. I usually use an apple pie moonshine from a local distillery here which turns out very well. I was thinking that because Suze has bitter notes due to the gentian root that maybe it wouldn't jive with the rest of the ingredients but you have given me the incentive to try it out :) Cheers!
tangie1118
August 14, 2021
This was easy and delicious- will be a new go to for Italian dinners. Definitely tastes better the longer it sits (2+ days)
Lindsay F.
June 4, 2021
This cake is a regular in my rotation and everyone I serve it to loves it. I've made one change that I haven't noticed others mentioning so I thought I'd share. I substitute 1 cup of cornmeal (medium or fine ground or a combo of the two) for 1 cup of the flour. It gives the cake a nice texture and makes is perfect as a dessert with fresh berries and unsweetened soft-whipped cream OR as a breakfast or tea time snack. I never refrigerate it and also only cover the cut part with plastic wrap to keep that crunchy top crunchy. I plan to try it as muffins and add some frozen wild blueberries the next time I make it.
mara
June 4, 2021
Oh my word... blueberry muffins! That is brilliant!! Please keep us updated on how they turn out!
Amy
September 20, 2022
Lindsay, you sound like my kind of baker -- I LOVE the cornmeal/flour swap-in,,, YAY! to unsweetened whipped cream... and I agree that the crunch is one of the highlight qualities of this cake. Brava!
Naomi
May 7, 2021
I'm excited to make this cake but don't have booze in the house other than wine! Is the Grand Marnier critical, or could I substitute with something like orange juice?
maryO
May 7, 2021
I’ve never actually added the liqueur, just used OJ -> comes out great. Good luck and enjoy
Naomi
May 8, 2021
Thanks for the feedback! This was a winner. My spouse begged me to never make another kind of cake again other than maybe chocolate (doesn't understand that trying new things is half the fun!). I used OJ instead of booze, 1 c EVOO (as many suggested), 1 c sugar (might go to 3/4 c next time), buttermilk for the milk. Baked for about 75 min. The top did crack but not a problem for me; the cake rose quite a bit in the oven but then "fell" as soon as I took it out, not sure why or if that matters (again, not really a problem, just curious). I will definitely be making this cake again!
Naomi
May 8, 2021
That is a great idea! Next time I go to a liquor store I'm going to stock up on popular baking "minis" :-)
Ticketytwo
May 8, 2021
Possibly if you’re baking at sea level. I temp left nyc to live on the beach in the Caribbean last year and I’ve noticed my cakes doing that falling thing. It doesn’t do that in ny. I’ve also made this cake. With orange olive oil, also good
Lisa M.
April 5, 2021
So many helpful reviews that I want to add my own. Made for the first time yesterday. I knew I wanted a lemon version, so that's what I did. Used a digital scale to measure the big items: flour, sugar, buttermilk and oil. One cup of EVOO is 130g by the way, as I opted to listen to many reviewers who suggested this amount. I mostly used an EVOO infused with lemon and a little regular EVOO because I didn't want to deplete my entire bottle of lemony oil. I didn't have quite enough monkfruit sweetener for the sugar measurement (looking to reduce sugar intake), so I used a little organic cane sugar to make up the difference but next time I'll use all monkfruit sweetener. Probably shorted the sugar amount by 20g or so. Instead of Gran Marnier, I used Frangelico, and of course swapped OJ for fresh lemon juice and lemon instead of orange zest. Used an 8" springform pan, but did NOT put all the batter in. Probably 2 cups left out and baked the extra in a greased and floured ramekin. Reviewers stated some issue with kosher salt so I measured mine (Morton's) and then crushed it up before adding in. I did separate the eggs and emulsified the oil with the yolks before mixing all the remaining wet ingredients together.
Lastly, I did not scroll through all 500+ reviews to see if anyone had cracked the "crackling crust" code. My cake got quite brown on top and only cracked a little and it took close to 70 minutes for the cake tester to come out nearly clean. After it cooled for 30 minutes, I ran the knife around, removed the sides and then it sat...for a few hours. After dinner when I went to cut it, to my surprise, the top was hard-ish and had that crust I think some are looking for. It won't stay that way once refrigerated though. Suffice it say, I had no issues with the final product; it was cooked through, dense, moist, no over oily issues, no salt issues and tasted HEAVENLY, very lemony (even smelled it while baking). A hit!
Lastly, I did not scroll through all 500+ reviews to see if anyone had cracked the "crackling crust" code. My cake got quite brown on top and only cracked a little and it took close to 70 minutes for the cake tester to come out nearly clean. After it cooled for 30 minutes, I ran the knife around, removed the sides and then it sat...for a few hours. After dinner when I went to cut it, to my surprise, the top was hard-ish and had that crust I think some are looking for. It won't stay that way once refrigerated though. Suffice it say, I had no issues with the final product; it was cooked through, dense, moist, no over oily issues, no salt issues and tasted HEAVENLY, very lemony (even smelled it while baking). A hit!
Ann
April 5, 2021
Hi,
I’ve made this cake probably 10 times and never refrigerated it. It keeps quite awhile on the counter. I just use a covered cake plate. Maybe you don’t have to lose that incredible crust.
I’ve made this cake probably 10 times and never refrigerated it. It keeps quite awhile on the counter. I just use a covered cake plate. Maybe you don’t have to lose that incredible crust.
DinghyB
February 26, 2021
So, I've had this recipe in my files like forever and I finally got around to making it today. O.M.G! This is a great recipe to work off of and I can't imagine that it's very easy to screw up. I took some tips from some of you previous reviewers, so thanks! I'm sure it made all the difference. As many advised I reduced the olive oil to 1 cup (think I could even go down to 3/4) and the sugar to 1 cup as well. I didn't have grand marnier so I used Cointeau instead and increased the orange zest to 2 Tablespoons. Finally, I switched out half of the flour for whole wheat. We ate it just plain and it is still one of the best cakes I've made. And it was super quick and easy! I'm sure it would be fantastic with berries and whipped cream or maybe a dollop of lemon curd. YUM!!!
Cristine
January 30, 2021
Amazing recipe, I reduced the olive oil to one cup, and the sugar to 3/4 cup after reading other reviews. I used buttermilk, and also added fiori di sicilia for an extra citrus depth of flavor. One of the best cakes I have made. Drizzled with some carmel, delicious!
Mary
January 31, 2021
I have been tempted to try this recipe again and you have convinced me. I'm going to cut the olive oil to 1 cup but will only cut the sugar by 1/4 cup as the lack of sugar will tend to dry the cake, I believe. Will post my results. Also because of teenagers in the house who love sweet I'm going to try with some raspberries and a bit of raspberry syrup.
Amy
January 23, 2021
I made this for the first time today (obv very late to this party). I did not make any adjustments based on reviews because it was my first time, but it definitely needed more than an hour in the oven. I checked at 50 minutes and it still looked very liquidy. Having said that, I baked it in a 9 inch springform pan with parchment on the sides and bottom with cooking spray and foil wrapped over the bottom in case of leakage. It came out beautifully. I used a combination of olive oil from Costco and Orange flavored oil from the farmer's market. I think it bumped up the orange flavor a bit more. I also used 2T orange zest. Next time I will cut back on the sugar a little as others have done. Great cake.
Iris M.
January 19, 2021
This was so moist and delicious....paired with homemade ginger ice cream. The salt (Morton's Coarse Kosher) did not dissolve enough so the bottom of the cake was saltier than the rest. Next time, I will add the salt to the wet ingredients to see if it makes a difference.
EC
December 25, 2020
I don't know why people say this recipe is great while I made it twice, it failed twice.
The measurements I used were the one in grams, tablespoons and teaspoons were kept as is. I also used celsius to bake the cake.
The first time I followed the recipe exactly. The cake turned out so oily and looked wet- totally unlike the picture where it looks cake-like (and dry but still moist!).
The second time I used less oil (220g) and less sugar (300g). The cake still looked wet, but at least would not release oil when flattened. Still, it was wet and not moist cake-like.
All in all, I really don't understand how people were able to make this recipe - I know I won't try it again.
The measurements I used were the one in grams, tablespoons and teaspoons were kept as is. I also used celsius to bake the cake.
The first time I followed the recipe exactly. The cake turned out so oily and looked wet- totally unlike the picture where it looks cake-like (and dry but still moist!).
The second time I used less oil (220g) and less sugar (300g). The cake still looked wet, but at least would not release oil when flattened. Still, it was wet and not moist cake-like.
All in all, I really don't understand how people were able to make this recipe - I know I won't try it again.
rk
February 13, 2021
Similar issues. Made the cake exactly as stated in the recipe, checked it with a cake tester and it appeared dry and ready at the one hour mark. After 30 minutes of cooling and unmolding, the bottom at the center was raw and liquified. Also tasted very salty at the bottom, and when I tasted the well baked portions, it was unremarkable. I'll stick with Nigella Lawson's Olive Oil Cake made with almond flour.
mara
December 24, 2020
I have made this recipe about 6 times now and it has become a family favorite!
I make the recipe as is and frost with mascarpone frosting. BEST CAKE EVER! Not too sweet but positively tasty and moist. Highly recommend!
I make the recipe as is and frost with mascarpone frosting. BEST CAKE EVER! Not too sweet but positively tasty and moist. Highly recommend!
dilarababy
December 11, 2020
I made this with *some* adjustments and it was ABSOLUTELY DELICIOUS!!!! I used less olive oil (1 C) and less sugar (1 C). I used a soy “buttermilk” (just put 1 1/4 tbsp lemon juice In a 2 cup measure, add the soy or other nut milk to it until it reaches the 1 1/4 C mark, stir and let sit 5
- 10 min). This was so much richer than the recipe for cake I’ve been using!!!! Wow!!!!
- 10 min). This was so much richer than the recipe for cake I’ve been using!!!! Wow!!!!
squiddie
October 24, 2020
delicious! made with grapefruit juice and cardamom. the 200g olive oil i used left the outer 1/3rd a bit drier than i would like, so i might go for 230g next time. also cut the sugar to 300g and that was a nice balance, though i'm tempted to cut more or experiemnt with sugar substitutes.
Diane
October 24, 2020
I always reduce the amount of sugar in a cake recipe and did so in this one, as you did. I love that you used grapefruit juice.
rozina26
November 22, 2020
Sugar is hydrophilic, so reducing it by default will also make your cake less moist, not the lack of oil.
T
October 3, 2020
This is delicious, but still quite too moist for my taste even after adjusting oil to 200. Sugar reduced to 150, and it’s just a hint of sweetness - might try 175 next time!
rosecedar
September 10, 2020
I've made this twice with delicious results, but I do not get the "crackling crust." Any suggestions?
JHK
September 10, 2020
I made this for a small family gathering because I thought it would transport well - it did. I made it the morning of the afternoon meal because I didn't see any reference to preparing in advance. I followed the recipe exactly. I used a 9-inch pan with 1-1/2" sides and filled up the pan short by 1/4" and discarded about 1/2cup batter. The cake did split on top and never achieved a crackling crust as the author noted. But it was moist and dense and oh my, all that orange was devine. I served the cake with slow-roasted strawberries by Michelle Polzine (Genius Recipes). Fabulous combination as far as I'm concerned. Everyone enjoyed it and I will make again.
rosecedar
September 8, 2020
Has anyone made this in a 10-cup bundt pan? I love this cake but I would like an option for a prettier presentation. I worry about it sticking to a bundt pan since there is so much oil in the batter.
Maggie E.
October 31, 2020
I’ve made in a 10 C bundt Pan for that exact same reason. Just make sure you grease and then flour the bundt Pan extremely well, tapping out any excess flour. It should come out beautifully. I hope this helps.
