This decadently moist and fragrant cake is a true celebration of the olive oil you choose to use! Even if your usual preference for extra virgin olive oil tends toward the delicate and buttery, I encourage you to go big and bold here and choose a robust, fruity oil for maximum flavor—the sugar in the cake will balance any excessive peppery notes. Trust me!
The recipe is inspired by the beloved olive oil cake from Gramercy Park Hotel’s Maialino Restaurant in New York City. My rendition is a tad lighter, less sweet, and gluten free, thanks to Renewal Mill. Their 1-to-1 Gluten Free Baking Flour includes upcycled organic okara flour, which is produced from drying and milling the nutritious high-fiber pulp left behind in the making of organic soymilk. Visit renewalmill.com to learn more about this Oakland-based company and their commitment to help fight food waste and climate change through upcycled ingredients.