Orange Olive Oil Cake
Orange zest, orange juice, and Grand Marnier add tons of AMAZING orange flavor to this easy, blender-free olive oil cake that is unique, refined and AMAZING !!
- 1/2 teaspoon of salt
- 2 cups all-purpose flour
- 1/2 cup whole milk
- 1 1/4 cups granulated sugar
- 3/4 cup extra virgin olive oil, good quality
- 1/2 cup fresh orange juice, filtered (2-3 oranges)
- 3 large eggs, room temperature
- 1 teaspoon of baking powder
- zest of 2 oranges, preferably organic
- 2 tablespoons coarse or granulated sugar for garnish
First, preheat oven to 325 degrees Invert the bottom of an 8-inch springform pan (to make it easier to slide the cake out of the bottom lock on the sides of the pan. Grease and lightly flour the bottom and sides of the pan. Place foil or a baking sheet under the oven rack to catch drips if your springform pan does not close properly.
Then, in a small bowl, combine the flour, salt and baking powder. Put aside.
Set up a stand mixer with the whisk. Whisk the eggs on medium speed until frothy. Add granulated sugar and orange zest and whisk on high speed until fluffy and pale in color, about 3 minutes. Reduce the speed to medium and, with the mixer on, slowly add the olive oil. Mix until the oil is completely incorporated.
Add half the flour mixture and mix on low speed until blended. Scrape the sides and bottom of the bowl as needed. Add milk and orange juice and mix over low heat until blended. Add the rest of the flour and mix just enough to incorporate.
Pour the batter into the prepared pan and sprinkle 2 tablespoons of powdered sugar on top. Bake in preheated 325F oven for 60 to 70 minutes or until top is lightly browned and a toothpick inserted in center comes out with a few crumbs attached.
Let the cake cool on a wire rack for at least 30 minutes before removing the sides. Serve at room temperature or slightly warm. Let cool completely for clean slices. Happy Cooking Time.