Diane
September 7, 2020
I made this prior to the pandemic for a big gathering. It was so popular. One gentleman had several pieces and asked if he could take a piece home with him! The orange zest is where the magic begins. I will be making this again--and definitely for company. Oh, and I did have to cook it longer than the hour, but that's okay. And I also didn't think it needed any fruit topping - everyone loved the flavour and how moist it was.
Diane
September 7, 2020
I made this prior to the pandemic for a big gathering. It was so popular. One gentleman had several pieces and asked if he could take a piece home with him! The orange zest is where the magic begins. I will be making this again -- and definitely for company. Oh, and I did have to cook it longer than the hour, but that's okay. And I also didn't think it needed any fruit topping -- everyone loved the flavour and how moist it was.
Lesley P.
September 6, 2020
I have to admit, I was a little skeptical but also excited about making this cake. It turned out lovely. I think that I need to cook it a bit longer than 60 minutes. It doesn’t really need the strawberries!
Kimberly M.
September 6, 2020
People, people! You don't have to spend millions on olive oil for this. Aldi's organic olive oil is certified real olive oil and makes this cake perfectly. If it's your first try, stick to the letter of the recipe, and you'll be golden!
JLEE
August 26, 2020
Speak of simple... this is by far so easy it’s sinful! Full of deliciousness!!!
The only ingredient I may change is not to use Morton’s Kosher Salt.. will use Diamond next time.
The only ingredient I may change is not to use Morton’s Kosher Salt.. will use Diamond next time.
Linda E.
September 6, 2020
I have made this cake several times using Morton Kosher Salt. I made it a few days ago and used our local grocery store chain Kosher salt - which is a more corse grind. While the cake was still delicious, the salt did not dissolve completely and made a noticeable difference. Going forward, I will make certain that a higher quality salt is used. That said - it was still delicious 😊
Barbara A.
August 17, 2020
I made this cake yesterday for friends. It was LOVED. We all had seconds - even the 10 year old boys who might normally opt for something sweeter. I added a glaze, and used Cointreau instead of the Grand Marnier because it was what I had on hand. Other than that I followed the recipe exactly and it was a home run!!
Barbara A.
August 17, 2020
I made this cake yesterday for friends. It was LOVED. We all had seconds - even the 10 year old boys who might normally opt for something sweeter. I added a glaze, and used Cointreau instead of the Grand Marnier because it was what I had on hand. Other than that I followed the recipe exactly and it was a home run!!
hpnyknits
August 12, 2020
I made this tonight. Next time perhaps a little less oil and a little more zest and liquor. Tastes good with vanilla ice cream.
Can this be frozen?
Can this be frozen?
carissa
August 13, 2020
It freezes beautifully! I defrost it in the fridge to avoid any excess dampness (as it’s already so moist).
Francesca B.
July 1, 2020
I finally made this cake and it was fabulous. I used an extremely grassy, smooth (not peppery at all) Turkish olive oil. And I left it in the oven for an additional 10 minutes—I think my oven might run a little cool. The texture is silky, while the crust has a nice caramel chewiness to it. Definitely stays in the act.
Elise
June 21, 2020
I have made this recipe at least 50 times. I had a custom piece of art made that is a visualization of this recipe. I even made my own wedding cake out of it 5 years ago — enough to serve our 250 guests. Each time I’ve made it, it has come out perfectly. My only modification is that I like to add extra orange zest because my husband and I absolutely adore citrus. This is the most requested dessert from friends and loved ones for any occasion. We actually have this cake in our kitchen right now because we just got an incredible artisan olive oil we wanted to use. My husband and I only buy artisan olive oil (aka $$$) which I believe might be the reason why the recipe has always come together so well for us with no oiliness etc.
Yabbadoo
June 14, 2020
I've been making this cake and cup cakes for years. It's a great recipe and no need to delete, just use a little food science tricks. Use fresh orange or blood orange juice and good olive oil. To reduce the oiliness, first whisk oil with 3 egg yolks. This will help emulsify the oil. Then whisk in 3 eggs whites, orange zest, orange juice, and then mix in whole milk, booze. Follow the rest of recipe. I've also held back the egg whites and whipped them and folded into the cake batter as last step before baking. The cake was fluffy and tender. I've also reduced the oil amount to 1 cup or smidgen under 1 cup, and used 2% milk. No matter which variation, it's a family favorite.
kppurdy
June 13, 2020
I really enjoyed how simple the recipe was. My one substitution for this was fresh squeezed orange and I think it made all the difference.
These were really good as little muffins in the morning when I didn’t want to cook.
These were really good as little muffins in the morning when I didn’t want to cook.
stephanie C.
June 1, 2020
This is my second review for this cake. I feel like I need to defend it! I have been making this cake for years after I it saw in a cooking magazine. I have made this cake too many times to count and it always gets rave reviews. There have been a few times when it did not come out as good as it normally does but I can usually pin point why. I used an 8” pan, that didn’t work. Another time I took it out too soon. I checked it before the timer went off and the toothpick came out clean but it really need to finish cooking the full amount of time. I’ve put too much olive oil, that didn’t work. I put too much batter in the pan before and it didn’t work. Sometimes you may have a little batter left In the bowl. If it didn’t turn out, try again. Hopefully knowing some of my failures can help for a successful cake next time. A few things I do to insure success are always use a 9” pan, I coat the pan with a thin layer of olive oil and sugar then line with parchment paper. The sugar gives a nice caramelized coat. And I make sure it’s cooked through which seems obvious I know but it happens to the best of us. It is an olive oil cake so it will have a different consistency than other cakes. I would describe as a pound cake made with olive oil. It really is a delicious cake.
maryO
June 1, 2020
I love how much emotion this olive oil cake recipe conjures up. It's one of the favorite, and probably the easiest cake that I regularly make. Family and guests love it. I usually cut down on the oil to 3/4 cups, just based on reviews when I first made the cake in 2015. And I sometimes swap out the flour with a combination of gluten free plus almond flour. Always good. Love it with a marscapone frosting, as I mentioned in an old review. Admittedly, we have no aversion to high fat aft in our home.
Nancy M.
January 30, 2021
Hi Mary
Thank you for your idea to swap out the flour. Can you tell me the ratio of almond to gluten free? My son is gluten free so I'm interested very much so to have a great recipe that works when you swap out reg flour.
Nancy
my email is [email protected]
Thank you for your idea to swap out the flour. Can you tell me the ratio of almond to gluten free? My son is gluten free so I'm interested very much so to have a great recipe that works when you swap out reg flour.
Nancy
my email is [email protected]
maryO
January 30, 2021
Nancy, thank goodness for old notes. I see from my older 2019 review:
"I've made this cake both traditionally and gluten free, always delicious. For gluten free I replaced flour with 1 1/2 cups King Arthur gluten free flour, 1 cup almond flour. Use only 3/4 c of olive oil mixed first with eggs."
Good luck, hope you love it.
"I've made this cake both traditionally and gluten free, always delicious. For gluten free I replaced flour with 1 1/2 cups King Arthur gluten free flour, 1 cup almond flour. Use only 3/4 c of olive oil mixed first with eggs."
Good luck, hope you love it.
jan B.
June 1, 2020
I have been reading all the reviews and decided to re-review this cake. I have made this cake several times and left a review a few years ago. It is delicious and has been shared with folks who would not hesitate to tell me what they thought of it and loved by all, even those who prefer pie. It has been toasted, frozen and enjoyed plain, with ice cream, whipped cream, honey and with fresh and roasted fruit. I have no idea what causes the cake to be too oily and disliked by those who have made it - is it the olive oil used? Maybe Harold McGee could help.
Fabiola F.
June 1, 2020
Hi all. Let me start by saying that I am not a baker, at all. And I've been reading the comments about this recipe for the last several days, and some have not liked this cake. I find it super interesting (for lack of better word) that some have even suggested that it should be taken off the the site...why should it? Just because you did not like it does not meant that others do not. This is a delicious cake. I have had to make several modifications to the recipe from the start because my daughter has a dairy allergy. So, I make this cake with almond milk. I have no idea what it takes like with cow's milk. The 2nd time I made it, which was a couple of days later because my husband and my daughter inhaled it up. I knew that I needed to cut down on the oil because it was a little too much for me (and I am not a baker), but absolutely love the flavors and the aroma: so I made adjustments to mine liking. You should do the same...make adjustments!!
Ticketytwo
June 1, 2020
I left a review for this cake a long time ago and now I’m getting a flurry of reviews in my inbox. I love this cake and have tried a few different permutations. I don’t understand the whole remove the recipe? That’s what piqued my interest. Make the cake or don’t, it’s just a recipe.
Ann
June 1, 2020
This recipe should not be removed. I have reviewed, and responded to reviews about this cake, several times. As with all recipes, there will people who like it, and those who don’t. Read the reviews and decide for yourself. If sounds like too much oil, cut down the amount, or don’t make the cake. Try another recipe; there are plenty of olive oil cake recipes in the world to choose from.
I love this recipe. Yes, it is oily, perhaps a bit too oily. But I am willing to overlook this because the flavor and texture suit me. After all, it is an olive oil cake.
I love this recipe. Yes, it is oily, perhaps a bit too oily. But I am willing to overlook this because the flavor and texture suit me. After all, it is an olive oil cake.
cheftekar
June 1, 2020
Completely agree with you! Come on people! Either you screwed up the recipe or this cake just isn’t your thing. It’s an OLIVE OIL cake. It’s supposed to be dense. I have been a professional chef for over twenty years. In that time I was the senior recipe specialist for The Pampered Chef. So I know a good recipe. This is one of the best cake recipes on the planet. One common mistake people make is that they don’t measure flour properly. Don’t scoop it with the measuring cup. Scoop the flour INTO the measuring cup and then level it off. That makes a HUGE difference. I mean with this many reviews and it having four and a half stars, I think the people that didn’t like it it’s simply their opinion or user error. There are a LOT worse recipes on the internet. Stop picking on this one!
Fabiola F.
June 1, 2020
Ditto! Thank you for your response. And thank you for the tip on measuring the flour properly...I did not know!
cheftekar
June 1, 2020
You’re very welcome! The same goes with cocoa powder and powdered sugar. Regular sugar you can “scoop”! :)
JC
August 10, 2020
When you scoop very fine ingredients (confectioners sugar, flour, etc) it tends to densely pack more into the scoop as opposed to pouring and then leveling. Measuring by weight is the best way to have the same results every time.
Charles45
January 24, 2021
That's exactly why I always prefer to weigh all the ingredients. That way you will never miss a measurement again. And it is much more accurate for liquid ingredients as well: - it is far easier to weigh 0.1 grams than to add an extra drop to achieve the correct measurement.
Charles45
January 24, 2021
Density... by pressing the flour into the cup yu'll likely get more weight.
Victoria P.
June 1, 2020
I love it , too but it’s not for everyone. Brought it to a friend’s birthday party a while ago. And, while most there loved it and had week seconds, one drunk guest kept Asking who made the cake that was drenched in bacon fat. My family begs me to make it and we cover it with fresh mangoes in summer here in Miami.
Diana S.
June 1, 2020
Please DO NOT take this recipe down. I made this, following the recipe exactly, and did not have any of the issues others have had. I get requests for this cake all the time and there is not a single piece left at any get together I bring it to.
