Olive oil cake from How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food (page 852) by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MsMonsoon on January 30, 2021

    I always imagined olive oil cakes as moist and somewhat dense. This recipe seems to use half the amount of oil than those recipes and it’s closer to Deborah Madison’s olive oil orange chiffon cake. I may have slightly overbaked this as it wasn’t super moist and it pulled away from the sides of the cake pans. Still, it has a nice orange flavor, is dairy-free, and it uses just a few basic ingredients. Great option if you’re out of butter. I made the optional orange glaze which is good, but it isn’t the best for trying to sandwich two layer cakes together. Next time I’d just ice each layer and keep them separate, or make the 9x13.

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