Maialino's Olive Oil Cake

• servings: 9 items
• total time: 1 hour 15 minutes

Ingredients

2 cups (250 grams) all-purpose flour

1 3/4 cups (350 grams) sugar

1 1/2 teaspoons kosher salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 1/3 cups (285 grams) extra-virgin olive oil

1 1/4 cups (305 grams) whole milk

3 large eggs

1 1/2 tablespoons grated orange zest

1/4 cup (60 grams) fresh orange juice

1/4 cup (55 grams) Grand Marnier

Directions

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.