Olive oil & yogurt cake
Cakes
This simple, delicious cake is adapted from Maialino's Olive Oil Cake recipe. I kept the basic structure of the original recipe, but made a few adjustments to achieve a slightly sturdier cake with a coarser crumb. I replaced some of the flour with cornmeal, switched out the milk for yogurt, and reduced the amount of sugar by a half cup. I also traded the Grand Marnier for amaretto and a touch of almond extract. The result is a pleasantly rustic cake with a delicate almond flavor that doesn't overwhelm the fruitiness of the olive oil. Enjoy it for breakfast or dessert!
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