One-bowl cakes are my favorite way of baking. No creaming the butter and sugar, just throwing everything into a bowl, then straight into the oven.
Olive oil and orange are a perfect marriage too.
(The next time I make it, I’m going to try adding some finely chopped fresh rosemary. You may want to experiment too)
PREP TIME
15 minutes
COOK TIME
1 hour
MAKES
a 9-inch round cake
2 cups all-purpose flour
1 3/4 cups sugar
1 1/2 tsp kosher salt
1/2 tsp baking soda
1/2 tsp baking powder
1 1/3 cups extra-virgin olive oil
1 1/4 cups whole milk
3 large eggs
1 1/2 tbsp grated orange zest
1/4 cup fresh orange juice
1/4 cup Grand Marnier liqueur
Heat 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. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)
In a bowl, whisk the flour, sugar, salt, baking soda and powder.
In another bowl, whisk the olive oil, milk, eggs, orange zest and 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.