Smaller, really different Maialino Olive Oil Cake

May 5, 2019

Author Notes: I love the original cake, but sometimes a 9" cake is too much cake for myself and my husband. Unless I make it for a dinner party, it ends up going to waste. I also made various other changes as well including cutting back the milk and olive oil to half cup each, and opted for 1 extra large egg instead of halving an egg. I also like boozy cakes and went for 1/3 cup of triple sec and cut out the orange juice altogether. Gen16C

Serves: 4-5
Prep time: 30 min
Cook time: 45 min


  • 1/2 cup all-purpose flour
  • 1/2 cup white whole wheat flour
  • 170 grams sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup olive oil
  • 1/2 cup whole milk
  • 1 extra large egg
  • 1/3 cup triple sec
In This Recipe


  1. Preheat oven to 350F. Butter a 6 inch cake pan.
  2. Combine all dry ingredients in small bowl. Combine all wet ingredients in a larger bowl. Dump the dry ingredients into the wet bowl and combine with a whisk until there are no lumps.
  3. Pour into the prepared pan and bake 45 minutes until the edges pull away from the side. Cool for 20 minutes. Use a knife to pull the edges from the side and slowly pull it away from the bottom to ensure it comes out in one piece.
  4. Flip onto a plate.

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