This simple, delicious cake is adapted from Maialino's Olive Oil Cake recipe. I kept the basic structure of the original recipe, but made a few adjustments to achieve a slightly sturdier cake with a coarser crumb. I replaced some of the flour with cornmeal, switched out the milk for yogurt, and reduced the amount of sugar by a half cup. I also traded the Grand Marnier for amaretto and a touch of almond extract. The result is a pleasantly rustic cake with a delicate almond flavor that doesn't overwhelm the fruitiness of the olive oil. Enjoy it for breakfast or dessert! —Callan Carow
1 1/2 cups
1 1/4 cups
1 1/2 teaspoons
extra-virgin olive oil
plain, whole milk yogurt (not Greek)
1 1/2 tablespoons
fresh orange juice
In This Recipe
Heat the oven to 350° F.
Grease a 9-inch springform cake pan with oil, butter, or cooking spray and line the bottom with parchment paper.
In a bowl, whisk the flour, cornmeal, sugar, salt, baking soda and powder.
Crack the eggs into another bowl and beat lightly. Slowly stream the olive oil into the eggs, whisking until emulsified. Whisk in the yogurt, orange zest and juice, amaretto, and almond extract.
Add the dry ingredients to the wet ingredients and whisk just until combined.
Pour the batter into the prepared pan and bake for about 50 minutes, until the top is golden, the center is firm to the touch, and a toothpick comes out clean. Transfer the cake to a wire rack and let cool in the pan for about 30 minutes.
Run a knife around the edge of the pan and remove the ring. Gently slide the cake onto the rack and let cool completely before serving.