Clementine Olive Oil Cake
2 Cups all purpose flour
¾ Cups sugar
1½ Tsp. kosher salt
½ Tsp. baking soda
½ Tsp. baking powder
1 1/3 Cups ENZO Organic Clementine Crush Olive Oil
1¼ Cups whole milk
3 Large eggs
1½ Tbsp. grated orange zests
¼ Cup fresh orange juice
¼ Cup Grand Marnier
Fresh whipped cream, seasonal berries, and almonds (sliced and toasted)
Preheat 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 a separate 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.