I purchased the what I thought was the same one you linked to in your post and the sticker on my pan says it is a 9.75 inch size but it holds only 4 cups of liquid so I’m thinking that somehow I ended up with the wrong one? Michael, there is. I’ve honestly never known if it was a neutral oil or not….. Erivan yogurt (if you can find it) is delicious and works great for these cakes ! Just made this cake tonight and it is phenomenal! So, would I adust the recipe to 60% of the recipe you have listed? Rave reviews. Refrigerated. (okay, so I put the zest of 2 lemons in, plus the half orange). I used maple syrup. I do find it takes longer to bake, nearly 60 minutes in my convection oven at 375F in a tube pan. I haven’t tested it with cream cheese but my hunch is that it would be okay. Made this as directed using 2 and 1/2 teaspoons of regular iodized Morton’s table salt and I’m sad to report that is was quite salty. Absolutely brilliant. Baked in 4 mini loaf pans for 40 minutes. She loved it, and so did the rest of my family. and I always cut the sugar down by about a third. i don’t have a tube pan for this, but i have a donut pan for cake donuts which i may turn this recipe into, because you said the word donut/doughnut several times unconsciously planting the desire for donuts into my stomach. Recipes. Glaze is incredible. They were gorgeous. Would there be enough batter to split it between two pans? Glad I did! So disappointed as I have never had a fail in baking. ciambellone, seriously overfilled Ciamebellone, an Italian Tea Cake on smittenkitchen.com. It had the most beautifully fragrant, olive oil-y cake consistency. I whipped the ricotta for a few minutes to make it fluffier before adding the other ingredients. Thanks for any tips! I recommend flouting the pan. Lemony, rich, and just the right amount of sweet! A recipe for ketchup written by a Moroccan uses simple syrup. This looks so great! Don’t tell me he’s in 4th grade, then I’ll know that I am so old…. I have a love/hate relationship with this cake. Trying to save a little money if I can ;) Three years ago: Herbed Summer Squash Pasta Bake and Chocolate Chunk Granola Bars It’s a lot less work and uses a lot fewer lemons (one, in fact). Mine took about 45 minutes to bake. Just make the NYT cake. Turned out fantastic. Lowered the salt to 2 tsp of pink Himalayan salt per peoples suggestions and used canola oil. Bravo! If baking a layered cake is not in your wheelhouse, focus your attention on the decoration instead! This cake was absolutely stellar. It is a mystery. Indeed, the crumb is as lush and plush as advertised, and the glazed crust as delicious, and it does indeed keep very well at room temperature. It was quite lumpy after I added the flour, but baked well. If I halved the recipe above, would it fit into one standard loaf pan? So, I ate the cooked pieces & the rest went in the garbage… . Nevertheless – they were still awesome! :) I have it in the oven now to bring in and share with my fellow library employees! To continue – the we sliced this beautiful cake – it was hollow inside, all around the inside. I do believe it’s the best cake I’ve ever made. Chef Weiss says “Use all of the glaze! Ricotta would work, maybe sour cream or cream cheese. JK, but I mean dang, it took me 2 years to get right with this. Although I set the oven to the indicated temperature, it took considerably longer – 15 minutes – to cook, so the outside was quite dark by the time I finally pulled it out. I used 1 1/4 vegetable oil = 2 tbsp, maybe olive would be better. It’s got so much functionality that wasn’t there before (that I wasn’t willing to admit until now). Thank you for sharing that. 1Lemon, zest of. Yes, I’m going to cut back to 2 teaspoons too. Rating. I subbed the mascarpone for cream cheese (because I had 4 bricks leftover from NYE…), flaxmeal for the eggs, and I forgot the orange zest. I find lack of airflow gives them that gooey film. On a hopeful note, it was not too salty. Try non-dairy yogurt for both, unless you might want to try some non-dairy cream cheese. Subbed cream cheese and Greek yogurt as I’m making this during Covid quarantine time. chocolate olive oil cake. I wanted a simple, different cake that would complement a luscious fresh peach sauce a good friend would be bringing. Nomnomnom. I made this cake with the listed amount of fine sea salt. It’s a bit more dense. Love the looks of this recipe and would like to make it soon. Thank you! I absolutely love trying various tea cakes and munchies to go with my morning coffee! Thanks for this lemony recipe. I might just look up the pan conversion and go for it, but I thought I’d ask if you have any opinions on whether it’d be a good idea or not. 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