Get the Recipe: Olive Oil Citrus Cake
Ingredients
For the Olive Oil Cake
- 1 ¾ cups (12.25 ounces or 347 grams) granulated sugar
- zest from 1 medium-large orange
- 2 cups (9 ounces or 255 grams) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons kosher salt
- 1 ⅓ cups (10.65 ounces or 302 grams) extra virgin olive oil, (see baker's notes)
- 1 ¼ cups (10 ounces or 283 grams) whole milk, at room temperature, , at room temperature
- 3 large eggs, at room temperature, , at room temperature
- ¼ cup (2 ounces or 57 grams) freshly squeezed and strained orange juice
- ¼ cup (2 ounces or 57 grams) Grand Marnier
For the Citrus Grand Marnier Glaze
- 2 cups (8 ounces or 227 grams) confectioners' sugar, , sifted
- 2 Tablespoons fresh squeezed orange juice
- 1 Tablespoon Grand Marnier
Instructions
For the Olive Oil Citrus Cake
- Preheat the oven to 350 (F). Spray the bottom of a 9-inch cake pan generously with cooking spray, before lining with a parchment paper round. Spray the parchment paper, and spray the sides of the pan generously. Set aside.
- In a medium bowl, combine 1 3/4 cups granulated sugar and the freshly grated zest from 1 medium-large orange. Use your fingers to rub the zest into the sugar — doing so will release oils from the orange zest and infuse your sugar to become more flavorful and aromatic. Add 2 cups all-purpose flour, 1 1/2 teaspoons kosher salt, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda, whisking until all the ingredients are fully incorporated.
- In a large bowl, combine 1 1/3 cups extra virgin olive oil, 1 1/4 cups whole milk, 3 large eggs, 1/4 cup fresh orange juice and 1/4 cup Grand Marnier. Whisk together until well combined, and the mixture is a uniform color.
- Sprinkle the dry ingredients (from the 2nd step) over the surface of the wet ingredients (from the 3rd step). Use a rubber spatula to fold the dry ingredients into the wet ingredients, until the batter is smooth and one uniform color.
- Pour the batter into the prepared pan and bake for 1 hour, until the top of the cake is golden and a skewer inserted into the center of the cake comes out clean. Transfer the cake to a wire rack and allow to cool for 20 minutes, until running a knife around the edge of the pan and inverting the cake onto the wire rack to cool completely.
For the Citrus Grand Marnier Glaze
- In a medium bowl, use a rubber spatula mix together 2 cups confectioners' sugar, 2 tablespoons fresh squeezed orange juice and 1 tablespoon Grand Marnier until the ingredients turn into a pourable glaze. Depending on how dry your confectioners' sugar is, you might need to give or take a teaspoon or two of the liquid. Use immediately by pouring over the cake.
Notes
Adapted from Food52
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