Fresh and moist, with a touch of citrus. The best recipe for olive oil cake needs to follow exclusively one rule: use real, high-quality extra virgin olive oil and all its aromas will shine beautifully. We used Pianogrillo EVOO from Ragusa, Sicily for a fruity, rich result that pairs marvelously with the orangy notes. We love to toast the slices a little, before serving. If you want to indulge, spread some citrus marmalade by Caffè Sicilia for a match made in heaven.
YIELD: One 9-inch cake or a 8 x 4-inch loaf pan
TIME: about 1 hour
2 cups of Sicilian Maiorca flour (250 gr)
1 1/2 cups of sugar (300 gr)
1 1/2 teaspoons Trapani fine sea salt
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1 cup of Pianogrillo EVOO
1 and1/4 cups of whole milk
3 tablespoons of Grand Manier (but Limoncello, Cointreau, Solerno, or any other citrusy liqueur will also work)
1 and 1/2 tablespoon of grated orange zest
1/4 cup fresh orange juice
- Heat the oven to 375°F.
- Coat a loaf or cake pan with some of the olive oil and line the bottom with parchment paper.
- In a bowl, combine together flour, sugar, baking powder, baking soda, and sea salt.
- In another bowl, combine the extra virgin olive oil, milk, eggs, orange juice, orange zest, and liqueur. Whisk until smooth.
- Pour the wet ingredients into the dry ones. Whisk slowly until smooth, then pour the batter into the prepared pan.
- Bake until a wooden skewer inserted into the center comes out clean, about 1 hour.