This orange olive oil cake is fresh and moist, with a touch of citrus. The best version of this cake must abide by 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 orangey notes. We love to toast the slices a little before serving. If you want to really indulge yourself, slather on 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
- Sicilian Maiorca flour, 250g / 2 cups
- 1 1/2 cups of sugar, 300g / 1 1/2 cups
- Trapani fine sea salt, 1 1/2 tsps
- Baking powder, 1/2 tsp
- Baking soda, 1/2 tsp
- Pianogrillo Extra Virgin Olive Oil, 240ml / 1 cup
- Whole milk, 300ml / 1 1/4 cups
- Eggs, 3
- Grand Marnier, 3 Tbsp (but Limoncello, Cointreau, Solerno, or any other citrusy liqueur will also work)
- Orange zest, 1 1/2 Tbsps, finely grated
- Fresh orange juice, 60ml / 1/4 cup
- 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.