Olive oil cake from Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake (page 93) by Kristen Miglore

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

Accompaniments: Slow-roasted strawberries

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

  • anniette on October 10, 2021

    I adore this cake. Have now made it many times. I use triple sec instead of Grand Marnier, and mix skim milk with some cream, as I don't keep whole milk. The cake is extremely moist, but holds its shape. You can even slice it paper thin. It keeps really well in the fridge. It takes a long time to cool — possibly because of the oil? I like it by itself, with just milk, coffee, tea, or wine. Needs no embellishment.

  • anya_sf on May 05, 2020

    The weight of the milk is greater than the volume; I used the weight, but think maybe the volume is correct. I made 2/3 recipe in an 8" pan; baking time was 52 minutes. The cake rose nicely in the oven, but the edges (oddly, not the center) sank slightly upon cooling. It was super moist - to the point of being oily - and had a dense, gummy layer at the bottom. The flavor was very nice on its own (orange was prominent) and also with roasted strawberries. Unfortunately, I'm still searching for my ideal olive oil cake recipe.

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