Make Ahead

Olive Oil & Yogurt Cake

May  5, 2019
1 Rating
Photo by Callan Carow
Author Notes

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

  • Prep time 20 minutes
  • Cook time 50 minutes
  • Makes a 9-inch round cake
Ingredients
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornmeal
  • 1 1/4 cups granulated sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 3 large eggs
  • 1 cup extra-virgin olive oil
  • 1 cup plain, whole milk yogurt (not Greek)
  • 1 1/2 tablespoons orange zest
  • 1/4 cup fresh orange juice
  • 1/4 cup amaretto liqueur
  • 1/2 teaspoon almond extract
In This Recipe
Directions
  1. 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.
  2. In a bowl, whisk the flour, cornmeal, sugar, salt, baking soda and powder.
  3. 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.
  4. Add the dry ingredients to the wet ingredients and whisk just until combined.
  5. 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.
  6. 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.

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  • Peony
    Peony
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2 Reviews

Peony February 6, 2021
This was absolutely delicious and a beautiful texture. I had just been reading about the Maialino Olive Oil
Cake but did not love the sound of the texture. I then happened upon this recipe that is intended to take the other recipe in a sturdier direction, exactly my wish. I made a couple of changes - used half canola oil, skipped the Amaretto, doubled the juice and cut back the almond extract a tiny bit. A beautiful cake and a new favorite.
 
Satchid November 10, 2019
Wonderful! Cake! Loved it! Thank you!