Not even once.
in New York City, not far from our office, and we asked then-pastry chef Rachel Binder if she’d share the recipe. When she did, it was perfectly sized for a home kitchen and couldn’t have been simpler to bake.” She added that this rarely happens .
The cake’s effort-to-reward ratio has a lot to do with why it's pretty much the only thing I’ll ever bake. Requiring just two bowls, it is virtually impossible to screw up. All you have to do is stir the wet ingredients, stir the dry ingredients, then combine ‘em and—Since it is, well, an olive oil cake, the type of olive oil definitely makes an impact . Fresh orange juice and zest are key; I typically use navel oranges, but blood oranges also work nicely, and Meyer lemons could be fun.
I have made this cake dozens of times since discovering the recipe a few years ago—for birthdays, dinner parties, and for no reason at all. One summer, I made it three times in the span of two weeks. My boyfriend, who requests it often, calls it “a cake for all occasions” and one that “actually tastes better the dayyou bake it.” One reviewer wrote, “Threw this together last minute for the holidays and was a hit, night after night, even three days later,” so I think he's on to something.
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