LULULAND
June 1, 2020
I made the recipe and had NO problems at all. It was delicious! I will make again, please keep this recipe up or at least let me know if you decide to take it down. A favorite in fact!
nancy
June 1, 2020
Ladies, i think you should remove this recipe or test it again. I am hearing about more experiences with a oil-saturated cake. Nancy
MaryJoLA
June 1, 2020
I've always wanted to make an olive oil cake and had been looking around for raved about recipes for months so I was really excited when I found this one! Like others, I followed the recipe perfectly. Also, like others, I ended up with a really greasy, oily center - like a pudding but so oily it was almost (**almost, we did eat it) too much. The edges were perfect. Chewy, moist, cakey perfection. But the center... I don't think I'll make this recipe again. Back to the search!
birdsbythesnow
May 31, 2020
How is it this cake is the most popular dessert recipe on Food 52? My husband chose olive oil cake this year for his birthday cake. What he had in mind is the orange olive oil cake served at Raging Sage, in Tucson, Arizona, where we lived for many years. I chose this most favored recipe on Food 52. I love olive oil in and on everything, I love citrus infused cakes. But this is not a cake, at best it is a dense, damp muffin. Maybe this is why the restaurant makes it in muffin tins? At worst it is a thick cake, with a strange dark line at the bottom, like an oil slick. I have been baking for over sixty years, I love to bake. Most of the cake recipes on this site have been lovely. So this was a surprise, but not is a good way.
I served the cake with freshly whipped cream and fresh raspberries on the side. My daughter, after one bite said: "Dad, she would have made you anything and you chose this?" We all laughed and decided on next year's birthday cake: Marion Cunningham's Boston Cream Pie, from the Fanny Farmer Cookbook. My daughter remembers helping to make it for his birthday when she was five years old. The olive oil birthday cake will definitely go down in our book of shared memories. Sometimes it really is the thought that has to count for everything.
I served the cake with freshly whipped cream and fresh raspberries on the side. My daughter, after one bite said: "Dad, she would have made you anything and you chose this?" We all laughed and decided on next year's birthday cake: Marion Cunningham's Boston Cream Pie, from the Fanny Farmer Cookbook. My daughter remembers helping to make it for his birthday when she was five years old. The olive oil birthday cake will definitely go down in our book of shared memories. Sometimes it really is the thought that has to count for everything.
Kathy
May 24, 2020
This is a fabulous cake, love the consistency, so tender through the cake, almost chewy on the edges, and that subtle orange flavor. Followed instructions precisely. Made it (1) because I’ve been to the restaurant where everything was scrumptious and (2) it’s a smaller cake, perfect for my two-person household. Served it with honeyed-yogurt, strawberries and blueberries but I think I prefer having just the cake. May have to test whether it works for breakfast tomorrow...
pbrim
May 19, 2020
unfortunately this recipe did not work at all for me. i found the cake to be extremely oily and i actually ended up throwing it away after half a slice, which is a huge shame. i did make a substitution: replaced 1/3 cup of the flour with cornmeal. however, i thought the batter was unusually wet for a cake even with the substitution. i do live at 7200 ft above sea level, but i am normally able to make slight adjustments to compensate without issue. perhaps it is a matter of taste, i am not sure but i feel like something might have gone awry. if anyone else has successfully made this cake at high altitude i would love some tips!
Leslie V.
May 20, 2020
I have hesitated to try I am only 4000' and surely would like someone to post if they tried it at my elevation. Sorry you had a failure.
Neha
May 17, 2020
Absolutely delicious and super easy. I have already made this twice in less than one month! Tried it with crushed pistachios and vanilla (instead of the orange flavour) and it came out fab!
Leslie V.
May 17, 2020
Sounds wonderful. How much Vanilla? Her recipe calls for 1/4c OJ and 1/4 c G M.. just curious? How much Pistachios? Thanks. I am very limited on citrus..so your submission is very intriguing.
Neha
May 18, 2020
I used 3 tsp of pure vanilla extract and 1 cup of raw salted ground pistachios, (I wasn't too sure if my vanilla quantity was a bit much but the salt from the pistachios just made everything perfect). I did frost it with vanilla buttercream and added some pistachios to the frosting too.
Nicole
April 24, 2020
I've been wanting to make this cake for ages. Last night, isolation (COVID 19) finally got to me and I made it. I realised 10 minutes into baking that my eggs were still in the carton on the counter! After having read all the "failed recipe" reviews, I was panicked, but it actually came out beautifully. So much so that I wonder if it really needs the eggs?
I used Cointreau instead of Grand Marnier, used 2 full tbsp of orange zest and ever so slightly less olive oil (270g vs 285g). I baked in 2 x 8" pans for 30 mins.
At 30 mins, they passed the usual tests for doneness. But, inside, you can see two distinct layers where the bottom half of the cake looks 'soaked' in olive oil. I'm unsure if that would appear had I left them in longer? It's beautifully crumbly and moist and the texture seems quite perfect. I may try a bit less olive oil next time.
The crust is gorgeous and makes me curious to try as a muffin or in even smaller pans, just to get more crust? My family loved it, served plain. I will definitely try it again and next time, I'll remember the eggs!!!
I used Cointreau instead of Grand Marnier, used 2 full tbsp of orange zest and ever so slightly less olive oil (270g vs 285g). I baked in 2 x 8" pans for 30 mins.
At 30 mins, they passed the usual tests for doneness. But, inside, you can see two distinct layers where the bottom half of the cake looks 'soaked' in olive oil. I'm unsure if that would appear had I left them in longer? It's beautifully crumbly and moist and the texture seems quite perfect. I may try a bit less olive oil next time.
The crust is gorgeous and makes me curious to try as a muffin or in even smaller pans, just to get more crust? My family loved it, served plain. I will definitely try it again and next time, I'll remember the eggs!!!
Ann
April 24, 2020
Hi Nicole,
I have baked this cake probably 20+ times, exactly as written, and always get the darker oil layer across the bottom. Someone suggested combining the eggs and oil together first and then adding the other liquid ingredients, and while this may have slightly helped, it did not eliminate the problem. (I tried using less oil also and the problem remained.) I’d love to know how to fix this, too. The cake is really delicious but looks a bit weird when sliced.
I have baked this cake probably 20+ times, exactly as written, and always get the darker oil layer across the bottom. Someone suggested combining the eggs and oil together first and then adding the other liquid ingredients, and while this may have slightly helped, it did not eliminate the problem. (I tried using less oil also and the problem remained.) I’d love to know how to fix this, too. The cake is really delicious but looks a bit weird when sliced.
Monica B.
April 28, 2020
I have been making an identical cake like this for years but I use 1 cup oil and 1 cup buttermilk. When I made this version, it had the oily layer. I would recommend cutting both liquids back.
Manhattan T.
April 30, 2020
Hi, Monica. Thanks for this reply. Wondering if you've used the 1 C. buttermilk and 1 C. oil in this recipe, leaving remaining ingredients the same? I've got buttermilk I need to use and am working SO hard at being mindful about not wasting ANY groceries - a New Year's resolution that's being enforced by quarantine. Thanks so much for your reply.
Anna
June 8, 2020
I weighed the dry ingredients, and added the wet to the dry, stirred until just combined, and it came out perfect.
ninjette
April 24, 2020
A family favorite for sure! Made this for the first time as upside-down-cake with orange slices at the bottom. Turned out superb, both visually and the flavor with complementary bits of fruit. Served orange side up, topped with a little confectioner’s sugar. Too bad I can’t submit the picture...
nancy
April 23, 2020
I also thought this to be too saturated with olive oil which made the cake soggy. I noticed the adaptation recipe has reduced the olive oil by 1/3 cup. That may make a difference but I will not try this again, felt the batter was way too wet and proportions off, so very disappointed to have to throw the cake away, with all the wasted ingredients.
anniette
April 5, 2020
Just made this for the first time. Used Triple Sec. Whisked all liquids together in a large glass measuring jug and whisked dry ingredients together in a bowl, then combined. The batter was so wet I thought the cake was sure to fail. Baked an hour in a 9x3 loose-bottomed cake pan. It rose and browned beautifully, and is divine. Family loves it. Yes, genius! Thank you!
Kimberly D.
January 5, 2020
This cake is amazing! I didn’t have any Grand Marnier so I used brandy instead. Also, I used 3/4 cup of orange juice and about 2 tablespoons of orange zest. I really want to taste the orange. I don’t have a 9 inch cake pan so I used a Bundt cake pan. I am so glad I did, this is a lot of liquid. I baked it for 1 hour, it came out perfectly!!!!
Therese
November 30, 2019
I couldn’t wait to try this cake and baked it for a pre-Thanksgiving get together. It wasn’t a big hit. Only 1 person raved the rest of us were not impressed. It was dense and oily, though fully baked. Just not a nice crumb. I tossed out the rest. I’ll try another recipe for olive oil cake.
Linda E.
November 20, 2019
After first having olive oil cake while on holiday in London, I knew that I wanted to try baking on myself. I followed the recipe as presented with only one change. As we didn’t have any Gran Mariner, I did a quick search and substituted an equal amount of Triple Sec. I baked the cake in a 10” spring-form pan and it took just a bit over an hour. The crust is nice and crunchy and the inside perfect; no issue with the cake seeming to be oily. I served it with a light sprinkle of confectioners sugar - delicious! Next time, I will add some finely chopped pistachios as this how it was served in London.
Monroe A.
November 3, 2019
Loved this cake! It bakes MUCH quicker if you separate it into two pans. About 15 minutes less time. So so good
cmtyree
October 2, 2019
I love the idea of this cake but I can't have gluten. Has anyone tried it with alternatives like almond flour?
maryO
October 2, 2019
cmturee -I've made this cake both traditionally and gluten free, always delicious. For gluten free I replaced flour with 1 1/2 cups King Arthur gluten free flour, 1 cup almond flour. Use only 3/4 c of olive oil mixed first with eggs. I usually frost with a marscapone frosting.
HeyItsMom
October 19, 2019
I replaced flour with King Arthur Measure for Measure GF flour and the cake was just as delicious and had the same texture as previous non-GF cakes using this recipe. Haven't tried adding almond flour to the recipe, but my gluten-sensitive daughter is happy with the results so I'm happy, too.
Jamie W.
May 8, 2020
I used 1 1/2 cups almond flour and 1/2 cup coconut flour but sense this is such a wet batter, I couldve reversed that. I think I will try 1 cup coconut and 1 cup almond flour next time, 1/3rd less oil and the proper liquor. I also used lime and fresh rosemary instead of orange but the cake is worthy of a few more tries to play around with the portions and ingredients. It firmed up beautifully once fully cooled and put in the fridge. My only complaint really was a full hour wouldve burned it completely. Im glad I checked on it 1t 45 min as it was OVERLY browned but about to be burned. Perhaps I will try brining the oven temp down to 325.
Stacie N.
September 15, 2019
I have abused this recipe in every way possible - adding things, subtracting things, switching flavors, almost-sort of measuring the ingredients... it comes out great no matter what I do to it.
Jeanne
August 25, 2019
3-6 hours of baking the strawberries is the most luxurious part of the recipe. However, it’s a terrible misuse of energy. Not exactly an eco-friendly means to an end. Sorry.
Travis A.
January 28, 2020
Reread the recipie. Baking time is only around an hour, shorter if you use two pans. fYI
Kitty
February 3, 2020
I'm sorry, Travis A., but you are mistaken. The cooking time for the STRAWBERRIES is indeed 3 to 6 hours.
Janet G.
April 14, 2020
Are you sure you’re on the right thread? This recipe does not call for strawberries.
Jackie
May 9, 2020
"The recipe is pictured here with Michelle Polzine's Slow-Roasted Strawberries"
Check the picture and author's note at the beginning.
