I love this cake, because it’s so low-maintenance and fast but slightly impressive. – Elettra
2 CUPS ALL-PURPOSE FLOUR
1 ¾ CUP SUGAR
1 TEASPOON KOSHER SALT
½ TEASPOON BAKING SODA
½ TEASPOON BAKING POWDER
1 ⅓CUP EXTRA VIRGIN OLIVE OIL (“I love Paesano’s because it’s deep green.”)
1 ¼ CUP WHOLE MILK
3 LARGE EGGS
2 TABLESPOONS ORANGE ZEST (1 LARGE ORANGE)
¼ CUP FRESH ORANGE JUICE (ABOUT 1 LARGE ORANGE)
¼ CUP ORANGE LIQUEUR, SUCH AS GRAND MARNIER OR COINTREAU
A dollop of this perfectly tart and creamy concoction adds an elegant finish to the olive oil cake. This is best made the day before.
1 CUP HEAVY CREAM
½ CUP SUGAR
2 CUPS SOUR CREAM
1 TABLESPOON BRANDY OR COGNAC
- Heat oven to 350°. Spray a 9” cake pan (at least 2” deep) with cooking spray and line the bottom with parchment paper.
- In a large bowl, whisk together the flour, sugar, salt, baking soda and baking powder.
- In a separate bowl (or the bowl of a mixer, if you have one) add the olive oil, milk, eggs, orange zest, orange juice and orange liqueur and whisk to combine.
- Add the dry ingredients and whisk until just combined.
- Pour the batter into the prepared pan, bake for 1 hour until the top is golden and a cake tester comes out clean.
- Transfer the cake to a cooling rack and let it cool in the pan for 30 minutes.
- Run a knife around the inside edge of the pan and invert the cake onto to cooling rack, then flip right side up and let cool completely before cutting, about 2 hours.
- In a small saucepan heat the sugar and cream over medium-high heat until it reaches a simmer and the sugar has melted.
- Pour the hot mixture into a large bowl and whisk in the sour cream and brandy to combine.
- Chill the mixture until very cold to set.