Doesn't sound very appetizing does it? But every time I make this cake people ask for the recipe. Come on in and I'll tell you how.
It's a 1-layer, very moist cake with intriguing, sophisticated flavors. It is essential that you use the best ingredients money can buy which makes this cake somewhat expensive to make but worth every bite. And it keeps and keeps, and even gets better with age.
Extra Virgin Olive Oil Cake (with thanks to my hero, Michael Chiarello)
Makes 2, 1-layer cakes
1 cup fresh-squeezed oj (canned, bottled or frozen will not do!)
1 teaspoon fine sea salt
3 large eggs, room temp.
1 1/4 cups whole milk
2 cups sugar
1/4 cup orange liqueur, rum, brandy or whisky (I've used Grand Marnier and Rum)
1 1/2 cups extra virgin olive oil (it will seem like a lot but it's OK. Check the harvest date, not the sell-by date, if possible--the fresher the better)
1 tablespoon freshly grated lemon zest
2 teaspoons anise seeds or fennel seeds
2 teaspoons finely chopped fresh rosemary leaves, divided
2 cups all purpose unbleached white flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
orange marmalade for the top of cake
fresh rosemary sprigs for garnish
Assemble all ingredients and oil 2 10" round cake pans. Set oven to 350 degrees.
In a non-reactive saucepan reduce the orange juice over medium heat to 1/4 cup. This takes a while but it's key. Add salt, stir, and let cool.
In a bowl, beat eggs on high until frothy, a couple of minutes. Add milk, sugar, liqueur, evoo, reduced oj, lemon zest, anise/fennel seeds, and 1/2 the rosemary. Mix for 1 minute until well blended. Mix in the flour, soda and powder until well blended and smooth.
Pour half of mixture into each oiled cake pan. Bake for about 1 hour, until center of cake springs back when touched, and edges look crispy. Place on a rack to cool. While still warm run a knife around the edges and pop out the cake onto a plate. Spread 3 tablespoons or more of the marmalade over the tops of both cakes, sprinkle each with the divided chopped rosemary and garnish with the sprig.
You will not be able to stop eating this cake. Give your firends the recipe.
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