Maialino's Olive Oil Cake
★★★★★
PREP TIME
15 minutes
COOK TIME
1 hour
MAKES
a 9-inch round cake
Ingredients
2 cups
(250g) all-purpose flour
1 3/4 cups
(350g) sugar
1 1/2 teaspoons
kosher salt
1/2 teaspoon
baking soda
1/2 teaspoon
baking powder
1 1/3 cups
(285g) extra-virgin olive oil
1 1/4 cups
(305g) whole milk
3
large eggs
1 1/2 tablespoons
grated orange zest
1/4 cup
(60g) fresh orange juice
1/4 cup
(55g) Grand Marnier
Instructions
- Heat the oven to 350° F. Oil, butter, or spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)
- In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier. Add the dry ingredients; whisk until just combined.
- Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
- Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.