Check the picture and author's note at the beginning.
carolbaltimore13
August 4, 2019
I made this yesterday for the second time. The first time I baked this wonderful cake was last year. When I made it yesterday, I left out the milk (a total accident). The cake came out great and baked for exactly one hour: nice crunchy top and very moist. I served this with fresh peaches and vanilla gelato. Best dessert ever!! I will do this again and leave out the milk for my lactose intolerant friends!
Sabina
July 21, 2019
Went slightly off road on this. . . trying to go gluten-free and vegan: used almond flour and omitted the eggs. I doubled the baking powder and soda and added a touch of white wine vinegar and was rather pleased with the results. Added a touch of apple sauce as a binder. The cake was a great texture with no apple taste which is what I wanted. I also substituted lemon juice and grated lemon peel for the orange juice and peel. Replaced the Grand Marnier with limoncello. Topped the cake with warmed Merello cherry jam. It was delicious-- rich, not too sweet, slightly creamy in the middle, crunchy on the edges. Looking forward to lots of off-roading with this recipe.
cmtyree
October 2, 2019
Exactly what I was looking for a gluten free version. I'll be trying this for the holidays!
Manhattan T.
June 10, 2019
Used a springform pan, added full amount of flour (weighed) then thought about it and added about 1.5 Tbs. Bob's Red Mill coarse cornmeal. We used all buttermilk, full amount of sugar and oil and did lemon juice with Gran Marnier. It baked for about 7 min. longer than called for, but my oven does run cool. Next time I might try convection at 325* for 45-50 min. It was absolutely delicious; moist, flavorful, pretty, easy... Will definitely make this again -- and next time will remember the zest!
lynda L.
May 27, 2019
Wondering if anyone has tried using King Arthur flour?
ellemmbee
May 29, 2019
Yes. I use it most often. It’s great. Gold Medal bleached is also good for cookies per Rose Levy Berenbaum.
Marsha S.
December 7, 2019
Yes! I typically buy King Arthur all purpose flour and it comes out fine!!!!!
Mkilfoyle
May 25, 2019
I just took this out of the oven.. I am sure it will be delicious. However I would say it took about 15 minutes longer than the recipe said. I think next time I will bake it in a springform pan. I am using a 10" x 2" at the moment and it came out mounded in the middle with a big crack. I get that it's a muffin cake but I would like a better presentation.
stephanie C.
May 2, 2019
I have made this cake too many times to count. It is a real crowd pleaser! I always get rave reviews. I like to make a mixed berry compote to serve it with. If I have any left over, like to heat a piece up on a cast iron pan and crisp up the sides and eat for breakfast. So. Good!
Summer +.
March 21, 2019
I have made this cake about 6 times, because my family keeps requesting it for everything from apres family dinner to birthday cake. It's a huge hit around here and I'm always happy to make it because it's SO easy and really doesn't take very long. The last time I made it was the first time I experienced an overly moist center like others have posted below. I think it's really dependent on your flour, how old it is and how you measure it.. I'll be making it again tonight!
Ikue T.
February 21, 2019
Based on the reviews and the fact this being an olive oil cake, (I usually love olive oil cakes!) I was excited to make this cake. However, it was disappointing. I don't like the squishy texture of the interior. It is almost too moist. I also couldn't really taste grand marnier. Sadly I think I will stick to my other olive oil cake recipe.
Marques
February 20, 2019
Wonderful crumb and great flavor, for such a simple recipe. I found the center to be a bit sodden, so recommend slightly less oil or to let it bake longer.
joanna
February 17, 2019
I just made this cake last night with fabulous results. Everyone loved it. I was concerned about the amount of sugar (350 g is a lot for me!) So I dialed it back to 175 g and it was perfectly sweet for me and my friends. Also, I reduced the olive oil to just one cup. It worked perfect. I used an orange flavored Armagnac for the liqueur (that's what I had). Love the crunchy exterior of this cake! I served it with whipped creme fraiche sweetened very lightly with maple syrup and pure vanilla. Served with orange, blood orange and grapefruit supremed (cut into segments). I mixed the wet ingredients with a whisk very thoroughly and had no issues with separation.
Iman B.
February 7, 2019
really really good recipe! switched orange zest and juice and for lemon! also did not add the grand marnier.
liz O.
February 5, 2019
Does any old extra virgin work or do you recommend one?
Cook
February 5, 2019
Suggest picking one you like the taste of... they all taste somewhat different.
Some are more "olivey" others are lighter and fruitier tasting. I think that's why they recommend the extra-virgin. I've done some taste testing in the past, and found that (unfortunately) the notice of farm sourcing on the bottle can cost extra money - but sometimes leads to the best flavors.
Also - if you like it in a salad dressing, you'll likely enjoy it in this cake. :)
Some are more "olivey" others are lighter and fruitier tasting. I think that's why they recommend the extra-virgin. I've done some taste testing in the past, and found that (unfortunately) the notice of farm sourcing on the bottle can cost extra money - but sometimes leads to the best flavors.
Also - if you like it in a salad dressing, you'll likely enjoy it in this cake. :)
Victoria A.
February 5, 2019
I make this cake allll the time! I love it especially for breakfast. I replace half of the flour with cornmeal- gives it a nice crunch. Mine has never been "greasy", but it is an olive oil cake, so it's meant to be extra moist. Whenever I bring them out of the oven I tip them out onto a cooling rack for a while and then flip them back over the other way, so maybe that helps with oil pooling in the bottom. Don't skip the orange juice and zest. I also use Triple Sec instead of GM because it's way cheaper. This one of my favorite go-to's from Food52. Everytime I make it for other people it gets rave reviews.
Francesca S.
January 28, 2019
This looks like a fabulous dessert... do you think it’s fancy enough for a Valentines offering? Of course with those beautiful roasted strawberries and lovely whip cream? I appreciate your input Kristen💜
Laurence T.
January 28, 2019
Oh my goodness yes! Its simple yet complex....beautiful....just like love. And isnt that the whole point of Valentines Day?
Francesca S.
January 28, 2019
Thank you for your reply… This seems like a very Italian approach to the desert… I think this is a must have for our dessert tray at work💜
Kristen M.
January 31, 2019
Yes, I agree that this will be a happy dessert anytime you want to serve it, and there are tons of great ideas for dressing it up in this comments thread—I've loved seeing how people get creative with it!
Cook
February 6, 2019
It is indeed the most beautiful, and delicious..... with a caveat....
Something I have noticed when serving this to others: Despite the fact that it's completely drool-worthy to me... it might not be to everyone.
I have several family members who feel the oily texture is not as 'pudding like' as I feel it is. And they're not fond of the distinct orange flavor.
I've added chocolate chips as an attempt to lure them over to the Orange side
- which I also liked, but again - the combo is pretty distinctly different than most folks might like, and it did not receive rave reviews. Which it SHOULD have.
(sigh).
Suggest making cupcakes on a taste test trial first. That way you're not disappointed.
Something I have noticed when serving this to others: Despite the fact that it's completely drool-worthy to me... it might not be to everyone.
I have several family members who feel the oily texture is not as 'pudding like' as I feel it is. And they're not fond of the distinct orange flavor.
I've added chocolate chips as an attempt to lure them over to the Orange side
- which I also liked, but again - the combo is pretty distinctly different than most folks might like, and it did not receive rave reviews. Which it SHOULD have.
(sigh).
Suggest making cupcakes on a taste test trial first. That way you're not disappointed.
Marissa S.
January 20, 2019
This cake is awesome. It's extremely moist and mildly citrusy with a lot of citrus fragrance. I usually don't like citrus in my baked goods but thought this cake was the perfect amount.
Per comments below, I reduced the oil to 1 cup and reduced the sugar to 300 grams.
Also, I pre-heated the pan in the oven for ~5-7 minutes before I combined the wets and drys so that the outside of the cake would form a nice crust.
To serve, I spooned a little bit of Michelle Polzine's slow roasted strawberries on top of a plated slice and put a dallop of fresh whipped cream to top it all off. The combination is marvelous.
Per comments below, I reduced the oil to 1 cup and reduced the sugar to 300 grams.
Also, I pre-heated the pan in the oven for ~5-7 minutes before I combined the wets and drys so that the outside of the cake would form a nice crust.
To serve, I spooned a little bit of Michelle Polzine's slow roasted strawberries on top of a plated slice and put a dallop of fresh whipped cream to top it all off. The combination is marvelous.
Jaye B.
January 5, 2019
I've never made - or eaten - an olive oil cake. I have 4 EVOOs plus a light olive oil. Is there a preference for this recipe to have a more peppery, or greener, or milder olive oil flavor? I'm not sure if there should be a distinctive olive oil taste or does it bake away regardless of which variety is used?
A G.
January 5, 2019
The variety of olive oil DOES make a difference in the final results. I like the strong olive oil taste when I use a stronger and more distinct variety but I know not everyone does. However, a cake made with just light olive oil doesn’t have a very pleasing taste, in my opinion. I usually put 1 cup of a light/mild olive oil and the remaining 1/3 cup of a stronger olive oil. You could always adjust the ratios if desired.
Jaye B.
January 5, 2019
AG - thank you for your reply. Just curious, and as a point of reference, do you consider a Taggiasca olive oil - if you're familiar with it - a stronger or more mellow flavor? Everyone's palate is so different. :)
Taylor S.
January 2, 2019
Incredible. Yes, it is oily but I definitely wouldn't call it "greasy." The orange zest and juice really make this top notch. I baked mine in a loaf pan since I don't have a round cake pan and it came out a little dense on the bottom (but delicious nonetheless)!
Cook
December 7, 2018
Love love love this cake... but I have a need to freeze some... has anybody done that? Does it impact the texture or flavor???
Eunji
December 6, 2018
I have used an almost identical recipe (David Leibovitz) but this one calls for the OJ/GM and the cake has turned out completely wet and greasy.
WinterGal
December 6, 2018
not sure what didn’t work for you. i’ve made this cake more than a dozen times with fabulous results. only i use limoncello and lemon juice. check the size of your cake pan and make sure you bake long enough. the golden color is not “burned” color. perhaps check your oven temp as well. good luck
Eunji
December 6, 2018
Interesting though that a lot of the comments say they got greasy also. I’ll stick with the original recipe I’ve been using. Thank you!
Reshma A.
December 2, 2018
I followed the recipe exactly but my entire cake cracked on top and it looks incredible greasy! I'm terrified to serve it. I'm thinking of doing it over but reducing the oil. Thoughts?
Melissa G.
December 2, 2018
You can make a simple glaze out of vanilla or orange flavoring, powdered sugar and a teaspoon of milk. Just mix it to a running consistency and drizzle over! It's a very moist cake, and if you followed the recipe exactly it should taste fantastic! Good luck!
Yabbadoo
December 2, 2018
It may be the oven is too hot. https://food52.com/blog/15976-why-cakes-crack-how-to-prevent-it
Try whisking the oil with egg yolks first, it will emulsify the oil so it doesn't separate. I mix all wet ingredients and dry ingredients separately and then mix together. I made cup cakes and they turned out perfect.
Try whisking the oil with egg yolks first, it will emulsify the oil so it doesn't separate. I mix all wet ingredients and dry ingredients separately and then mix together. I made cup cakes and they turned out perfect.
cheftekar
October 12, 2018
WOOW!!!!!!! This is literally the easiest and most brainless recipe one could ask for and it’s A M A Z I N G!!!!!!!! If you don’t have gran marnier, just add extra OJ.
g
September 30, 2018
Am i missing something? 1 3/4 cups sugar is not 350g, 1 1/3 cups extra-virgin olive oil is not 285g and nor is
1 1/4 cups whole milk equal to 305g......
