I wanted to add a little more texture to the Maialino's Olive Oil Cake recipe, so I added masa. It seemed to work well. The original plan for the filling was bananas foster, but I did not have any rum on hand, so opted for a fried banana filling that was close to fried plantain texture and taste. I think it kept the cake from being too sweet. I frosted the cake with homemade cinnamon whipped cream. It was excellent. —Melissa
a 9 inch round cake
1 1/2 teaspoons
finely shredded coconut
1 1/3 cups
extra-virgin olive oil
1 1/4 cups
1 1/2 tablespoons
freshly grated orange zest
1 1/2 teaspoons
heavy whipping cream
In This Recipe
Preheat your oven to 350° F. Oil a 9-inch round baking pan. Line the bottom with parchment paper.
Combine flour, sugar, baking soda, baking powder and salt in a bowl.
Whisk together olive oil, milk, eggs, zest, juice and vanilla in a separate bowl. Add the dry ingredients, mix until just combined.
Mix masa and shredded coconut into the batter. Pour batter into pan. Bake 40 minutes, or until tester comes out clean.
Cool cake 15 minutes. Invert and cool completely on a rack or plate.
To make the filling, melt butter in a pan. Add brown sugar, cinnamon, nutmeg and cloves. Slice bananas about 1/4 inch thick. Add to pan. Cook until structural integrity of bananas is lost and some of the sugar starts to caramelize. Add 1 tablespoon of vanilla. Cook for 2 additional minutes to incorporate the vanilla flavor throughout.
Combine sugar, cinnamon and whipping cream using an electric mixer on high until cream holds semi-stiff peaks.
Slice the completely cooled cake in half to make two layers. Spread fried bananas and whipped cream between the two layers. Frost with remaining whipped cream. Enjoy!