Olive Oil Orange Cake

Desserts

  • 2 cups (250g) all-purpose flour

  • 1 3⁄4 cup (350g) sugar

  • 1 1⁄2 teaspoons kosher salt

  • ½ teaspoon baking soda

  • 1⁄2 teaspoon baking powder

  • 1 cup (285g) extra-virgin olive oil

  • 1½ 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

  • 1 teaspoon vanilla

Heat oven to 350° F. Oil, butter, or spray a 9-inch spring form 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, vanilla, and Grand Marnier. Add the dry ingredients; whisk until just combined.
Pour the batter into the prepared spring form 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, pop off ring, let cool completely, 2 hours.
Auntie Mag via Teresa Malone
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