1 1/4 cups whole milk equal to 305g......
Kristen M.
September 30, 2018
Hi g, while these amounts might be very slightly off due to rounding and whatever measuring cups you're using to compare (they can vary a good deal, which is why many bakers prefer to rely on grams), they should be very close and the recipe should work well with either the grams or volumes used. What discrepancies are you seeing?
Kristen M.
October 6, 2018
Hm, I don't think that could be true—have you checked your scale's calibration lately? A good way to do it is that 1 cup of water should weigh very close to 236.59 grams.
SwingPuck
February 6, 2019
Actually, 1 3/4 cups of sugar is exactly 350g as one cup of sugar is exactly 200g. 1 1/4 cups of milk should be 300g as one cup should be 240g (or close enough). One cup of oil is 218g so 1 1/3 cups should be pretty close to 290g. They're hardly out by much...
maryO
September 16, 2018
Note to self: to make gluten free: replace flour with 1 1/2 cups King Arthur gluten free flour, 1 cup almond flour. Use only 3/4 c of olive oil mixed first with eggs. Frost with marscapone frosting (4T butter, 3c 10x sugar, OJ, 8 oz marscapone). Serve with berries.
Lynn M.
September 12, 2018
Can you make this recipe with coconut or almond flour? Also can you use swerve sugar? I’ve made this cake the regular way and it was amazing. I just want to try it this way for my low carb friends. Thank you
maggiesara
October 27, 2018
In my experience, almond flour and coconut flour do not sub one-for-one with regular flour, assuming no other changes to the recipe. Among other things, almond flour tends to bake up very dense, making for flat cakes with a somewhat gummy texture. You'd be better off looking at a tested low-carb recipe and modifying the flavors to fit your taste.
Monica B.
September 11, 2018
I made this version a few days ago. My usual version uses 1 cup oil and 1 cup buttermilk. I think this recipe could use a reduction in the oil for sure. It was just slightly too greasy and an oily layer formed on the bottom.
jan B.
August 7, 2018
I have made this several times using Cointreau and it is delicious! Maybe the world knows this but I didn't...mix the orange zest with some of the sugar first (I use my fingers) to be sure it is well distributed in the cake. Whenever I mix zest with liquid, it always clumps on the beaters or the whisk.
Cook
July 24, 2018
You might want to take a technique from some pro kitchens - put your flour in a food processor - and process the oil in with it until powdery... then proceed with the other dry ingredients. Then stir the two (wet & dry) together lightly.
NOTE: I've not done that with this recipe, so just suggesting, I can't guarantee the outcome.
One thing I CAN say is that you might want to ensure your pan and oven both are hot. I did mine in a cast iron pan - and it was outstanding. :)
NOTE: I've not done that with this recipe, so just suggesting, I can't guarantee the outcome.
One thing I CAN say is that you might want to ensure your pan and oven both are hot. I did mine in a cast iron pan - and it was outstanding. :)
Ann
July 24, 2018
Thanks for that suggestion, which I never would have thought of.......And my oven was hot, but not my pan. Hmmmmm.
jenh718
October 23, 2018
I’m a pastry chef and what mixing method used depends on the kind of cake your making. You can’t just switch mixing methods willy nilly and expect the same results.
I’ve made this cake as cake and as morning muffins and I followed the recipe here and see no reason to change it up. It’s perfect as is.
I’ve made this cake as cake and as morning muffins and I followed the recipe here and see no reason to change it up. It’s perfect as is.
jenh718
November 14, 2018
Yup, they done beautifully as muffins so you should be able to tell when their done with the spring test. I’d give you an exact time but I made them as jumbo (6oz) bakery muffins and you’d probably make smaller at home.
Loved them too because I could pan the muffins up at night, throw them in the fridge and bake them off in the morning and they always came out perfect.
Loved them too because I could pan the muffins up at night, throw them in the fridge and bake them off in the morning and they always came out perfect.
Cook
November 19, 2018
Actually - the suggestion was to help her produce different results, she didn't like the oily gummy layer at the bottom of the cake.
Ann
July 24, 2018
I love this cake and have made it many times. But I am still having a problem completely integrating the olive oil. It LOOKS mixed in, but when I slice a piece, I can clearly see a line towards the bottom of the cake, below while appears to be olive oil that isn’t integrated. Another reviewer suggested mixed the eggs and olive oil together before adding the other wet ingredients, but this didn’t work for me either. Does anyone else have a suggestion? The cake tastes delicious but I’m a bit put off by its looks. Thanks.
Monica B.
September 11, 2018
You should try just 1 cup of oil. I had the same problem and I just looked at the version of olive oil cake that I make and that is the amount i usually use.
hellspantry
July 21, 2018
A very simple and delicious cake. I swapped in vodka for the Grand Marnier, because I didn't have any. I think it was missing the orange flavor. I'll definitely add it next time, along with more orange zest. I served it with Marscapone cheese thinned with orange juice.
Prathima
July 14, 2018
For those of us who use the mobile site, the video is incredibly aggravating, and interferes with the use of other apps. I get why you want video content, but could you just please leave it in the article, not the recipe?
Kristen M.
July 14, 2018
I'm sorry to hear this and surprised to hear that it's autoplaying on mobile. What type of mobile device are you using? I hope that at least you can pause the video after it starts playing.
Meredith O.
July 8, 2018
I'm planning to make this cake for a big gathering (80+ people) and I figure I'll need to multiply the recipe by 6. I will be using larger pans and so am wondering if I should use a smaller proportion of baking powder than the original recipe -- eg., less than the 3 teaspoons I'd get with straight multiplication. Any advice?
WinterGal
July 8, 2018
this is where the professionals would suggest a test run, but that’s not always possible. if i were to do this i would make the six separate batches and fill the larger pans evenly with those six batches. not sure if this is the best idea chemistry-wise, but it’s what i would try if no one offers a tried and true solution. good luck meredith, and let us know what you decide and how it turns out!
Yabbadoo
July 10, 2018
One large batch is hard to manage, I have small/medium mixing bowls. maybe 3 batches and do 2 at a time or two batches and 3 at a time, depends on how many you can bake at a time too. keep the same amount of baking powder. If its a little more fluffy, it's a bonus. as soon as the baking powder hits moist dough, it starts working so you don't want it sitting unbaked too long so it's a matter of timing your batches and oven readiness for the batches.
Meredith O.
July 10, 2018
Thanks for the feedback! I will have access to a mondo Hobart commercial mixer so a single large batch is a possibility, albeit a rather intimidating one. We shall see ...
Kristen M.
July 10, 2018
Hi Meredith, I heard from a friend of a friend who's made this cake for 2 weddings (!) and wanted to share her advice:
"Of course! I've used it as layers in two wedding cakes now and it has gone off beautifully. I've tripled the recipe and baked it in 3 different sized (tiered) pans.
I have a standard mixer so doubling or tripling the recipe is my max for the bowl.
I didn't encounter any issues with having to adjust ingredients but did find (since it is a thinner batter) that when baked in the larger pans, the 'domed' part of the top of the cake wasn't quite done when the rest of the cake had baked.
Since I was using it as layers in the cake I had to level out the 'dome' anyway so this didn't affect too much."
"Of course! I've used it as layers in two wedding cakes now and it has gone off beautifully. I've tripled the recipe and baked it in 3 different sized (tiered) pans.
I have a standard mixer so doubling or tripling the recipe is my max for the bowl.
I didn't encounter any issues with having to adjust ingredients but did find (since it is a thinner batter) that when baked in the larger pans, the 'domed' part of the top of the cake wasn't quite done when the rest of the cake had baked.
Since I was using it as layers in the cake I had to level out the 'dome' anyway so this didn't affect too much."
Meredith O.
July 10, 2018
Thanks, Kristen and thanks to your friend! So glad to have that info about the variability on the bake time. I'm doing the roasted strawberries, too, but will make those well ahead of time.
Meredith O.
August 7, 2018
For anyone wondering if it's possible to make the cake for 80+ people and not lose your mind: yes. I multiplied the recipe 7 times, made two batches in restaurant-size Hobart mixer, baked in 2 sheet pans. Because of the larger pans, I baked at 325 instead of 350. Recipe continues to blow people's minds.
hannahmh
June 28, 2018
I think this amazing recipe used to be accompanied by amazing photos. Nothing against the video, but please bring back photos! Please don't start replacing photos with videos.
Kristen M.
June 28, 2018
Hi hannahmh, we're hoping to be able to show both photos and videos in the future, but that will take some engineering work and we figure the video is more useful to cooks for now. Don't worry, the original photos still exist behind the scenes, and you can see them on these article pages: https://food52.com/blog/22171-the-most-beloved-genius-dessert-of-all-time
https://food52.com/blog/9757-maialino-s-olive-oil-cake
https://food52.com/blog/9757-maialino-s-olive-oil-cake
j
May 25, 2018
Well, flipping it over after 30 minutes did not work out so well.
It broke apart. It is heavy than most cakes, and was still warm, so bad idea. I guess my spring form pan was heavy also.
It broke apart. It is heavy than most cakes, and was still warm, so bad idea. I guess my spring form pan was heavy also.
LULULAND
May 25, 2018
You didn't need to flip it over. I used a springform pan, 9". It turned out awesome.
LULULAND
May 16, 2018
WOW, Excellent! I just made it. I used 1 1/2 cups of sugar, and cashew milk. Those were the only changes. The recipe is perfect on its own. I had to bake it for 1 1/2 hours, at 350. It is rich, moist, tastes like an expensive cake that you would get at an Italian restaurant. We had it without anything else on top or over it, it doesn't need it and would over power the orange flavor in my opinion. Thank you for the recipe.
Atelier A.
May 16, 2018
fyi, the Mascarpone frosting is really fabulous, in no way overpowering - but the cake can easily stand on its own 😉😍.
Cook
May 15, 2018
Not having a cake tin, I baked mine in a 10' cast iron pan. Don't make the same mistake I did - I heated the pan to warm it and spread oil on the bottom. I forgot that I handn't placed it in the heated oven, so it sat on top of a stove for 10 minutes. I realized that I had probably ruined it, but i put it in the oven for the rest of the cooking time. Let's just say - after shaving off the bottom 1" from the cake - it's still DELISH!!! LOL. Some peeps shouldn't bake a lot. Like me. But I still managed to have an awesome dessert!!!
Cook
May 15, 2018
Made this last night - only topped it with a processed mix of dark chocolate and walnuts.... that was tasty.
However, hubby felt the orange flavor should have been stronger. Next time I'll use OJ concentrate instead of OJ.
The texture was almost like a stiff pudding, it was sooooo delightful!!!
However, hubby felt the orange flavor should have been stronger. Next time I'll use OJ concentrate instead of OJ.
The texture was almost like a stiff pudding, it was sooooo delightful!!!
Victoria P.
May 12, 2018
I combined two recipes (Giada polenta and almond meal cake) in order to make it gluten-free but the batter was so very liquidy that I worried it would not set or rise. But, it did! Very delicious and moist. Easy, too. So, basically, just sub almond flour and polenta for the flour here and you are good to go.
Alicia
April 29, 2018
I made this for a dinner party with the roasted strawberries and mascarpone whipped cream. Oh, my. Absolutely perfect. I took the advice of a commenter to whisk the eggs together with the olive oil before mixing in the other wet ingredients to emulsify the oil into the batter and it was perfect - moist, not oily. I used fresh Meyer lemon juice and homemade limoncello instead of the orange. So, so good.
