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). —Genius Recipes
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