The Cake Michael Begs Liz To Make
by
Liz Symon
A bright, deeply moist citrus cake that gets better every day. Liz Symon’s Orange Olive Oil Cake is a one-bowl, no-equipment, foolproof dessert with a caramelized top and tender, pudding-like crumb. Fresh orange zest, Grand Marnier, and good olive oil make this the kind of cake people pretend they “just threw together.” They didn’t. But you can.
Prep Time:
10-15 Minutes
Cook Time
30 Minutes
Serves:
8-10 Servings
Level:
Beginner
2 cups all-purpose flour
1¾ cups sugar
1½ tsp kosher salt
½ tsp baking soda
½ tsp baking powder
1⅓ cups extra virgin olive oil
1¼ cups whole milk
3 large eggs
½ tsp vanilla extract
½ tsp almond extract
1½ tbsp orange zest
¼ cup orange juice
¼ cup Grand Marnier
Ingredients
Step 1
Preheat oven to 350°F. Oil a 9-inch cake pan and line the bottom with parchment.
Step 2
Whisk flour, sugar, salt, baking soda, and baking powder.
Step 3
In another bowl, whisk olive oil, milk, eggs, vanilla, almond extract, orange zest, orange juice, and Grand Marnier.
Step 4
Add dry ingredients to wet and whisk until just combined.
Step 5
Pour into pan and bake 1 hour, until top is golden and tester comes out clean.
Instructions
Cool 30 minutes in the pan, then invert and cool fully for 2 hours.