Yolanda
April 27, 2018
Hi, I made this yesterday, we love it!! I had made something similar before with limoncello and pistachios, but it wasn’t as moist. The only question I have is, does the whole batter fit into the 9” round mold? I was scared it would overflow and poured some of the batter into a 12 mini poundcake mold (4 came out) and cooked them for 18 min. The round one was ready in 40 min. Thanks!
Kristen M.
April 27, 2018
Hi Yolanda, glad you liked it! Was your cake pan 2 inches deep or more (see step 1)? That seems to be the benchmark for needing to pour some batter into another pan.
Autumn L.
April 26, 2018
I make this with lemoncello, lemon juice/zest, and rosemary. It's wonderful! (if I do say so myself, lol)
LV
April 25, 2018
Could I make this with lemon instead of orange? Would it be too sour ?
WinterGal
April 25, 2018
lemon would work too. i used lemoncello (lemon liqueur) since i don’t care for orange flavors. the third time i made the cake i added lavender flowers for visual interest. awesome cake!
Atelier A.
April 25, 2018
Yes! I recently made this with Meyer lemons and the Grand Marnier and made cupcakes (I know) for a one year old’s birthday party. I made a Mascarpone/ cream cheese frosting and everyone freaked out. So good. Even the birthday boy could not be stopped from eating the whole thing. 😍
WinterGal
April 25, 2018
yes, i also frost with a mascarpone icing and it is to die for! will not make it without!
sheila
April 26, 2018
This is how I always make this recipe. For some reason, people are more apt to eat dessert in cupcake form. It's my family's favorite dessert. Fun but elegant!
WinterGal
May 13, 2018
hi lululand, replace the butter in a butter cream icing entirely or mostly. i like a litttle butter, then triple the amount of mascarpone, add vanilla, milk and powdered sugar. sorry i don’t measure; i go by look and consistency. but you can google recipes for a mascarpone icing or even cream cheese icing if you prefer. enjoy!
kathleen G.
April 25, 2018
Mary Henderson - you can use orange juice in place of the Grand Marnier and/or blood orange olive oil in place of the regular olive oil. : )
Mary H.
April 25, 2018
The cake sounds awesome. Is there something non-alcoholic I can use in place of the Grand Marnier?
Zita V.
April 25, 2018
The alcohol burns out during baking. The grand Marnier just adds a nice flavor to it.
Cook
May 15, 2018
I found that the miniature bottles available at liquor stores is a perfect 1/4 cup... just needed one of them.
Leslie V.
April 25, 2018
Wow I read each and every comments, and C&P so many. Will give this a try or two using several suggestions
I am 3999' and will use my domestic Convention GE oven to bake in a 10" spring form and would like to bake in reg size muffin pans. . Not sure of the time with that size muffin tins. Any suggestions?
I am 3999' and will use my domestic Convention GE oven to bake in a 10" spring form and would like to bake in reg size muffin pans. . Not sure of the time with that size muffin tins. Any suggestions?
Cook
May 15, 2018
Suggest normal/average timing for muffins. I found it needed a little longer than cupcakes. I watched the browning, and touch for resistance and it bounced back - I pulled them at that point.
Tracy
April 11, 2018
Oh my I must try this cake.... I only have port and praline liqueur in the house so I’m going to have to choose one over the other .....choices, choices
cooks_inCT
April 25, 2018
I'd love to know what you use praline liqueur for. I have a bottle of it, not sure how to use it up. thanks.
Tracy
April 25, 2018
Well, I’ve only added it to coffee so far, but imagine it works for all recipes calling for liqueur....but one should adjust for the flavor profile....like pecan or vanilla extract instead of citrus, etc.
A G.
January 12, 2018
This is such a great recipe on its own and as a base with some tweaking. It's simple and consistent. Both the texture and taste are perfect. I've added citrus zest and herbes de provençe to the cake and served it with lavender whipped cream. I've also put rosemary in the batter and topped the cake with toasted pine nuts, rosemary sprigs, and granulated sugar as a nod to Nancy Silverton's recipe in Mozza at Home. It's an incredible combination. Next I'd like to try using thyme and lemon juice in the recipe - we'll see how that turns out!
MJ
August 12, 2017
Has anyone baked this in a loaf pan? I was thinking it would make nice slices for toasting for breakfast.
MJ
February 5, 2018
Yes AG, inquiring minds would like to know...9" x 5" loaf pan? Thanks for your help.
A G.
February 6, 2018
Yes, a 9x5" loaf pan with no adjustments. It usually takes about 75 minutes to bake
namrata G.
August 5, 2017
Hi Everyone, what would be a good substitute for the Grand Marnier. We're an alcohol free household. More orange juice? Or additional water?
Julie H.
August 9, 2017
I've found this alcohol substitution chart to be pretty effective. I don't know whether it tastes the same, since we're alcohol-free, too. But I always like the result. http://www.gourmetsleuth.com/articles/detail/alcohol-substitutes
Paloma C.
August 4, 2017
This recipe is pretty similar to a typical cake in my region, Valencia, at the Mediterranean coast, called "coca de llanda"(cake in a tin), because it is always made into a square tin mould. Yummy! Delicious with horchata
Ashley M.
August 4, 2017
Yes. So very tasty. The cake you speak of would be the best version for someone wanting to avoid the alcohol in this recipe.
Margot M.
August 4, 2017
Has anyone tried making this cake with almond milk, or another non-dairy liquid?
Rprp
August 4, 2017
soy milk...it has a fat content not too different from milk. Also, non dairy creamer (I know, I know....chemical hell, but it works. You can reconstitute the non-dairy powder.) I never have whole milk, plus i'm always looking for non-dairy deserts)
Rprp
August 4, 2017
correction: soy milk has half the fat of whole cow's milk, but it works well anyway.
Ami
August 4, 2017
Yes. I have made it with almond milk, cashew milk, and . . . wait for it . . . Water! They all came out fine. Cows milk made the cake rise the best, but cakes with other liquids were perfectly fine. Alternative milk like almond milk is pretty much water. So the difference between alternative milk and water when making this cake is much smaller (I'd say negligible) than that of between cows milk and alternative milk.
Maureen P.
July 16, 2017
Any suggestions how to adjust for altitude? I live at 6,000 ft! Thanks
Suzanne S.
August 6, 2017
At greater than 6,000 ft., I did not need to adjust anything but the cooking time ... about 15 to 20 mins. longer. When it gets a good crack and a bamboo skewer comes out clean. I've found this recipe perfect for altitude, as it's very moist and holds it's moistness for a good amount of time. As you can imagine, that's gone over great 'round these parts.
Judy
July 9, 2017
Is there a way to make this the day before serving and still keep the crunchy top?
Lindsay F.
July 9, 2017
Yes! Just don't cover it. Works like a charm and it definitely doesn't get stale. If I don't serve it all at dinner, I cover only the cut side and it keeps perfectly. If you feel more comfortable you could certainly refrig it overnight, but make sure you bring it out in plenty of time to come back to room temp. I'm not sure it would be as good cold...
Pía A.
May 22, 2017
If you don´t have a grand marnier, whitch other liquor can you use? Thnx
Pía, from Chile.
Pía, from Chile.
Melissa G.
May 22, 2017
Hi Pía! You van use any citrus flavored liqueur, like Cointreau, Limoncello, or even a little Pisco with lemon or orange juice would work! Experiment with what you have locally, this cake adapts to other flavors well...even cinnamon and vanilla for fall and winter!
Melissa G.
May 22, 2017
Hi Pía! You van use any citrus flavored liqueur, like Cointreau, Limoncello, or even a little Pisco with lemon or orange juice would work! Experiment with what you have locally, this cake adapts to other flavors well...even cinnamon and vanilla for fall and winter!
Pía A.
May 22, 2017
haha yes, we have a lot of Pisco here, i think it will work, thank's for answering so quickly! :)
Susan S.
May 17, 2017
Second attempt was much better! Used the corn meal sub mentioned here and baked for 80 minutes, until the cake pulled away from the edge of the pan. Instaread thermometer made it up to 197F. Toothpick test was a massive failure the first time around, so didn't rely on that this time. This time it's perfect! Mixed some leftover orange juice and honey into some plain Greek yogurt and served it alongside. YUM!
Susan S.
May 11, 2017
I'm baking this cake for the first time tonight, and when I looked in the window 25 minutes in, I realized I'd put the baking rack in crooked! I have a slanted cake! :P
Susan S.
May 11, 2017
Ok, I need some advice - I checked the cake at 50 minutes, and used a toothpick to test it, which came out clean. I tried two more fresh toothpicks just to be sure since it wasn't an hour, and they came out clean too. I took it out, let it cool for 30", and it was not even set in the middle. How are you testing yours for doneness? :( The outside edge tastes great.
stefanie
October 14, 2017
This is a really late comment, but another common way to test if a cake is done is to push on the middle and see if it springs back. If a your fingers leave a slight indentation, the middle is most likely not done.
sheila
April 27, 2017
I make these as muffins and frost with mascarpone frosting. It's my most requested recipe. A very special adult dessert.
soo
April 28, 2017
how long do you bake them as muffins? and can you share your mascarpone frosting recipe? thx!
sheila
April 28, 2017
Happy to share: I bake them at 350 and usually for 18 minutes but start checking them at 15. They should be golden on top and toothpick comes out dry. For the Mascarpone frosting: whip one cup heavy cream to whipped cream, add 8 oz mascarpone and 1/2 cup confectioners sugar. ENJOY!
sheila
August 5, 2017
Hi Jayne Bee, yes I use the liners that are the unbleached and non dyed ones. The batter is very wet and any other kind would bleed into the batter. Enjoy baking these.
Lindsay F.
August 7, 2017
Hi Sheila, can you tell me how many muffins you get from this recipe? Thanks!!
soo
January 28, 2018
thank you sheila for sharing the baking time and frosting recipe! last time i made this cake it took over an hour, so it's much easier and faster to bake as muffins! i like to call them mini-cakes :)
Suzanne S.
April 25, 2017
I substituted blood orange olive oil, and orange juice instead of milk. The results were phenomenal!
mary
March 4, 2017
I made this cake, and I like it, except that for me was to oily. Next time I will reduce it to 3/4 cup. I think it will be enough ! Thanks fro sharing.
soo
February 27, 2017
does this cake freeze well? I guess I could try it and see.... thanks for the comments about emulsifying the eggs w oil- seems to make sense- will bake this tonight.
(]Celia[)
February 28, 2017
It freezes beautifully. I love making it into muffins, which I freeze and break out for breakfasts when the family is having a little trouble getting motivated in the am.
(]Celia[)
April 17, 2017
I wish I could remember exactly. I think it's about 20 mins, but I set the timer for 12 mins and check frequently after.
soo
April 23, 2017
thanks! the last time i made this cake, it took about an hour and a half - an hour and 40 mins to bake! so it would be great to bake it in a shorter amount of time! :)
(]Celia[)
February 15, 2017
Any suggestions on how to make this with meyer lemons instead of oranges and still have the lemon flavor come through?
Lindsay F.
February 15, 2017
Substitute meyer lemon juice and zest for the orange juice/zest and limoncello for the Grand Marnier or Cointreau? Since meyer lemons have a sweetness to them, I think that would work. Always wanted to try this with lemon. Let us know how it works out!
WinterGal
February 16, 2017
i always make mine with lemons and limoncello, as lindsay suggested, since i don't care for the orange flavor. it's fabulous! good luck and enjoy! for something extra special.... lavender flowers in the batter!
