I found this recipe fo an olive oil cake in an (old) edition of the New York Times when I was at a friend's house, years ago. I wrote it down and finally just got around to making it! I love Campari's double edged bitter and citrusy sweetness. Paired with the fragrant olive oil, rich butter, and small mountain of zest it becomes this incredibly wonderful cake. It looks plain, but will totally beat the doldrums out of any day. I used All Purpose Flour from Zingerman's Bakehouse and Roi Olive Oil. - Laura W, Sandwich Sous Chef
- 1/4 cup butter melted
- 2 cups
Zingerman's Bakehouse All Purpose Flour
- 1 2/3 cup granulated sugar
- 1 tsp fine sea salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2/3 cup whole milk
- 2/3 cup
Roi Olive Oil
- 3 large eggs
- 1/3 cup Campari
- 1 Tbsp grapefruit zest
- 1 Tbsp orange zest
- 1/4 cup grapefruit juice
- 2 Tbsp orange juice
- 1 Tbsp lemon juice
- Heat oven to 350
- Grease a spingform pan with butter. Line the bottom of the pan with parchment.
- Whisk flour, sugar, salt, baking powder, and baking soda in a medium bowl.
- In a second bowl, whisk butter, milk, olive oil, eggs, Campari, zest and juices.
- Fold the dry ingredients into the wet ingredients
- Scrape batter into the prepared pan.
- Bake around 45 min - 1 hour. You are looking for the top to be golden brown and to spring back when touched. A tester might have a few crumbs.
- Let cake cool completely.
- Use a butter knife to release from sides.