I love olive oil. No, like, I REALLY LOVE olive oil. I put it on everything – pasta, bread, scrambled eggs, meat… If I am on a diet, the one thing I refuse to cut out or skimp on is olive oil. I don’t care if it’s “fattening”, I just need it in my life, OK? Life is too short to cut out these little pleasures. When I first started modeling, I worked with an Italian photographer who enjoyed doing olive oil tastings at his shoots. I think this was a point of annoyance for some people on his crew, because someone asked me “Did he make you taste the olive oils?” while rolling their eyes, and I was like “YEAH! Duh! That was the best part of the whole shoot.” Shot glasses of olive oil is = my dream.[peekaboo_content]
My mom is an olive oil lover (OK, addict) and she basically stole the left overs of an olive oil cake from a dinner party. I tracked down the chef, Marite Acosta, who made the cake and she shared the recipe with me. She told me that after testing multiple olive oil cake recipes (where the hell was I?!), this one from Maialino is the best of the bunch. If you have time/patience to make the crème celeste, I highly recommend it, because it really works here. If you don’t have the time/energy/patience, you can eat the cake by itself and it’s delicious or with a dollop of Greek Yogurt or vanilla ice cream. This cake is so soft and moist, I did think about using it as a pillow, but maybe that’s going to far (?)
Extra Virgin Olive Oil Cake
Yields 12 servings
2 CUPS ALL-PURPOSE FLOUR
1 ¾ CUP SUGAR
1 TEASPOON KOSHER SALT
½ TEASPOON BAKING SODA
½ TEASPOON BAKING POWDER
1 ⅓CUP EXTRA VIRGIN OLIVE OIL
1 ¼ CUP WHOLE MILK
3 LARGE EGGS
2 TABLESPOONS ORANGE ZEST (1 LARGE ORANGE)
¼ CUP FRESH ORANGE JUICE (ABOUT 1 LARGE ORANGE)
¼ CUP ORANGE LIQUEUR, SUCH AS GRAND MARNIER OR COINTREAU
A dollop of this perfectly tart and creamy concoction adds an elegant finish to the olive oil cake. This is best made the day before.
1 CUP HEAVY CREAM
½ CUP SUGAR
2 CUPS SOUR CREAM
1 TABLESPOON BRANDY OR COGNAC
- Heat oven to 350°. Spray a 9” cake pan (at least 2” deep) with cooking spray and line the bottom with parchment paper.
- In a large bowl, whisk together the flour, sugar, salt, baking soda and baking powder.
- In a separate bowl (or the bowl of a mixer, if you have one) add the olive oil, milk, eggs, orange zest, orange juice and orange liqueur and whisk to combine.
- Add the dry ingredients and whisk until just combined.
- Pour the batter into the prepared pan, bake for 1 hour until the top is golden and a cake tester comes out clean.
- Transfer the cake to a cooling rack and let it cool in the pan for 30 minutes.
- Run a knife around the inside edge of the pan and invert the cake onto to cooling rack, then flip right side up and let cool completely before cutting, about 2 hours.
- In a small saucepan heat the sugar and cream over medium-high heat until it reaches a simmer and the sugar has melted.
- Pour the hot mixture into a large bowl and whisk in the sour cream and brandy to combine.
- Chill the mixture until very cold to set.