Lindsay F.
February 9, 2017
I've made this cake many, many times with a couple of changes I found in the comments. I substitute half the four with a scant cup of cornmeal (Thank you Lynn Wainess for the suggestion - it makes a huge difference!), I use Fillippo Berio Light Olive Oil (found in most grocery stores), I whisk the eggs with the olive oil to emulsify before adding the other liquid ingredients and bake in a 9" springform pan for 1 hour. It comes out absolutely perfect every time. I serve it with lightly whipped cream and fresh raspberries and I have never served it without someone asking for the recipe! Finally, if there are leftovers, I cover only the cut side and leave it out on the counter (never lasts more than a day). The top stays wonderfully crunchy that way!
Diana S.
February 4, 2017
This cake is amazing! I followed the recipe exactly, except I used regular olive oil (not extra virgin). It was moist on the inside and had a wonderful crunch on the outside. I served this with marscapone whipped cream on the side, which was a perfect compliment (that recipe can be found on Food52 too). It was a big hit with the family!
cara592
December 17, 2016
I really dislike grand marnier and orange juice in desserts. Is there a substitution for these? I can see amaretto or frangelico for the liquor. But what about the OJ? I imagine the acidity is important with all that olive oil
WinterGal
December 17, 2016
i used lemoncello which was fabulous! just a nice lemon flavor and the alcohol baked out. i really think you need a strong liquor to balance the olive oil. good luck!
Modhu S.
November 30, 2016
I made this cake with half the ingredients and a little less sugar. It was too liquidy batter so added almond meal. Came out delicious and soft not dense. Best cake that I have ever baked.
Mariko M.
October 13, 2016
Can this cake be made a day ahead? Served at a party the following day? Or is it best day of?
WinterGal
October 13, 2016
yes, the cake will keep for several days. the crispiness of the "outside" will be lost when covered, but that's it. be sure to bake until golden! this is an awesome cake for company to enjoy!
Marghet
October 13, 2016
I made this the night before a party, and it turned out great. I just put the cake in the refrigerator until i wanted to frost it. Was delicious the day after as well.
Beth K.
September 27, 2016
I am considering reducing the oil and adding some honey to make a honey cake for Rosh Hashanah. Has anybody else tried this?
brenda V.
November 17, 2016
Yes, i just baked it today. I used 1/3 c white sugar, 1/3 c muscovado and 1/3 c honey and reduced the oil to 1 cup. It turned out pudding like consistency but just perfect for me...with crackling top still.
brenda V.
November 17, 2016
Also grand marnier is too expensive so i replaced it with the local triple sec.
Dia S.
September 27, 2016
This cake has delicious flavor. It produced a dense, closely textured cake that took nearly an hour and a half in a 9" springform pan to bake. I reduced the sugar considerably, to taste. Next time I would also reduce the oil, as I also found it too oily for my taste.
NZ
September 9, 2016
Any idea about the nutritional information
Donna H.
November 27, 2016
High in sugars, and fats. Live a little. A little slice of cake once in a while is good for your spirits! Especially olive oil cake. But be sure a use good olive oil, not that stuff they sell in the grocery stores 😖
Marghet
August 27, 2016
I got RAVE reviews for this cake! I baked it in a 10in springform pan and found it baked wonderfully. I served it with a ricotta whipped frosting and plums, but I would love to use a honey and apple (and ricotta or mascarpone whipped frosting). I think adding a little bit of ginger in the fall as opposed to the zest might add some nice heat. I also ended up doing a few things to the olive oil cake:
1) I separated the egg yokes and whites. Then I emulsified the egg yokes and oil before adding any of the wet ingredients.
2) I put foil on the olive oil cake about half way through and took it off when it had about 10-15 minutes left to bake. I found this produced a nice golden color as opposed to the much darker color and dryer crust it was getting in my oven without foil.
1) I separated the egg yokes and whites. Then I emulsified the egg yokes and oil before adding any of the wet ingredients.
2) I put foil on the olive oil cake about half way through and took it off when it had about 10-15 minutes left to bake. I found this produced a nice golden color as opposed to the much darker color and dryer crust it was getting in my oven without foil.
Kim M.
August 23, 2016
I have made this 3 times since Christmas and have given the recipe to friends and family. I LOVE this cake. The oven I used the first 2 times required a good hour to bake. The 3rd time was in a new house with new oven and it was done in 45 minutes. It's important to use a cake tester or long toothpick to check for doneness. I have used Petron orange liquor, which was good, but nothing beats Grand Marnier. I served it at brunch with berries macerated in 25 yr balsamic and a little sugar, along with mascarpone whipped cream (with a glug of Grand Marnier added) and champagne cocktails. It was the perfect dessert.
kathleen G.
August 5, 2016
I substituted orange olive oil for the virgin olive oil and it was delicious! It didn't need any glaze due to deep orange flavor and it's moistness!
Ticketytwo
August 20, 2016
Omg. Such a great idea. I just ordered some orange olive oil on Amazon. This cake is delicious with plain olive oil so this will make it even better. I never use glaze, it doesn't need it.
pattyrat
March 28, 2016
I made this cake for the first time yesterday, for Easter dinner with the family. I read many of the comments about altering the recipe. I usually try the recipe as written first before making alternations on the next try. I did that with this cake with one exception - I did cut the sugar in half, which I do frequently when following baking recipes. I loved the cake. Some may consider it "oily", but I see it as dense and rich. I may try it with less oil next time just to see the difference - but I enjoyed the texture and flavor. The orange flavor is very subtle. I also topped the cake with a mascarpone buttercream as suggested (and a little more orange zest) - 4 oz. unsalted butter, 4 oz. cream cheese, 1 cup powdered sugar, 4 oz. mascarpone, 1/2 tsp. vanilla and pinch of salt (was more than enough to top the cake).
Atelier A.
March 27, 2016
I made this cake yesterday for my Easter brunch dessert (served with fresh berries and Mascarpone cream). It is SO GOOD! Run, don't walk to your kitchen and bake one tonight. You probably have everything you need already. Trust. I baked mine in a springform tube pan and it is perfect. If you do the same, start checking it about ten minutes earlier than recipe suggests. Thank you Maialino for sharing.
Yabbadoo
March 22, 2016
Another tip. You can make a glaze topping by combining a a little bit of orange juice to powdered sugar. Pour over the warm cake and let the cake cool. Another variation is to add some orange zest. When my friend had her first bite she said it was like biting into a fresh orange. I was very pleased I was able to transform pantry ingredients into a wonderful treat.
Yabbadoo
March 22, 2016
I made cup cakes from this recipe this weekend with a mixture of neighborhood oranges. I cut the olive oil, sugar and salt in half. I started the wet ingredients by separating the eggs, beat the eggs yolks with the oil and then beating in one at a time the egg whites, orange juice, 2% milk and liquor. Emulsifying the yolks with the oil cuts down on the oiliness and gives it a nice blended light and soft texture (Thanks Alton Brown for teaching me this technique). The cook time was 30 minutes. I've made orange cakes before and now this is my family's new favorite.
Elizabeth
May 4, 2016
I used your technique and it really worked! The second batch were a bit oiler - I think it must have broken a bit from sitting out so long - but the first batch was beautifully light and fluffy. Thank you!
Monica
March 21, 2016
I usually love olive oil cake, but this recipe is too oily for my taste. When I press down on a slice with a fork, oil oozes out of it. Apart from that, the cake is very moist, the flavor is nice, and the outer crust is deliciously caramelized. If I were to attempt this cake again I would halve the olive oil.
Gleba
March 20, 2016
Loved the taste, but found it a bit too oily. Next time I'll put more milk and less oil.
ItsBrooksie
March 15, 2016
I die over this recipe. I'm an orange fiend and the slight orange flavor is perfect. But more importantly -- the texture of this cake is so amazing. I'm not sure I'll ever go back to baking cakes without olive oil! I think it tastes best cold, so I keep it in the refrigerator after I have that first warm slice.
Question though -- anyone else have a problem with the middle still being slightly gooey while they outside is clearly done? Can I adjust the cooking time and temperature to remedy this?
Question though -- anyone else have a problem with the middle still being slightly gooey while they outside is clearly done? Can I adjust the cooking time and temperature to remedy this?
WinterGal
March 15, 2016
a gooey center is usually a sign of underbaking. everybody's ovens run a little differently in temp, like it or not. is your cake a nice dark golden brown and did you test the center for doneness? the deep, rich color can frighten some causing them to pull the cake out early. anyone have other thoughts?
jakestavis
March 13, 2016
how would you adjust the bake time for muffins??
JohnL
April 21, 2016
Muffin adaptation just went up on davidlebovitz.com. Haven't made this cake in at least a year or so--time to throw one together. I'll either make this one or the recipe devised by Cat Cora (Olive Oil Cake: Ladi Tourta) made with ground almonds. Both are excellent recipes.
Ross K.
February 26, 2016
Every time i bake this recipe the cake is incredibly moist but always comes out denser than I'd like. Should i use a different ratio of baking soda/baking powder? I've tried mixing the batter until just mixed. I'd say I've used this recipe about 4 or 5 times, HEELLLLLP
Ross K.
February 26, 2016
Have also tried to use a chocolate glaze and am thinking of mixing in some chocolate dipped orange rinds next time. Any thought?
Laura415
March 14, 2016
If you used the recipe as written then the acid in the orange juice should have been enough to activate the baking soda and help the cake rise. Because of the hand mixing instructions very little air is getting whipped into the batter. You could also try varying your method using a mixer and whipping the eggs and sugar together until it becomes lighter in color and thicker. That might help your rise or you could take an extreme route and just whip the egg whites until fluffy and fold in gently to lighten the batter with air. A chocolate glaze sounds good. I was thinking a little marmalade in a glaze would be nice.
Juliet
December 31, 2015
Dynamite. Didn't have any Grand Marnier so I doubled the OJ and zest and added a little vanilla. No harm done. Really, really tasty.
Ham
February 6, 2016
Juliet, thanks for adding this comment! I ended up in the same pickle, used your advice, and the cake turned out perfectly delicious. It ended up baking for closer to 1:20 in total.
betty888
December 19, 2015
I love olive oil cakes and made a gluten free version of this this week. Easy and delicious. I used Cup4Cup brand flour, and kept the rest of the recipe the same. I topped it with slightly sweetened whipped cream, and some toasted sliced almonds. Everyone loved it. A keeper for sure.
Mrs. M.
December 17, 2015
If anyone made this with almond milk, can you specify if you used unsweetened almond, unsweetened vanilla? And, what were your measurements - same as for the milk in the original recipe?
Ami
December 17, 2015
I've made it with unsweetened almond milk. The same amount. I've also made it with flaxseed milk. The same amount as well. I remember it not rising as much as using whole milk, but still tasted the same.
Fabiola F.
November 25, 2015
Love it! I just found this cake recipe 4 weeks ago and I have made it 4 times. My family loves it. My daughter is allergic to dairy so I used almond milk instead and it was fantastic. I am making two of them right now to share on Turkey Day! (ps I have no idea what it takes like with whole milk, but I sure is is just as good!)
Melissa G.
November 24, 2015
Just made this! Used honey liqueur and tangerines, and added a cinnamon orange glaze, fantastic!
Trinidad P.
November 3, 2015
I liked this, but didn't LOVE it. I was disappointed that it lost it's crackle, after the first day.
Kate
November 16, 2015
I toasted it a little bit on subsequent days and thought that worked really well
kitchenista
October 12, 2015
Has anyone considered infusing the olive oil with an herb? I'm considering making rosemary olive oil to use in this recipe.
