Thursday, March 28, 2019

Olive Oil Cake

Recipe from Maialino Restaurant in New York City, where they also serve 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 
Prep time: 15 min 
Cook time: 1 hrs
Ingredients
  • 2cups (250g) all-purpose flour
  • 1 3/4cups (350g) sugar
  • 1 1/2teaspoons kosher salt
  • 1/2teaspoon baking soda
  • 1/2teaspoon baking powder
  • 1 1/3cups (285g) extra-virgin olive oil
  • 1 1/4cups (305g) whole milk
  • 3large eggs
  • 1 1/2tablespoons grated orange zest
  • 1/4cup (60g) fresh orange juice
  • 1/4cup (55g) Grand Marnier
Directions
  1. 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. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)
  2. 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.
  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. Transfer the cake to a rack and let cool for 30 minutes.
  4. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.

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