Philip Proefrock, architectDec 24, 2022

A few years ago, we took a vacation in southern Mexico, where I had an amazing slice of orange cake at a little cafe one day.

Came back, started searching for a recipe and discovered olive oil cake (a really good match) that has become "that really good cake Phil makes from time to time."

More recently, I've made a lemon version (lemon zest and juice in place of orange; limoncello instead of Grand Marnier) which the family all like even more.

Made one for today's breakfast. Thanks past-Phil!

Show threadGeorge HotellingDec 24, 2022
@Cornellbox recipe please
Show threadPhilip Proefrock, architectDec 24, 2022

@george this is (more-or-less) the source recipe:
https://food52.com/recipes/26709-maialino-s-olive-oil-cake
(Ingredients list matches; writeup is different, but not significantly)

For lemon variant, do lemon zest, lemon juice, and limoncello instead of orange and Grand Marnier.

I usually do in springform pan, but can also be done in two loaf pans. Let it cool for a couple hours before trying to extract (voice of experience).

Maialino's Olive Oil Cake Recipe on Food52

This olive oil cake recipe with citrus and Grand Marnier has a crackling crust and aromatic oil-rich middle. It's an irresistibly moist and flavorful dessert.

Food52
Show threadMurph (limited)Jun 15, 2025
@Cornellbox @george made this olive oil cake again last night (lemon variety), once more delicious!
Show threadPhilip Proefrock, architect
@murphmonkey @george I'll be by for my portion shortly
Jun 15, 2025 at 2:32pmWeb