Post by Granny Smith on Mar 2, 2014 22:43:05 GMT -5
This cake is like a moist, dense sponge cake.
Olive Oil Cake
2 cups all-purpose flour
1 3/4 cup sugar
1 1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cup extra-virgin olive oil
1 1/4 cup whole milk
3 large eggs
1 1/2 tablespoon grated orange zest
1/4 cup fresh orange juice
1/4 cup Grand Marnier
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.
Makes a 9-inch round cake
Notes: The recipe calls for orange juice and peel, but I substituted lemon juice and peel (it was all I could get today).
I didn't have any Grand Marnier, so I subbed Triple Sec. If you prefer it with no alcohol, you could just add more orange (or lemon) juice in place of the Grand Marnier.
If you're fresh out of parchment, waxed paper works just fine.
I dusted the top of my cakes with powdered sugar to which I'd added a few drops of lemon oil.
I served it with warm lemon sauce~
www.grandmaw.proboards.com/thread/9826/lemon-sauce
Olive Oil Cake
2 cups all-purpose flour
1 3/4 cup sugar
1 1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cup extra-virgin olive oil
1 1/4 cup whole milk
3 large eggs
1 1/2 tablespoon grated orange zest
1/4 cup fresh orange juice
1/4 cup Grand Marnier
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.
Makes a 9-inch round cake
Notes: The recipe calls for orange juice and peel, but I substituted lemon juice and peel (it was all I could get today).
I didn't have any Grand Marnier, so I subbed Triple Sec. If you prefer it with no alcohol, you could just add more orange (or lemon) juice in place of the Grand Marnier.
If you're fresh out of parchment, waxed paper works just fine.
I dusted the top of my cakes with powdered sugar to which I'd added a few drops of lemon oil.
I served it with warm lemon sauce~
www.grandmaw.proboards.com/thread/9826/lemon-sauce