A humble adaptation of maialino’s olive oil cake
Cakes
When I first made Maialino's cake I loved it. This dessert gives you the satisfying taste you want from a moist, bready cake while delivering a unique crispy edge. The generous portion of extra-virgin olive oil balances sweetness in perfect harmony. Yet what I thought would make this cake pair even better with the Genius Recipes Slow-Roasted Strawberries was lemon. I changed the citrus from orange to lemon and increased the amount of zest by ½ a tablespoon. The liquor I changed from Grand Marnier to Cognac because I wanted to omit the orange flavor. For the strawberries I zested one lemon on top of the mixture and post-bake I doused them with a splash of lemon juice and some fresh lemon zest. I think the lemon makes them sing and marries the strawberries with the lemony-olive oil cake perfectly.
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