The Most Beloved Genius Dessert of All Time
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doris December 20, 2021
I made this for a dinner party - I used Chambord in place of Grand Mariner and topped it with blueberry sauce with a splash of the Chambord. What a hit! Next time will purchase raspberries for the sauce to match the Chambord
Marlene F. April 16, 2020
I’m surprised you didn’t tell your students to always crack each egg into a cup before adding to a batter. That way you can more easily scoop out any pieces of shell before they get into the batter.
kim April 16, 2019
Like so many, this has been my go-to cake since you published it! My son requests it for his birthday (I have 2 in the oven as I write)—I have to mail it to him, and this cake is perfect for that because it does not get stale and it holds up to shipping. I’ve learned it’s a little easier to ship when I make two 7” cakes (I use springform pans). I used to own a bakery and cafe, but I’m really not such a great cake-maker—I had talented bakers doing the cakes. This cake, however, has NEVER failed me.
Ecole N. May 7, 2018
I made this cake and it was superb. I made fresh whipped cream with orange zest and orange juice to go on top: fabulous, but what made it all worthwhile was the cake, hands down.
Karen G. May 4, 2018
That's a lot of oil for one cake. Could I substitute 1/3 cup apple sauce for 1/3 cup olive oil to maintaine the moisture?
Patricia L. April 16, 2020
Karen G, how did this cake result with your 1/3C applesauce substitution? (Despite the many rave reviews, I too am hesitant about using that much olive oil. The cake crumb in the photo of cake slice --towards the bottom just above roasted strawberries-- appears very oily....just wondering about the end product oiliness as well as overall flavor).
MJ April 27, 2018
Can this cake be made with gluten-free flour (instead of all purpose flour) and almond milk (instead of whole milk)? Anybody tried this yet?
Monica B. April 27, 2018
I imagine that it would work fairly well. You probably won't get the same texture but it should be delicious. I think using some almond flour or coconut flour, in addition to the GF would be fantastic.
Kristen M. April 28, 2018
Hi MJ, I recommend skimming through the comments on the recipe page—I think some folks have done both of these things (plus lots of other tweaks) with success: https://food52.com/recipes/26709-maialino-s-olive-oil-cake#comments
Patricia L. April 16, 2020
Hello Kristen M, with all the various types of olive oil and how differently each could affect the flavor etc, what do you suggest to use, or not use? Thank you!
LLStone April 27, 2018
This is my go-to dessert. It's so very good, and so versatile. I sing its praises!!
daisybrain April 27, 2018
I get asked to make this cake all the time by people for whom I've previously made it. It's damn near perfect.
Ttrockwood April 26, 2018
I am not a skilled baker and make this when i need a cake, usually with lemon zest and swapping more oj in for the grand marnier. I love making this into muffins as well- i fell in love with the olive oil muffins at Maialino and having one with some fruit for breakfast keeps me full and happy!
Tracy April 25, 2018
You are right. This is one of the best and easiest cakes to make! Decadent and delicious. Baked in my solar oven with the roasted strawberries. Thank-you!!
Alison M. April 25, 2018
I baked and served this cake at my wedding, along with a strawberry-champagne layer cake and homemade funfetti! (I dessicated orange and lemon slices to put on top and around the cake stand for a little more aesthetic appeal.) It has also become my husband's favorite-ever, even beating out his mom's lemon tart as birthday dessert-of-choice. Happy to see it's found so many other admirers :)
Monica B. April 25, 2018
I often make this with finely ground semolina flour or half white/half cornmeal and it is so great. Works in a loaf pan too.
NandR April 25, 2018
Will 2% milk work with this recipe? Thanks!
Kimberly S. April 25, 2018
This is my go to cake, loved by every single person who has eaten it. I have baked it so many times that I have lost count. I’ve been asked for the recipe almost the same number of times. I couldn’t sing it’s praises enough. Love this cake!
CDP April 25, 2018
Can you please include the metrics volume measure for the cake? (Which sounds delicious!) Thank you.
Kristen M. April 25, 2018
Sure thing! The original recipe didn't have them, but everything in the book has been retested (and re-retested :) with metric measurements, so I just added them to the recipe.
Terese F. April 25, 2018
Hi! I can’t wsit to try this and! My question: will it be possible to make this in a loaf pan? Thank you!
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