Orange Olive Oil Cake

This Orange Olive Oil Cake is a delightful and moist cake, bursting with fresh citrus flavor and a subtle hint of Grand Marnier. Perfect for a sophisticated dessert or a sweet breakfast treat, this cake is both simple and elegant. The use of extra-virgin olive oil adds a rich texture and depth of flavor, making this cake truly unique.

Tips:

1. Pan Choice: Use a 9-inch springform pan to accommodate the cake’s rise. A regular 9-inch pan is too shallow and will cause overflow.
2. Zesting and Juicing: One large orange should provide enough zest and juice. For best results, zest the orange before juicing.
3. Mixing: Whisk the batter until just combined to avoid overmixing, which can make the cake dense.
4. Baking Check: Start checking the cake at 60 minutes as baking times can vary. Look for a golden-brown color and a domed center.
5. Leak Prevention: Place the springform pan on a baking sheet to catch any potential leaks.

Ingredients:

• 1 ⅓ cups extra-virgin olive oil
• 3 large eggs
• 1 ¼ cups whole milk
• 1 ½ tablespoons grated orange zest
• ¼ cup freshly squeezed orange juice
• ¼ cup Grand Marnier
• 1 ¾ cups granulated sugar
• 2 cups all-purpose flour
• 1 ½ teaspoons kosher salt, or to taste
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• Confectioners’ sugar, for dusting

Instructions:

1. Prepare the Pan:

• Preheat oven to 325°F (165°C). Line the base of a 9-inch springform pan with parchment paper, then spray the parchment and the sides of the pan thoroughly with cooking spray. Set aside.

1. Mix Wet Ingredients:

• In a large bowl, whisk together the olive oil and eggs until well emulsified.
• Add the milk, orange zest, orange juice, and Grand Marnier. Whisk until thoroughly combined.

1. Add Sugar:

• Add the granulated sugar to the wet mixture and whisk until incorporated.

1. Combine Dry Ingredients:

• In the same bowl, add the flour, salt, baking powder, and baking soda. Whisk until just combined. The batter will be on the thin side; this is normal.

1. Bake the Cake:

• Pour the batter into the prepared pan. Place the springform pan on a baking sheet to catch any potential leaks.
• Bake for 70 to 75 minutes, starting to check for doneness at 60 minutes. The cake should be golden brown, domed in the center, and a toothpick inserted into the center should come out clean or with a few moist crumbs.

1. Cool the Cake:

• Allow the cake to cool in the springform pan for about 1 hour. Then, release the cake from the pan and let it finish cooling on a wire rack.

1. Serve:

• Dust with confectioners’ sugar just before serving.

Enjoy this moist and flavorful Orange Olive Oil Cake as a delicious dessert or a delightful morning treat!