Adapted from Maialino’s Olive Oil Cake … as if olive oil cake needs even more. I adjusted the basic recipe by using brown sugar and bourbon to deepen flavor. Subbing brown sugar is easy enough with your pantry staples. I used an organic, local bourbon to complement the brown sugar and since blood oranges were available used the slight bitterness to cut any over sweetening that the duo of brown sugar and bourbon would lend to this delicious cake. I might have added a bit more orange juice since the taste was very subtle. Since I am a sweet kind of girl, so I would add a marscapone whipped topping and fresh figs if you have them. Delicious, day after day after day! —Angie Grover
all purpose flour
1 3/4 cups
1 1/2 teaspoons
1 1/3 cups
extra virgin olive oil
1 1/4 cups
grated blood orange zest
fresh blood orange juice
Koval bourbon whiskey
- Pre-heat oven to 350 F. Spray 9″ round, 2″ deep springform cake pan. Cut parchment paper to line the bottom.
- In bowl, measure all dry ingredients (flour through baking powder) and whisk together.
- In a separate, larger bowl, measure all wet ingredients (olive oil through bourbon) and whisk together.
- Add dry ingredients to wet ingredients in the larger bowl, and whisk just until combined. Don’t over mix.
- Pour batter into prepared pan and bake for 1 hour. The top will be golden brown and a cake tester will come out clean.
- Transfer cake to a rack and let cool for 30 min. Remove springform pan and let cool completely for 2 hours.
- Sprinkle with powdered sugar or top with marscapone whipped topping and complementary fresh fruit. I like figs when I can get them!