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Wednesday, February 12, 2014

Maialino's Olive Oil Cake altitude adjusted from Food 52

The Altitude Adjustment Section
As soon as I read this recipe I knew I had to try it. It took a a little adjusting to make it work here at 7,000 feet. I reduced the amount of sugar and baking soda and increased the salt. You know here at high altitudes we taste less which is why food often tastes bland. So, a little extra salt or flavor extract is a good idea. The texture is super moist and the olive oil gives it a beautiful aroma as it blends with the orange.

2 cups all-purpose flour
1 1/2 cups plus 2 tablespoons sugar
2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cup extra-virgin olive oil
1 1/4 cup milk
3 large eggs
Grated orange zest from one orange
1/4 cup fresh orange juice
1/4 cup Grand Marnier

Heat the oven to 350°. Spray a 9-inch cake pan with cooking spray and line the bottom with parchment paper. In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier. Add the dry ingredients; whisk until just combined. Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes. Run a knife around the edge of the pan, invert the cake onto the rack and let cool. This would be lovely with some cooked fruit compote. Maybe for your sweetie on Valentine's Day?


Monica said...

ooh, this looks yummy! The first (and last) time I made an olive oil cake it fell like Felix Baumgartner. I always meant to try it again and adjust for altitude, but you did it for me! :)

Stacy said...

thats why I'm here!