recipe image

Maialinos olive oil cake with whipped cream

Photo by Tom Wall
  • Prep time
    30 minutes
  • Cook time
    1 hour
  • Makes
    2 cakes
Author Notes

I substituted heavy cream (whipped) and lemoncello —Tom Wall


  • 2 cups


  • 1 3/4 cups


  • 1 1/2 teaspoons

    Kosher salt

  • 1/2 teaspoon

    Baking powder

  • 1/2 teaspoon

    Baking soda

  • 1 1/3 cups

    Extra virgin olive oil

  • 1 1/4 cups

    Heavy whipping cream (whipped)

  • 3

    Large eggs

  • 1 1/2 tablespoons

    Orange zest

  • 1/4 cup

    Orange juice

  • 1/4 cup


  1. Heat the oven to 350° F. Butter 2 9-inch cake pans that are at least 2 inches deep.
  2. In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, eggs, orange zest and juice and Limoncello. In another bowl, whisk (or use stand mixer) heavy cream until stiff peaks appear. Add the dry ingredients; whisk until just combined.
  3. Pour the batter into the prepared pans and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cakes to a rack and let cool for 30 minutes.
  4. Run a knife around the edge of the pan, invert the cakes onto the rack and let cool completely, 2 hours.

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