Olive Oil Cake


This cake is perfect, and will ruin you for all others. Recipe from Maialino Restaurant in New York City. Maialino also serves it at breakfast in muffin form, and they’ve been known to turn it into a birthday cake, layered with mascarpone buttercream.

Makes a 9-inch round cake

2 cups all-purpose flour

1 1/2 cups sugar

1 1/2 kosher salt

1/2 baking soda

1/2 baking powder

1 1/3 extra-virgin olive oil

1 1/4 whole milk

3 eggs

1 1/2 grated orange zest

1/4 fresh orange juice

1/4 Grand Marnier
Heat the oven to 350° F. Oil, butter, or spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper.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