A question about a recipe: Maialino's Olive Oil Cake

I have a question about the recipe "Maialino's Olive Oil Cake" from Genius Recipes. New to baking and live at ~5500 ft. Has anyone tried this successfully with high-altitude modifications? If so, what did you do?

  • Posted by: Kate
  • February 15, 2014
  • 1929 views
  • 8 Comments
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Recipe question for: Maialino's Olive Oil Cake

7 Comments

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Pegeen
Pegeen February 16, 2014

Kate, I'm not familiar with high-alt cooking myself. But if you do a Google search on "Cooking at a high altitude" you'l get plenty of answers.

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boulangere
boulangere February 16, 2014

For you elevation, increase the flour by 7%, add an extra egg, and decrease the leavening by 44%

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Kate
Kate February 20, 2014

Thanks, Cynthia! Where do you get such precise numbers? I would love to know your source.

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boulangere
boulangere February 21, 2014

I've either lived or baked or both at a variety of elevations, and also wrote the High Altitude Baking section of the Bakers Dozen Cookbook, a book compiled from members of a professional bakers group I belong to. I'm glad the information helped you. Happy baking!

savorthis
savorthis February 21, 2014

Hi Kate! I'm in Colorado too. Let me know how it goes. I am always hoping for more patience when it comes to baking, altitude and precision.

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Melusine
Melusine February 23, 2014

A lovely cookbook called Pie in the Sky has a wide range of recipes with instructions for various heights. The recipes are good, and the charts make it easy to adapt your own favorites.

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Kate
Kate February 24, 2014

Thanks for the help everyone! I used Cynthia's recommendation and it turned out beautifully. It did take an extra ~7 minutes for the cake tester to come out clean, not sure if that's related. But I brought it to a "sparkle party" where it got a lot of compliments and went perfectly with all the bubbly drinks!

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boulangere
boulangere February 24, 2014

Yes, I suspect that the additional time is related to your elevation. Cheers to you for your great success!

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