Olive Oil Cake with Blueberries and Mascarpone

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I've baked this cake twice. First time it fell and the bottom wasn't well done. I have a convection oven. The top was browning too quickly, so I tested it and at one point the temp was up to 376. I had set the temp for 330, which usually works for me. Got the oven repaired and today I tried the recipe again. Fantastic! I just tasted it and have yet to make a topping, but beautiful, standing tall, and delicious. Love Anne's recipes and tips. Just like Ina, I know if something doesn't turn out quite right, it is more than just likely that I was the one who missed something.

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In defence of our sometimes quirky Ann, I have to say that her show helps to wet my appetite to try new things. She can not do every single step to it's fullest in a half/hour show, but I think she does a good job of showing techniques and getting people excited to try new foods. I do enjoy her kind of off the wall style and comments. Her recipes are usually easy and the food good. I think when we have failures it has more to do with equipment or other external factors, than it has to do with Ann or the recipes.
This is a great cake, but the oven temp has to be just right. If your oven is off it will effect the outcome.. If the temp of the ingredients is off, it will also effect how it bakes.
I'm no expert, but I'll make it again and again! I'm off to make her Stuffed Artichoke recipe! Wish me luck, I've never cooked an artichoke in my life She made it look so easy that I have to try it!! Thanks Ann! ;-

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This cake reminds me of a Greek cake my mother used to make. It is really uniques and tastes fantastic. A few batter problems, not sure I folded the egg whites in quite enough and it could not have cooked any longer but was a bit undone just at the very bottom. Most likely oven temp. Had to add some cornstarch to the berries as they threw a lot of water. All that said, this was still a freakin awesome cake. I am going back for another piece as soon as I put some bigger pants on. Love u Anne.

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So I saw Anne make this on the show and of course loved the idea of it being made entirely with olive oil. I was hosting a dinner party for my brother and his then-future wife and her mother- all of whom are jewish - so I was looking for a great dessert recipe to make with a 'meat' meal. I tried this recipe and I have to say that not only was it a hit within the context of the party, but EVERYONE else who has tasted this had LOVED it and begged for the recipe! I now have this as part of my dessert repertoire regardless of whether I'm cooking for guests with dietary restrictions or not, and can't get enough of it! Anne you're a genius!

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I'm a recent beginner in the kitchen, and just found Anne's show a few months back. I saw this episode recently and decided to try it. Voila! It turned out to be so simple, and so delicious! It felt really great to turn out something so good with my not having very much experience. I was impressed!

The flavors came out great, and the cake was gorgeous. The blueberry topping was so easy to make and so yummy! Definitely a winner in my book and a recipe I'll be repeating.

As for the show, I love Anne's presentation style! She is enthusiastic, educational, and entertaining. I've read online that she has some definite non-fans, but I for one enjoy her more than any other FN show. I'm a fan for a long time to come!

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I made this last week and did encounter a couple of the "problems" listed above...although, I wouldn't necessarily deem them problems. Depending on your over, I do believe the cooking time can be shorter. My cake did 'puff' and golden up earlier than anticipated and the toothpick test proved it was cooked through. To the 'cook' whose cake fell, it sounds like you may have taken it out a bit early...which also leads me to the other comment about the bottom middle being underdone a little- Cover the cake with aluminum foil in the latter third of the cooking time if it seems that it is browning too quick for the cake to be thoroughly cooked (keep it in the oven and cover quickly so it doesn't 'fall'. This way, it gives the middle to finish cooking and saves the top from burning...also, check (either professionally or with a reputable store bought thermometer your oven temp. I too used Grand Marnier one of the times I made this and it was wonderful.

Finally, to the reviewer that felt the need to critique Anne's enthusiasm and lack of specifics per the recipe...clearly you can get online. Every one of us that viewed this episode I'm sure rewound it to try and see how many eggs she used...when that wasn't evident, we looked at the recipe online...Come on- be reasonable here with your review. If you're having issues with the host, write the network. Reviewing a recipe with 1 star when you haven't actually made it, is not only a misrepresentation of a WONDERFUL olive oil cake recipe, but, makes your point less effective.

This cake is outstanding and truly one of the most authentic I've tried. It has found a permanent place in my recipe folder!

Have fun and good luck!

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My batter is not cooking through completely. I tried this recipe twice.

The outer and top portions of the batter cook properly and taste delicious. However there's an uncooked portion of the batter in the center-lower section of the pan.

I'm cooking the cake at the proper temp and for the recommended time. The cake is not burning so I've got the temperature and time right.

My eggs/sugar/lemon zest mixture looks great and continues to look great after adding the EVOO and vin santo.

I may be over-beating the flour. I'm using a hand held beater and it takes me at least a minute to incorporate the flour. I notice that Ann uses a hand wisk and is able to incorporate the flour in about 15 seconds.

My egg whites whip up beautifully and firmly. I am careful to fold them - not beat them - into the batter.

The taste, texture, and aroma of the fully cooked cake are really lovely - the uncooked batter is a big disappointment. I do recommend this recipe and plan to give it a third try. I also want to experiment using a citrus liquor instead of vin santo.

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I tried to make this cake and it fell! I tried to find a way to ask Anne what I did wrong and there was no link! I wanted to make this for my mother's 83rd Birthday Party and guess what???? I can't get any help!

The flavor of the cake was good but it fell!!!!! What did I do Wrong????

Anne if you are reading this I need help!!!! I really want to make this cake for my mother but I have no idea what I did wrong. There is no link on your web site for me to ask questions.


HELP!!!! THE BIRTHDAY PARTY IS IN 2 DAYS!!!!

susie

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I just baked this lovely cake and I was wondering if anyone else has the feeling that 45 minutes is too long? It's rather brown and it seemed puffed and golden much earlier (like after 30 minutes..... It's cooling right now and I'm hoping it's not over-baked. I followed the directions exactly & also had the chance to watch Anne prepare it on TV yesterday morning...... Anyone?

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i just saw this tv review with ann cooking the olive oil cake. she was terrible she acted like she was on drugs. she never said how many eggs to use and was so fast that if i cooked this cake it never would have taken. she needs to slow down, stop with the flapping of her arms and tell us how much of the items need to go into each recipe.