Make Ahead

Alisa's take on Maialino's Olive Oil Cake

by:
May  5, 2019
Photo by Alisa
Author Notes

Cake has become a challenge since I've been gluten and dairy free, so I was excited to try Maialino's cake out with modifications. Three cheers for Trader Joe's Gluten Free all purpose flour (which has the same 4 ingredients as America's Test Kitchen recipe without the non fat dry milk powder). I also reduced the sugar a bit and used almond milk. —Alisa

  • Prep time 15 minutes
  • Cook time 55 minutes
  • Makes 9 inch round cake
Ingredients
  • 2 cups Trader Joe's GF all purpose flour
  • 1 1/2 cups sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/3 cups olive oil
  • 1 1/4 cups Califia unsweetened almond milk
  • 3 eggs
  • 1 1/2 tablespoons grated orange zest
  • 1/2 cup freshly squeezed orange juice
In This Recipe
Directions
  1. Heat oven to 350 degrees F. Prepare a 9 inch springform pan (at least 2 " high) with oil and parchment paper.
  2. Whisk together the flour, sugar, salt, baking powder and soda in a large bowl. In another larger bowl, whisk the liquids: olive oil, eggs, "milk", orange juice and zest. Slowly add the dry ingredients and whisk until just combined
  3. Pour the batter into the pan and bake for approximately one hour. Gluten free flours tend to burn a bit, so I covered this with foil after about 25 minutes once it was golden on the top. It was cooked in my old electric oven (convection bake) in 55 minutes.
  4. Leave on a baking rack for at least 30 minutes to cool. Run a knife around the edge and release the springform (or invert onto the cake rack to cool completely.

See Reviews

See what other Food52ers are saying.

Review