Off-roaded maialino's olive oil cake
Cakes
Olive oil cake with a light ricotta icing, adapted from Maialino's Olive Oil cake (https://food52.com/recipes/26709-maialino-s-olive-oil-cake). This recipe gets rid of the Grand Marnier (which I never have in the house). It also substitutes powdered milk for a portion of the whole milk. To account for liquid (due to the removal of the Grand Marnier and part of the milk) it increases the amount of olive oil. Finally, it splits the cake across two 9-inch pans in order to both lower the baking time and provide a vehicle for Ricotta Icing (which has a pleasant tang, similar to cream cheese frosting).
Share:
0
34
0
Comments