The olive oil cake that almost wasn't
Cakes
I am not a recipe-following person. I look at them, sure, and sometimes I even mean to follow them, but I almost never do. This recipe is a riff on Maialino's Olive Oil Cake. Modifying it was easy, the hard part was keeping track of what I did! <br /> <br />Here, I cut the sugar a bit and substituted half the flour for whole wheat -- and it was still so moist, I would definitely go full whole wheat next time. I also don't keep Grand Marnier on hand, so I doubled the fresh orange juice and threw in a big splash of bourbon (which, no, of course I did not measure). <br /> <br />This cake, while very liquidy going into the oven, comes out a beautiful golden brown and is INCREDIBLY moist. I learned this the hard way when I tried to turn it out of the cake pan, and it split into two, half-moon style! My coworkers still loved it, even though it was presented in the mosaic-looking style pictured here.
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