Ami
October 12, 2015
I have put chopped rosemary into the cake directly, and it was amazing! I thought the Rosemary buts might interfere with the texture, but it didn't. Infusing the olive oil with rosemary sounds wonderful!
Beth K.
August 4, 2015
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?
WinterGal
August 4, 2015
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!
Erika M.
July 29, 2015
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.
Joseph H.
July 6, 2015
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.
Lynn W.
June 16, 2015
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.
JJMagic
June 2, 2015
Simple, moist and excellent! Has anyone seen or tried a chocolate version of this recipe?
daisybrain
June 2, 2015
I did a chocolate one where I added 1 cup of cocoa powder and reduced the flour by 1/2 cup. It was delicious.
Ceecee
May 27, 2015
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!
Anna
May 16, 2015
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.
kimlikestoeat
April 26, 2015
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!!
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!!
Ticketytwo
March 29, 2015
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.
Geni
March 29, 2015
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.
WinterGal
March 29, 2015
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.
PreyeUboh
March 29, 2015
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.
sophie
April 27, 2015
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.
Laurie
May 25, 2015
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.
Andy
March 28, 2015
I just made this cake for a dinner party this evening and it tastes like nothing.
Jodi M.
March 15, 2015
any way to make this without dairy? can i make it with almond milk for instance? thanks
Fabiola F.
November 25, 2015
Yes, I have made this cake with almond milk. I do not know what it tastes like with whole milk. It was absolutely delicious.
dillybug
February 23, 2015
Sends me back to my days in Europe when my host family use to make something similar to this. Absolutely divine.
petitbleu
February 23, 2015
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!
Murielle B.
February 8, 2015
This cake was absolutely divine! I will be remaking it in the future; everyone loved it! Thank you for sharing!
Wen
January 17, 2015
If I made this as muffins, how long would it need to bake?
Ami
January 18, 2015
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!
radhika
January 13, 2015
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!
Lynn M.
January 12, 2015
I just made it and it's fantastic! Delicious! I even put a orange zest glaze on one of the cakes.
radhika
January 7, 2015
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!
daisybrain
January 8, 2015
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.
Rachael L.
December 28, 2014
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.
Ann
December 28, 2014
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!!!!
Ann
December 28, 2014
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?
WinterGal
December 28, 2014
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!
Ann
December 28, 2014
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.
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.
WinterGal
December 28, 2014
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!
Caro G.
January 7, 2015
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.
Elle L.
February 4, 2015
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!
Ann
February 4, 2015
What a useful comment. Thanks so much. Now can you do anything about my cracked sunken top????
Belemi
May 8, 2015
Thanks a lot for the tip. I plan on baking the cake today for an early Mother's Day celebration.
Patricia C.
December 23, 2014
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!
I-tzu C.
December 23, 2014
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 :(
Iris B.
January 7, 2015
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.
The C.
November 23, 2014
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!
Mara
November 21, 2014
Any good recommendations for a mascarpone buttercream or mascarpone frosting recipe to go with this cake?
WinterGal
November 22, 2014
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.
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.
Rachael L.
December 28, 2014
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.
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.
deanna421
October 16, 2014
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!
Mrs. M.
August 30, 2014
has anyone successfully substituted almond flour and almond milk in this recipe?
valerie J.
August 30, 2014
Can I make this as cupcakes do you think?
Kristen M.
August 30, 2014
Yes -- in fact, Maialino sells these as olive oil muffins in the morning!
Mrs. M.
August 26, 2014
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?
WinterGal
August 26, 2014
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!
Mrs. M.
August 26, 2014
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?
WinterGal
August 26, 2014
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!
mirabelle
August 24, 2014
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!
JohnL
August 24, 2014
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.
mirabelle
August 27, 2014
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...
margothand
April 25, 2018
John, Cuisinart still publishes recipes, e.g., https://www.cuisinart.com/recipes/breakfast/1798.html
Barbara M.
August 12, 2014
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.
Caro G.
August 12, 2014
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
Madfolle
August 9, 2014
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.
James A.
August 4, 2014
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!
KtMcB
July 26, 2014
I made this before and forgot what I substituted Grand Manier. Can I ust double OJ?
WinterGal
July 26, 2014
don't see why not! I think I had read that someone else had doubled the oj and the result was just as good!
Autumn L.
August 5, 2014
I've used only juice (both lemon and orange) and had great results. Just doubled the amount called for.
phyllisc
June 22, 2014
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.
Rachael L.
June 9, 2014
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!
Maureen J.
June 6, 2014
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.
Christine
June 6, 2014
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.
Maureen J.
May 28, 2014
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.
James A.
May 28, 2014
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
daisybrain
May 26, 2014
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.
Autumn L.
August 5, 2014
I tried this and it was love at first taste! Thank you so much for sharing :)
Maureen J.
May 24, 2014
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
Ami
May 24, 2014
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!
Lee A.
May 23, 2014
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.
chichichicken
May 23, 2014
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.
Patricia C.
May 3, 2014
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.
SM
May 1, 2014
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.
WinterGal
April 30, 2014
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!
JohnL
May 1, 2014
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.
Laurence T.
April 30, 2014
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).
TSmith
April 27, 2014
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.
Ami
April 23, 2014
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!
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!
Swiss M.
April 20, 2014
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.
Maureen J.
April 2, 2014
Has anyone tried this with almond flour yet, cup for cup? I have bought the almond flour but not tried yet.
nannydeb
March 30, 2014
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!
JohnL
March 30, 2014
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.
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.
saragrad
March 30, 2014
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.
Gotowanie G.
March 25, 2014
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...
Deedles
March 23, 2014
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!
Taryn
March 12, 2014
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!
Zita V.
March 11, 2014
Made it this evening and it is so good. Added a lemon raspberry glaze my fiancé loves it.
sophie
March 6, 2014
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.
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.
theresa94010
March 3, 2014
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.
Can't wait to make it again next weekend. Thank you for sharing this fool-proof yet fantastic recipe.
hobbes1948
March 2, 2014
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)
Cathy
March 2, 2014
Cathy
This cake sounds delicious! I'm going to bake one today. My mouth is already watering. Thanks for this recipe!
This cake sounds delicious! I'm going to bake one today. My mouth is already watering. Thanks for this recipe!
Sheryl
March 2, 2014
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!
Marta
March 1, 2014
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…!
Ashley R.
February 28, 2014
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!
Geni
February 26, 2014
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.
Margot A.
February 24, 2014
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.
Autumn L.
February 24, 2014
I was thinking of cutting back a bit on the oil too. How much did you use? Did it help?
Margot A.
February 24, 2014
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.
Autumn L.
February 24, 2014
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.)
Señora H.
February 24, 2014
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 :)
Autumn L.
February 23, 2014
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!
Grayce
February 22, 2014
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.
Jo J.
February 20, 2014
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!
James A.
February 20, 2014
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.
Cheryl
February 19, 2014
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!
angie
February 19, 2014
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.
Caroline L.
February 19, 2014
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.
WendyKamasaki
February 18, 2014
Delicious! I added cranberries on the top before baking, and it came out great!
LLStone
February 18, 2014
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.
karencooks
February 17, 2014
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.
Aruelle
February 17, 2014
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!
fitsxarts
February 16, 2014
I made this in a 10-inch springform (no overflow issues) and baked for 50 mins. To die for! A new classic.
Sakiab
February 16, 2014
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!
kath1
February 16, 2014
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.
Stellamom
February 16, 2014
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 :)
Jack
February 16, 2014
Hi, is there any chance your recipes could include metric measurements? saves having to to the calculations. Some great recipes on this site.
Sally D.
February 15, 2014
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.
Barbara M.
February 15, 2014
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.
Sally D.
February 15, 2014
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.
trvlnsandy
February 15, 2014
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
Sally D.
February 15, 2014
Hindsight is wonderful, I am sure I could have gotten 2 layers. Maybe some day for birthday.
Kristen M.
February 15, 2014
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.
Sakiab
February 16, 2014
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?
Kate
February 15, 2014
New to baking and live at ~5500 ft. Has anyone tried this successfully with high-altitude modifications? If so, what did you do?
jkcoop
February 15, 2014
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.
Reeshiez
February 15, 2014
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?
daisybrain
February 15, 2014
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.
KitchVega
February 14, 2014
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!
Jennifer H.
February 14, 2014
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!
JohnL
February 14, 2014
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.
Kristen M.
February 14, 2014
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!
Lost_in_NYC
February 14, 2014
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?
ChristyBean
February 14, 2014
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!
faye
February 14, 2014
So what do you think about the question of using coconut oil instead of Olive Oil??
Kristen M.
February 14, 2014
I really love the olive oil here -- that's what I'd recommend trying first!
Shihtzumama
February 14, 2014
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!
Kristen M.
February 14, 2014
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.
Shihtzumama
February 14, 2014
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.
Shihtzumama
February 14, 2014
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!
fiveandspice
February 14, 2014
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.
jkcoop
February 13, 2014
I have some olive oil which was pressed with blood oranges, would that be alright to use?
Mary L.
February 13, 2014
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.
faye
February 13, 2014
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
Mary L.
February 13, 2014
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
Mary L
JohnL
February 13, 2014
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.
Maureen J.
February 12, 2014
That was my question. Another member posted that in her comments below and I was hoping she would answer.
Lea
February 12, 2014
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?
Maureen J.
February 12, 2014
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?
Kristen M.
February 12, 2014
Nope -- the brand is just called Cup4Cup (meaning you can substitute "cup for cup" with all-purpose): http://food52.com/provisions/products/73-cup4cup-gluten-free-flour
Barbara M.
February 12, 2014
This seems too much batter for 1 9"cake pan. It was way more batter than one cake pan could use.
Kristen M.
February 12, 2014
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?
Juergen H.
February 13, 2014
The cake is exquisite.
I had enough batter for a regular 9"x1" round pan and an 8" round pan.
I had enough batter for a regular 9"x1" round pan and an 8" round pan.
JohnL
February 13, 2014
I used a standard 9-inch pan that is 2 inches deep. It is definitely not too much batter. It worked out just fine.
JohnL
February 13, 2014
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.
Barbara M.
February 13, 2014
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.
bakingfamily
February 13, 2014
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.
Eva
February 14, 2014
I had the same experience. Way too much batter for a standard 9" round cake pan. But the cake was delicious.
JohnL
February 14, 2014
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).
Sakiab
February 12, 2014
Can this be made with cake flour? Any preference in the EVOO...like pale yellow or the fruitier green?
Kristen M.
February 12, 2014
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!
JenTop
February 12, 2014
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?
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?
Kristen M.
February 12, 2014
With Meyer lemons, I don't think you'd need to -- they're plenty sweet.
Stacey S.
February 12, 2014
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
Stacey Snacks
Maureen J.
February 12, 2014
About the flour sugar question. You say all is fixed. Does that mean the recipe has been corrected. Which version should I use?
Delphina
February 12, 2014
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!
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!
Delphina
February 12, 2014
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!
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!
Leslie V.
April 25, 2018
On this page now 4-25-18 it is 2 c flour and 1 3/4 sugar. Is this correct???
PreyeUboh
February 12, 2014
Can I substitute GM with orange juice? Or something else?
Kristen M.
February 12, 2014
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.
PreyeUboh
April 3, 2023
Almost 9years after the 1st time I tried this recipe and it is still a fan favourite. Definitely going on the easter menu
Linda
February 12, 2014
When making this recipe as muffins, how is the baking time affected?
Kristen M.
February 12, 2014
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.
drmiggy
February 12, 2014
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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