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Prep time
20 minutes
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Cook time
35 minutes
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Serves
10
Author Notes
Olive oil cake with a light ricotta icing, adapted from Maialino's Olive Oil cake (https://food52.com/recipes...). This recipe gets rid of the Grand Marnier (which I never have in the house). It also substitutes powdered milk for a portion of the whole milk. To account for liquid (due to the removal of the Grand Marnier and part of the milk) it increases the amount of olive oil. Finally, it splits the cake across two 9-inch pans in order to both lower the baking time and provide a vehicle for Ricotta Icing (which has a pleasant tang, similar to cream cheese frosting). —Megan
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Ingredients
- Olive Oil Cake
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2 cups
all-purpose flour
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1 3/4 cups
sugar
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1 teaspoon
sea salt
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1/2 teaspoon
baking soda
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1/2 teaspoon
baking powder
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1/2 cup
powdered milk
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1
zest from an orange
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1 2/3 cups
olive oil
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3/4 cup
whole milk
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3
eggs
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1/4 cup
fresh orange juice
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1/2 teaspoon
lemon extract
- Ricotta Icing
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2/3 cup
Full-fat Ricotta Cheese
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2/3 cup
Powdered sugar
Directions
- Olive Oil Cake
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Preheat oven to 350F. Butter, oil, or spray 2 9-inch cake pans.
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Mix dry ingredients (flour, sugar, salt, baking powder, baking soda, powdered milk, orange zest) in a large bowl.
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Mix wet ingredients (olive oil, milk, eggs, orange juice, lemon extract), and then pour the wet mixture into the bowl with the dry ingredients. Mix well.
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Split batter equally between the two greased 9-inch pans, and bake for 32-36 minutes.
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Cool on a baking rack for 2 hours.
- Ricotta Icing
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Mix ricotta and sugar together until it forms a thin - nearly running icing.
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Spread a thin layer between the two cakes, and another layer on top. Leave the sides of the cake plain.
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