Maialinos olive oil cake soooo oily. Why
Made the cake twice. Using scale amounts. Batter is like a crepe batter. Baked in a 9 inch square pan. Had a dome in the center that cracked open. Baked 350 for 1 hour and 20 minutes. Under the dome it was very oily and even though skewer finally came out clean. What did I do wrong?
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here are some articles I found on the web after searching for "problems with olive oil cakes." Some suggested causes include using non-chlorinated flour, another not emulsifying the egss and oil enough.. Have a skim through and see if you recognize anything that might apply to your latest example of baking this.
If you want a reliable recipe for olive oil cake, here's, Alice Waters' olive oil and Sauternes cake. It comes from her first book, Chez Panisse Menu Cookbook, and which I've been making for years. No problems, many empty plates and happy eaters). It's topped with peaches (fresh in summer,, other fruit or canned in winter).
http://books.google.ca/books?id=X-GcbWY-2vsC&pg=PT88&lpg=PT88&dq=olive+oil+sauternes+cake+chez+panisse&source=bl&ots=W1_NN4g7ZM&sig=npVUgcFnniWhtOLEwSoxymRXtTc&hl=en&sa=X&ei=9MOGVKqsDYGsyASbo4GgAg&ved=0CGwQ6AEwCQ#v=onepage&q=olive%20oil%20sauternes%20cake%20chez%20panisse&f=false P.S.
https://www.google.com/search?q=what+are+possible+problems+with+an+olive+oil+cake&oq=what+are+possible+problems+with+an+olive+oil+cake&gs_lcrp=EgZjaHJvbWUyBggAEEUYOTIHCAEQIRigATIHCAIQIRigATIHCAMQIRigATIHCAQQIRigAdIBCTE0NDg1ajBqN6gCALACAA&sourceid=chrome&ie=UTF-8
There was also a whole article on problems with this particular Maialino olive oil cake recipe.
http://www.staceysnacksonline.com/2014/02/disappointment-my-love-affair-w-olive.html