Wednesday, October 29, 2014

Let's Make Olive Oil Cake

Cooking with Laura was one of the best bits about my old, temporary dwelling on Fillmore Street. My sweet fellow Texan took the offhanded mention of my food blog and really ran with it. She took me to the Mission street food fest, to Bi-Rite and Nopa and Little Star Pizza, and she performed in the tiny SF kitchen.

Back in August, we made Maialino's Olive Oil Cake. It was unlike any cake I have ever tasted—orange zest, liquor, buttery, moist with olive oil. But delightful nonetheless. Check out the images below and give it a shot yourselves.

P.S. I recommend topping with fruit. Oh yes.

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Maialino's Olive Oil Cake

2 cups all-purpose flour
1 3/4 cups sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cups extra-virgin olive oil
1 1/4 cups whole milk
3 large eggs
1 1/2 tablespoons grated orange zest
1/4 cup fresh orange juice
1/4 cup Grand Marnier
  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.
  5. Enjoy with friends!

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