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Prep time
20 minutes
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Cook time
1 hour
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Makes
9-inch round cake
Author Notes
When I first made Maialino's cake I loved it. This dessert gives you the satisfying taste you want from a moist, bready cake while delivering a unique crispy edge. The generous portion of extra-virgin olive oil balances sweetness in perfect harmony. Yet what I thought would make this cake pair even better with the Genius Recipes Slow-Roasted Strawberries was lemon. I changed the citrus from orange to lemon and increased the amount of zest by ½ a tablespoon. The liquor I changed from Grand Marnier to Cognac because I wanted to omit the orange flavor. For the strawberries I zested one lemon on top of the mixture and post-bake I doused them with a splash of lemon juice and some fresh lemon zest. I think the lemon makes them sing and marries the strawberries with the lemony-olive oil cake perfectly. —Jules Childes
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Ingredients
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2 cups
all-purpose flour
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1 ¾ cups
granulated sugar
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1 ½ teaspoons
kosher salt
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½ teaspoons
baking powder
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½ teaspoons
baking soda
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1 1/3 cups
extra-virgin olive oil
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1 ¼ cups
whole milk
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3
large eggs
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2 tablespoons
lemon zest
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¼ cups
lemon juice
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¼ cups
Cognac
Directions
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Preheat the oven to 350o F. While the oven warms up, oil a 9-inch cake pan (I used olive oil spray) and cut out a circular piece of parchment paper to line the bottom of the pan. Make sure to use a 9-inch cake pan that is over two inches in depth so that the cake has plenty of room to rise.
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In a medium bowl stir together the flour, salt, baking soda, baking powder and sugar. In a large bowl whisk together the milk, olive oil, lemon zest, lemon juice, and Cognac. Slowly mix in the dry ingredients in three pours until the batter has come together.
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Transfer the mixture into the 9-inch cake pan using a rubber spatula to utilize every bit of the batter. Bake the cake for 1 hour checking to see if it needs rotated half way through until it is a rich honey color and starting to have a nice golden-brown top. Let the cake cool in the pan on a cooling rack for 30 minutes. To make sure the edges don’t stick, take a knife around the entire cake and then turn over onto the cooling rack to cool for at least 1 hour.
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Optional: serve with the Genius Slow-Roasted Strawberries on top. I added 1 tablespoon of lemon zest to the strawberries before they baked for five hours and spritzed them with lemon juice when they came out of the oven.
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