Clementine Olive Oil Cake
A fresh and seasonal cake.
2 cups all-purpose flour
1 ¾ cups sugar
1 ½ teaspoons kosher salt
½ teaspoon baking soda
½ teaspoon baking powder
1 ⅓ cups ENZO Organic Clementine Crush Olive Oil
1 ¼ cups whole milk
3 large eggs
1 ½ tablespoons grated orange zests
¼ cup fresh orange juices
¼ cup Grand Marnier Topping: fresh whipped cream, seasonal berries, and almonds (blanched, sliced, and toasted)
Preheat the oven to 350°F. Oil, butter, or spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper. In a bowl, whisk the flour, sugar, salt, baking soda and powder.
In another bowl, whisk the ENZO Organic Clementine Crush olive oil, milk, eggs, orange zest, orange juice and Grand Marnier. 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.
Top the cake with fresh whipped cream, berries, almonds, and a drizzle of ENZO Organic Clementine Crush olive oil.