Special equipment: 9 x 2½-inch round cake pan preferred, or 9 x 2-inch
Author: Kiyo Miller
Serves: 10
Ingredients
2 cups (250g) all-purpose flour
1¾ cups (350g) sugar
1½ teaspoons kosher salt
½ teaspoon baking soda
½ teaspoon baking powder
1⅓ cups (285g) extra-virgin olive oil
1¼ cups (305g) whole milk (I used lactose free)
3 large eggs
1½ tablespoons grated orange zest
¼ cup (60g) fresh orange juice
¼ cup (55g) Grand Marnier
Preparation
Preheat oven to 350 degrees. Oil or butter a 9 x 2½-inch cake pan and line the bottom with parchment paper.
In a medium bowl, whisk the flour, sugar, salt, baking soda and baking powder. In a large bowl, whisk the olive oil, milk, eggs, orange zest, orange juice and Grand Marnier. Add the dry ingredients to the wet ingredients. Whisk until just combined.
Pour batter into the prepared pan and bake on the middle rack for about 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 45 minutes to an hour.
Run a knife around the edge of the pan, invert the cake onto a rack and let cool completely, about 2 hours.
Slice and serve with slow roasted strawberries. The cake keeps well for a few days in the refrigerator. Wrap well and let the cake come to room temperature before serving.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2019/01/10/maialinos-olive-oil-cake/