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    You are in: Home / Recipes / Mario Batali's Olive Oil and Orange Cake Recipe
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    Mario Batali's Olive Oil and Orange Cake

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on September 27, 2008

      I made this cake for my Dad who can't have butter. It is very moist and flavoursome and was enjoyed by all. Wasn't bitter but very orangy... maybe this hides the taste of the olive oil, which could otherwise be a little strong. Will make again.

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    • on July 20, 2008

      This cake had a fantastic texture, but it turned out quite bitter. Maybe my oranges were too big, but we thought it would have been nicer with a bit less zest. Moist and flavourful though! Thanks MarraMamba!

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    • on May 19, 2008

      Made in an 8-inch square pan instead of a round one. Wonderful flavor, wonderful texture, wonderful moistness. Perfecto!

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    • on November 13, 2007

      I liked the flavour of this cake very much, but I used bread flour (as recommended) and I wasn't too thrilled with the texture. A little too dense. Next time I will use ordinary cake flour and I'm sure that it will be perfect. Thanks for sharing!

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    • on October 22, 2007

      Marra this was very good and similar to a Greek olive oil cake I have made in the past, I also drizzled and orange glaze on top of the cooled cake, thanks for sharing hon!....Kitten:)

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    Nutritional Facts for Mario Batali's Olive Oil and Orange Cake

    Serving Size: 1 (178 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 331.1
     
    Calories from Fat 106
    32%
    Total Fat 11.7 g
    18%
    Saturated Fat 2.0 g
    10%
    Cholesterol 105.7 mg
    35%
    Sodium 317.0 mg
    13%
    Total Carbohydrate 52.0 g
    17%
    Dietary Fiber 2.8 g
    11%
    Sugars 34.4 g
    137%
    Protein 6.0 g
    12%
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