Maialino’s Olive Oil Cake



  • 2cups all-purpose flour
  • 1 3/4cup sugar
  • 1 1/2teaspoon kosher salt
  • 1/2teaspoon baking soda
  • 1/2teaspoon baking powder
  • 1 1/3cup fruity extra-virgin olive oil (OTOT Ascolano-
  • Mission or blend 1/3 cup of Blood Orange oil)
  • 1 1/4cup whole milk and 3 large eggs
  • 1 1/2tablespoon grated orange zest
  • 1/4cup fresh orange juice
  • 1/4cup Grand Marnier (or Cointreau)



  1. Heat the 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 than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)
  2. In a bowl, whisk the flour, sugar, salt, baking soda and powder.
  3. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier.
  4. Add the dry ingredients; whisk until just combined.
  5. Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean.
  6. Transfer the cake to a rack and let cool for 30 minutes.
  7. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely for 2 hours.

Adapted Recipe from: Maialino’s restaurant in NYC

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