Maialino's Olive Oil Cake

Janet Gustafson


I love the texture of this cake which is almost like a very thick custard. The Grand Marnier gives it that wonderfully orange flavor. The consistency of this cake is very different than your typical cake. I took this to a meeting of 15 people and 12 really liked it and 3 really didn't like it at all. There didn't seem to be any in between likes about it. This recipe came from Food 52.

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12 - 16 depending on how thin you slice it. It is a very rich cake.


20 Min


1 Hr




2 c
1 3/4 c
1 1/2 tsp
kosher salt
1/2 tsp
baking soda
1/2 tsp
baking powder
1 1/3 c
extra-virgin olive oil
1 1/4 c
whole milk
3 large
1 1/2 Tbsp
grated orange zest
1/4 c
fresh orange juice
1/4 c
grand mariner

Directions Step-By-Step

Heat 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 thn 2 inches deep, divide between 2 pans and start check for doneness at 30 minutes.) I didn't have parchment paper and just used the baking spray and it turned out fine.
In a bowl whisk the flour, sugar, salt, baking soda and powder. In another blow whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier.
Add the dry ingredients; whisk until just combined. Pour the batter in 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. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely for 2 hours.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Italian