Popular on Food52
11 Reviews
Oleg K.
July 31, 2020
Wonderful. Added more lemon zest, could still use more, will try with a bit less sugar, and more lemon. But it's a delicious cake, had it with a cocktail with Lillet and organic tonic. Great for a summer's afternoon. Thank you. 🙏
Jess
June 20, 2020
I'm more partial to Aperol than Campari - I may try that version, without the grapefruit zest (upping the lemon and orange zests)
iolanthe
April 30, 2020
I halved the recipe, using one egg and making up a little extra liquid with the orange juice. I liked the flavor (olive oil, citrus, herbal aftertaste) but found the cake far too oily, and I'm not sure that a second egg would fix this. In the future I will try just adding Campari to a reliable olive oil cake recipe.
iolanthe
May 1, 2020
Since I cannot edit comments, I feel the need to add that the above comment is totally wrong! I had misread the amount of butter, thus ruining the texture of the cake (not that it stopped us from eating it).
andrea S.
April 17, 2020
I made it exactly as written, other than using a 9" cake pan rather than springform. Since we're only serving it to ourselves (thanks Corona pandemic), plating it didn't matter. It had great flavor and was a nice balance of sweet + bitter. It came out of the lightly buttered cake pan just fine. A sprinkle of powdered sugar worked to serve it for breakfast. (the Americano followed later in the day)
Marty L.
April 4, 2020
Made this in a regular 9 inch cake pan...Divided the recipe in half...skipped the parchment and butter. Simply brushed the pan with olive oil and “dusted” the pan with sugar.
Perfect thin slices with a crispy crust.
Perfect thin slices with a crispy crust.
See what other Food52ers are saying.