Olive oil cake at its best has a crackling crust and an aromatic oil-rich middle, which, if it held any more moisture, would be pudding. Pulling this off should be easy—there aren't even egg whites to whip and fold, or butter to cream—but it isn't always. This one, however, is perfect, and will ruin you for all others. Recipe from Maialino Restaurant in New York City, where they also serve it at breakfast in muffin form, and they've been known to turn it into a birthday cake, layered with mascarpone buttercream. The recipe is pictured here with Michelle Polzine's Slow-Roasted Strawberries from the forthcoming Genius Desserts cookbook (Ten Speed Press, September 2018).
See original recipe: https://food52.com/recipes/26...
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Serving Size: 1 Serving (52g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 141 | ||
Calories from Fat: 122 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 7.5g | 38 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 168.3mg | 52 % | |
Sodium 325.6mg | 11 % | |
Potassium 56.7mg | 1 % | |
Total Carbohydrate 0.7g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.6g | ||
Protein 4.5g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 141
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