Pasquale Jones' EVOO Cake

Pasquale Jones' EVOO Cake

Check out this epic olive oil cake we made with head chef Chris Roderick! 


3 eggs

2.5 cups sugar

1.5 cups Drizzle

1.5 cups milk

1 orange, zest

2 cups AP flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt


Active Time: 15 minutes

Full Time: 45 minutes

Serves 10

Whisk eggs with sugar until light and fluffy. Add in milk and Drizzle until well combined. Add in orange zest. In a separate bowl, combine all dry ingredients, mix together, then add to wet ingredients. 


Bake in half hotel (12" x 10") lined with parchment paper, Drizzle, and flour so the cake doesn't stick. (This is a very moist cake). Bake at 350F for 15 min, rotate, bake for another 15 min or until done. Top with your fave gelato or seasonal fruit!