Maialinos olive oil cake with whipped cream

May  7, 2019
0 Ratings
Photo by Tom Wall
  • Prep time 30 minutes
  • Cook time 1 hour
  • Makes 2 cakes
Author Notes

I substituted heavy cream (whipped) and lemoncello —Tom Wall

What You'll Need
  • 2 cups Flour
  • 1 3/4 cups Sugar
  • 1 1/2 teaspoons Kosher salt
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1 1/3 cups Extra virgin olive oil
  • 1 1/4 cups Heavy whipping cream (whipped)
  • 3 Large eggs
  • 1 1/2 tablespoons Orange zest
  • 1/4 cup Orange juice
  • 1/4 cup Limoncello
  1. Heat the oven to 350° F. Butter 2 9-inch cake pans that are at least 2 inches deep.
  2. In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, eggs, orange zest and juice and Limoncello. In another bowl, whisk (or use stand mixer) heavy cream until stiff peaks appear. Add the dry ingredients; whisk until just combined.
  3. Pour the batter into the prepared pans and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cakes to a rack and let cool for 30 minutes.
  4. Run a knife around the edge of the pan, invert the cakes onto the rack and let cool completely, 2 hours.

See what other Food52ers are saying.

1 Review

Sue S. August 3, 2021
This sounds great. Do you dd the olive oil, eggs, zests, limoncelllo after adding dry ingredients to whipped cream? Thanks---