Olive Oil Cake
Have you ever been to Maialino? It’s one of the best Italian restaurants in NYC. Located in the Gramercy Park Hotel, Maialino captures the comfort and cosiness of a Roman trattoria, with a menu that reflects the rich cultures of both Rome and New York City.
Drumroll please…
The Executive Pastry Chef Geoffrey Koo makes a wonderful Olive Oil Cake and he shares his recipe. It’s the most beloved genius dessert of all time. It’s exceptionally simple and irresistibly moist, flavorful, and rich. It balances rich olive oil with bright citrus for a cake that suits any celebration. Perfect in the morning, with afternoon tea, or at dessert – this versatile fan favorite is a delight at any time of the day. Serve it as a birthday cake layered with buttercream and mascarpone cheese; serve it for brunch with raspberry preserves; serve it as a muffin in mini panettone molds.
3 Eggs
2 cups Sugar
1 1/2 cups Extra Virgin Olive Oil (Frantoia is our preferred EVO)
1 1/2 cups Milk
4 tablespoons Orange Liquor (Grand Marnier)
4 tablespoons Fresh Squeezed Orange Juice
Zest of 3 Oranges
1 1/2 cups All Purpose Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1 1/2 teaspoon Kosher Salt
- Spray and line a 10” round pan with parchment paper.
- In a large bowl, whisk together eggs, sugar, olive oil, milk, liquor, orange juice, and zest.
- Sift together flour, baking soda, baking powder, and salt.
- Mix dry ingredients into wet ingredients slowly, whisking just until blended. Be careful not to overmix.
- Pour the mixture into the prepared pan.
- Bake at 350°F for one hour.