maialino’s olive oil cake

notes

from food52

• 9” round cake
• prep 15 min, cook 1 hr

ingredients

• 2 cup (250 grams) all-purpose flour
• 1 ¾ cup (350 grams) sugar
• 1 ½ teaspoon kosher salt
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1 ⅓ cup (285 grams) extra-virgin olive oil
• 1 ¼ cup (305 grams) whole milk
• 3 large eggs
• 1 ½ tablespoon grated orange zest
• ¼ cup (60 grams) fresh orange juice
• ¼ cup (55 grams) Grand Marnier

instructions

1. 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.)
2. 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.
3. 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.
4. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.