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Maialino’s Olive Oil Cake

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Maialino’s Olive Oil Cake is a moist, fragrant, and luxuriously textured dessert with a golden crackly crust. Brightened with orange zest, juice, and Grand Marnier, it’s simple to make yet tastes like a bakery masterpiece—perfect for breakfast, dessert, or special occasions.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 3 hours 45 minutes
  • Yield: 8–10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Vegetarian

Ingredients

2 cups (250g) all-purpose flour

1 ¾ cups (350g) sugar

1 ½ tsp kosher salt

½ tsp baking soda

½ tsp baking powder

1 ⅓ cups (285g) extra-virgin olive oil

1 ¼ cups (305g) whole milk

3 large eggs

1 ½ tbsp grated orange zest

¼ cup (60g) fresh orange juice

¼ cup (55g) Grand Marnier

Instructions

  1. Preheat oven to 350°F (177°C). Grease a 9-inch cake pan at least 2 inches deep and line with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, salt, baking soda, and baking powder.
  3. In another bowl, whisk together the olive oil, milk, eggs, orange zest, orange juice, and Grand Marnier.
  4. Pour the wet ingredients into the dry ingredients and whisk until just smooth.
  5. Pour the batter into the prepared pan and bake for about 1 hour, until golden and a tester inserted into the center comes out clean.
  6. Cool in the pan for 30 minutes, then run a knife around the edge, invert onto a rack, and cool completely for about 2 more hours before serving.

Notes

  • Replace up to ½ cup flour with almond meal or cornmeal for a nutty variation.
  • Use lemon- or rosemary-infused olive oil for a different flavor profile.
  • Swap Grand Marnier for amaretto, limoncello, or other liqueurs.
  • Add cocoa powder or chocolate chunks for a chocolate twist.
  • Top with roasted strawberries or fold in freeze-dried berries for a fruity version.

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