|
Maialino's Olive Oil Cake Maialino Restaurant, New York City By Genius Recipes, http://food52.com/recipes "Olive oil cake at its best has a crackling crust and an aromatic oil-rich middle, which, if it held any more moisture, would be pudding. Pulling this off should be easy - there aren't even egg whites to whip and fold, or butter to cream - but it isn't always. This one, however, is perfect, and will ruin you for all others. Maialino serves it at breakfast in muffin form, and they've been known to turn it into a birthday cake, layered with mascarpone buttercream." Yield: 9-inch cake 2 cups all-purpose flour 1¾ cup sugar 1½ tsp. kosher salt ½ tsp. baking soda ½ tsp. baking powder 1⅓ cup extra-virgin olive oil 1¼ cup whole milk 3 large eggs 1½ Tbsp. grated orange zest ¼ cup fresh orange juice ¼ cup Grand Marnier Heat the oven to 350o. Oil, butter, or spray with cooking oil a 9-inch cake pan that is at least 2 inches deep and line the bottom with parchment paper. (If your cake pan is less that 2 inches deep, divide between 2 pans and start check for doneness at 30 minutes.) In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier. Add the dry ingredients; whisk until just combined. Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours. |
| Home | Table of Contents | Cakes Index |