Blood Orange Olive Oil Cake
This irresistibly moist, rich and flavourful cake is as delicious as it is simple to make. The added beauty, there are so many variations, try changing it up with our buttery House Blend or Chocolate EVOO!
2 cups all-purpose flour
1 3/4 cups sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups Glasses & Grapes Blood Orange EVOO
1 1/4 cups whole milk
3 large eggs
1 1/2 tablespoons grated orange zest
1/4 cup Grand Marnier (optional)
Pre-heat the oven to 350° F. Oil a 9-inch cake pan that is at least 2 inches deep and line the bottom with parchment paper.
In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the EVOO, milk, eggs, orange zest Grand Marnier if using. Add the dry ingredients; whisk until just combined.
Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours. Serve on it's own, with fruit or fresh whipped cream.