Happy International women day! For this occasion, I have prepared for you an Italian Orange and Olive Cake. This cake is rich in orange flavour, moist and the liqueur adds some luxury to it. It will be a great addition to a fancy dinner or shining star in the afternoon tea.
- 300 ml light extra-virgin olive oil
- 3 large eggs
- 300 ml whole milk
- 300 g flour
- orange zest from 2 medium oranges
- 60 ml orange freshly squeezed juice
- 60 ml Gran Marnier or Cointreau (if you do not use alcohol use another 60 ml of orange juice)
- 250 g granulated sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- powder sugar for dusting
- Preheat oven to 170 C.
- Oil the sides of a 24 cm round cake tin and line the bottom of the tin with baking parchment- you can use a baking tin size between 20-24 cm in size just remember to leave about 2 cm space for the cake to grow.
- To a large bowl, add the olive oil, eggs, and whisk well to emulsify and incorporate.
- Add the milk, orange zest, orange juice (I was able to get sufficient zest and juice from one large orange), Gran Marnier, and whisk to incorporate.
- Add the sugar and whisk to incorporate.
- Add the flour, salt, baking powder, baking soda, and whisk until just incorporated; don’t overmix. The batter will be quite thin, like a pancake batter- but don’t worry this is normal.
- Transfer batter into prepared tin, place it on a baking sheet as insurance against a leaky springform and bake for about 60 to 70 minutes. Start checking after 60 minutes since all ovens vary. The cake will be golden browned and domed in the center when done, and a toothpick inserted in the
centerwill come out clean or with a few moist crumbs. Allow cake to cool in the springform pan for about 1 hour before releasing it and allowing the cake to finish cooling on a wire rack.
- Dust with powder sugar prior to serving. The cake will keep airtight at room temp for 1 week.