Kristen is the Creative Director of Food52
I've been looking for one too! Someone here should be able to help.
I've subbed olive oil for some of the butter in Marion Burros' Purple Plum Torte (in the Essential NY Times Cookbook) out of necessity and loved it.
This recipe is on my "to try" list:
Dorie Greenspan's version (a spin on her yogurt cake) is my favourite:
I like Gina DePalma's cake as well; the cake has a gritty texture due to the addition of polenta:
And finally, this recipe is on my "to try" list:
I love the olive oil cake from Good to the Grain - it has rosemary and chocolate! You can get the recipe here: http://www.101cookbooks...
I've been wanting to try this cake since I bought Kim Boyce's wonderful book. Now I simply must try it.
Margie is a trusted home cook immersed in German foodways.
I have been making Patricia Well's winemaker's grape cake for years. If you want to get fancy and make a presentation out of it, you can cover it with spun sugar. The recipe is at http://www.epicurious.com...
I use one from La Cucina Italiana magazine I cut out about 8 years ago. I could not find it on their website. 1.5 cups AP flour | 1/2 cup fine cornmeal | 1 cup sugar | 2 tsp. baking powder | pinch of salt | 5 lg. eggs | zest of 1 orange, grated | 1/2 cup oj | 1/3 cup olive oil | 1/2 tsp. almond extract. Combine all dry ingredients in one bowl and all wet ingredients in another combine well. Stir dry in to wet mix well and pour in to greased 9" springform pan and bake at 350 for 40-45 minutes. I really like this cake for breakfast.
My favorite olive oil cake of all time is the one they sell at La Colombe's coffee shops. I've asked them for the recipe to no avail...
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Well played. You deserve a cookie.
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