| Maialino’s Olive Oil Cake
American
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| Fabulous rich, luscious cake adapted from Food52’s version. I have incorporated a few tricks that I think make for a foolproof recipe. Serve with some ripe berries for dessert, or just on its own for breakfast. Not realizing what a hit this would be with our guests, this is the picture of the last slice. |
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| Ingredients |
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2 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup plus 2 tablespoons extra-virgin olive oil
1 1/4 cups whole milk
3 large eggs
1 1/2 tablespoons grated orange zest (from 4 large oranges)
1/2 cup fresh orange juice
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Steps
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| 1 | Heat the oven to 350° F. Oil, butter, or spray with cooking spray a 10-inch springform pan that is at least 2 inches deep, and line the bottom with parchment paper. Oil the paper as well. |
| | 2 | In a bowl, whisk the flour, sugar, salt, baking soda, and baking powder. Separate the eggs, placing the yolks in a mixing bowl, and setting the whites aside in a small bowl. Whisk the olive oil into the yolks until emulsified, then whisk in the milk, egg whites, orange zest, and juice. Add the dry ingredients to the wet, whisking until just combined. |
| | 3 | Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. It will start browning early, but do not remove from the oven before the hour is up, or the cake will not set in the center. |
| | 4 | Transfer the cake to a rack and let cool for 30 minutes. |
| | 5 | Run a knife around the edge of the pan, then set the cake onto the rack and let cool completely. |
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| Yield |
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original recipe yield: 10 Servings
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