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Prep time
30 minutes
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Cook time
55 minutes
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Makes
1 9" cake
Author Notes
One of my favorite things to do is experimenting with recipes, so when I read about Food52's Off Roading Recipe challenge, I signed up right away. Since I love to bake, I chose Maialino's Olive oil cake. I was initially a bit daunted to make changes in a genius recipe, but am always up for a challenge! After reading the recipe and many of the glowing reviews, I came up with a plan. For some added texture, I decided to add cornmeal in place of some of the flour. To give the cornmeal a little boost, I upped the baking powder to 1 teaspoon. Because they are one of my favorite citrus fruits, I substituted Meyer lemons for the orange zest and juice. I didn't have Grand Marnier or anything like it on hand, so I used white wine instead. Several reviewers commented that the taste of the Grand Marnier was a bit lost, so I wasn't worried about the wine. For one more flavor note, I added some almond extract which pairs well with lemon. I was very pleased with the result of my newly revised Olive Oil cake! The cake is beautifully moist, with a bit of texture from the cornmeal. The sweet citrus scent of Meyer lemon shines through and is complemented by just a hint of almond extract. —Gretchen
Ingredients
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1 1/2 cups
all purpose flour
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1/2 cup
cornmeal(medium ground)
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1 3/4 cups
granulated sugar
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1 1/2 teaspoons
salt
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1/2 teaspoon
baking soda
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1 teaspoon
baking powder
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1 1/3 cups
extra virgin olive oil
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1 1/4 cups
whole milk
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3
large eggs
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1 1/2 tablespoons
Meyer lemon zest
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1/4 cup
Meyer lemon juice
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1/4 cup
white wine
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1/2 teaspoon
almond extract
Directions
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Heat oven to 350 degrees Fahrenheit. Line 9" cake pan with a round of parchment paper and spray with non stick spray.
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In a bowl whisk the dry ingredients- flour, cornmeal, sugar, baking soda and powder and salt. In a separate bowl, whisk the wet ingredients- olive oil, milk, eggs, lemon juice and zest, wine and almond extract. Add dry ingredients to the wet and mix until combined.
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Pour the batter into the prepared pan and bake for up to an hour until cake is golden brown and a cake tester comes out clean. Check cake after 50 minutes. Cool cake in pan on a rack for 30 minutes. Loosen edges of cake by running a knife around the sides of pan, then invert cake onto rack to cool completely.
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