In my opinion olive oil cake is so delicious because the olive oil gives a different kind of depth than butter does, a more interesting one. It is essential to use a good “extra vergine” olive oil for an exquisite result.
This cake is a runner at Maialino’s, an Italian restaurant in New York City. I think it’s just fabulous! I’m sure you will enjoy it too!
INGREDIENTS
- 2 Cups / 320g AP flour
- 1 3/4 Cups / 330g brown sugar
- 1 1/2 Teaspoons salt
- 1/2 Teaspoon baking powder (BP)
- 1/2 Teaspoon baking soda (BS)
- 1 1/3 Cups / 270ml extra vergine (native) olive oil
- 1 1/4 Cups / 300ml whole milk
- 1/4 Cup / 60ml Grand Marnier
- 2 medium-large organic Oranges (You’ll need the Zest)
- 1/4 Cup / 60ml fresh orange juice (1/2 – 1 Orange)
- 4 medium large eggs
STEP BY STEP
- Preheat the oven to 350°F / 180° C.
- Line a 9″ / 24cm baking pan with parchment paper, grease it with butter and flour the interior, tap out the excess flour.
- In a bowl whisk together flour, sugar, salt, BP & PS.
- In a separate bowl beat the eggs until a little foamy.
- Whisk the olive oil, the milk, the Grand Marnier, the orange juice and zest into the beaten eggs until everything is well combined.
- Pour the Dry ingredients into the wet ones and mix quickly just until well combined. don’t overmix! Bake for about 60 to 70 minutes. the cake taster should come out clean from the middle.
- Let in cool for 1/2 hour in the pan, take it out and let cool completely. I like it best when cold from the fridge 🙂
Enjoy!! 🙂
