Off Roading with Maialino’s Olive Oil Cake

May  4, 2019
Author Notes

My adaptation of Maialino’s new to me but now my perfect cake! —Sandra Marucci

  • Prep time 10 minutes
  • Cook time 12 minutes
  • Makes 20 mini cake bites
  • 80 grams All purpose flour
  • 120 grams Granulated sugar
  • .5 teaspoons Salt
  • scant 1/4 teaspoons Baking powder
  • scant 1/4 teaspoons Baking soda
  • 75 grams California Olive Ranch Everyday Olive Oil...a BASIC grocery store brand nothing fancy!
  • 80 grams Heavy cream
  • 20 grams Water
  • 1 Egg
  • Zest from one half an orange
  • 40 grams Fresh orange juice from the zested orange
  • Turbinado sugar for sprinkling
In This Recipe
  1. Preheat oven to 350 degrees. This recipe works best with a silpat mini muffin tin; if you do not have one, you will need to oil the mini muffin cups individually but dont do this step until you are ready to fill them.
  2. Combine all the dry ingredients in a medium bowl, mix them together and set aside.
  3. In a separate bowl deep enough for a hand blender and large enough to hold all the ingredients, add all the WET ingredients. Pulse very briefly with hand blender, enough to emulsify the mix but not aerate it.
  4. Add the dry ingredients to the wet—never the other way around—and whisk to combine and remove clumps. The dough will be very wet and drippy, like a loose pancake batter.
  5. Allow batter to rest and settle, anywhere from 5 minutes to an hour. Whisk brielfly before using to reincorporate and ensure it is fully mixed.
  6. Ladle batter into prepared pan and bake for 6 minutes.
  7. Remove from oven, quickly sprinkle with turbinado sugar, rotate the pan and put back in the oven for 7 minutes or until cakes are lightly golden and a cake tester or toothpick coms out clean. While these cakes are spectacular warm, allow to rest fully and cool for at least an hour.

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