Cut it and was disappointed to find it undercooked in the middle. So popped it back in the oven for 20 additional minutes . Better but still not fully cooked. I followed the recipe exactly- not sure what went wrong 😭 the cooked bits taste great though!
Perfectly delicious! Finally found “Colavita The Essential Delicate Flavor Olive Oil” at a health food store and love it. So glad I found the courage to make a cake from scratch. Thank you for sharing. Cheers🍷
I was willing to bet a strawberry that Sebastian was in charge of plating this dessert when I first saw the photo. It looks like I may have been wrong...
Made it last week. FYI: I cut it into slices and froze most to prevent obsessive gorging. It froze beautifully and makes a terrific snack (ahem, straight from the freezer). Thanks!
Somewhere in the Midwest there is a cloud above the cemetery where my deceased home ec teacher was spinning. I didn’t believe it was possible to screw up so badly on a simple recipe, but not since I burnt my bangs with an exploding gas oven in the middle school kitchen nearly 6 years ago has a kitchen witnessed such a comeback!
I did succeed, however, and am very proud and wish I could share a picture, as I will share the bounty with my doc’s staff and save the rest for friends. It makes a HUGE cake. Yes, I did stir a too much, as I had a bulge, but the inside was tender and moist. My favorite part is the slightly crystallized crust.
I timed its baking by making Caro Chambers’ Spicy Sheet Pan Chicken with leeks and potatoes and garlic aioli, and I am transported.
Made it last night! It is as delicious as it looks. I used a just whisk to incorporate the flour and was surprised at how smoothly that went. Used the zest of two lemons.
Sounds wonderful, however, there is NO WAY anyone should follow the note that when you don’t have baking powder on hand, substituting vanilla will work. Trust me, as a pastry school graduate, I know these things. If you don’t have baking powder, substitute baking soda + cream of tarter. (Google it for quantities.)
Yes, butter will add flavor, but it will change the texture of the cake, and in some cases, it just is not a good thing. Keep in mind that oil is 100% fat, while butter is only 80% (20% water/milk solids). Here is a good blog post on it: https://handletheheat.com/butter-vs-oil-in-baking/
Oh yum! My hubby never believed me when I told him Italian friend's mom made a delicious cake using olive oil instead of butter. Now I can prove it to him!
I’ve made this delicious cake many times, but the recipe I had used white wine instead of the milk. Fantastic! Even made it with red wine once. Lovely color!
Made this and waiting for it to cool so I can powder sugar it!
Cut it and was disappointed to find it undercooked in the middle. So popped it back in the oven for 20 additional minutes . Better but still not fully cooked. I followed the recipe exactly- not sure what went wrong 😭 the cooked bits taste great though!
Perfectly delicious! Finally found “Colavita The Essential Delicate Flavor Olive Oil” at a health food store and love it. So glad I found the courage to make a cake from scratch. Thank you for sharing. Cheers🍷
Oh goody, I’m making this cake! I do have a good amount of all of this stuff at my house! 🎂
I was willing to bet a strawberry that Sebastian was in charge of plating this dessert when I first saw the photo. It looks like I may have been wrong...
Made it last week. FYI: I cut it into slices and froze most to prevent obsessive gorging. It froze beautifully and makes a terrific snack (ahem, straight from the freezer). Thanks!
Somewhere in the Midwest there is a cloud above the cemetery where my deceased home ec teacher was spinning. I didn’t believe it was possible to screw up so badly on a simple recipe, but not since I burnt my bangs with an exploding gas oven in the middle school kitchen nearly 6 years ago has a kitchen witnessed such a comeback!
I did succeed, however, and am very proud and wish I could share a picture, as I will share the bounty with my doc’s staff and save the rest for friends. It makes a HUGE cake. Yes, I did stir a too much, as I had a bulge, but the inside was tender and moist. My favorite part is the slightly crystallized crust.
I timed its baking by making Caro Chambers’ Spicy Sheet Pan Chicken with leeks and potatoes and garlic aioli, and I am transported.
Now, I need to try some other flavors.
Make that 60 years ago. 😳
I made this cake and served it to my church choir. I’m the organist/choir director. We are singing its praises!
Looks delish-- will try, but seeing a cat at the end was a bit jarring- sorry Cairo.
Made it last night! It is as delicious as it looks. I used a just whisk to incorporate the flour and was surprised at how smoothly that went. Used the zest of two lemons.
Sounds wonderful, however, there is NO WAY anyone should follow the note that when you don’t have baking powder on hand, substituting vanilla will work. Trust me, as a pastry school graduate, I know these things. If you don’t have baking powder, substitute baking soda + cream of tarter. (Google it for quantities.)
Mary
Thanks for this awesome sounding recipe, yes I have all the ingredients and will make it this weekend!
You are the best!
Marie
I have a rule that if a cake asks for oil, use butter instead. The only exception is olive oil cakes. Grazie Mary! I will try it with dog fur.
Yes, butter will add flavor, but it will change the texture of the cake, and in some cases, it just is not a good thing. Keep in mind that oil is 100% fat, while butter is only 80% (20% water/milk solids). Here is a good blog post on it: https://handletheheat.com/butter-vs-oil-in-baking/
Oh yum! My hubby never believed me when I told him Italian friend's mom made a delicious cake using olive oil instead of butter. Now I can prove it to him!
Made this today. It’s fabulous!
I’ve made this delicious cake many times, but the recipe I had used white wine instead of the milk. Fantastic! Even made it with red wine once. Lovely color!
Mmmmm these sounds soooo good <3