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

CRÈME CELESTE

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

INSTRUCTIONS

  1. Heat oven to 350°.  Spray a 9” cake pan (at least 2” deep) with cooking spray and line the bottom with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, salt, baking soda and baking powder.
  3. 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.
  4. Add the dry ingredients and whisk until just combined.
  5. Pour the batter into the prepared pan, bake for 1 hour until the top is golden and a cake tester comes out clean.
  6. Transfer the cake to a cooling rack and let it cool in the pan for 30 minutes.
  7. 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.

CRÈME CELESTE

  1. In a small saucepan heat the sugar and cream over medium-high heat until it reaches a simmer and the sugar has melted.
  2. Pour the hot mixture into a large bowl and whisk in the sour cream and brandy to combine.
  3. Chill the mixture until very cold to set.
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