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Campari and Orange Olive Oil Cake

Posted in Food & Entertaining

camparigirl has been holding down the C&S fort this year like a champ. I wish I could say the same for humanity. But I can’t. Corruption, racism, xenophobia, homophobia and sexism are on the rise. Ignorance and stupidity are richly rewarded. And an asshole in a bad wig is about to take a seat at the controls.

But, talk of these things doesn’t belong in a food post. Plus I am on holiday now and (over)thinking is counter-intuitive. It seemed like a good time to bake. So I did.

This cake is dedicated to Claudia Cevenini. My pal and compadre – who still laughs at my jokes and occasionally (and quite rightly) at my fears. Like her, it is rich and full and sweet and tart and simple and complex and just a little bit burnt and crunchy at the edges.

Campari and Orange Olive Oil Cake.

2 cups (256g) all-purpose flour
1 3/4 cups (200g) sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cups (317ml) extra-virgin olive oil
1 1/4 cups (295ml) whole milk
3 large eggs
1 1/2 tablespoons grated orange zest
1/4 cup (60ml) fresh orange juice
1/4 cup (60ml) Grand Marnier (I didn’t have this so made a mix of half home made lemonade and half campari and added that.I suspect the GM would give it a more rounded richer flavour than the tart of the Campari.)

  1. Heat the oven to 350° F.
  2. 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.)
  3. 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.
  4. Add the dry ingredients; whisk until just combined.
  5. Pour the batter into the prepared pan and bake for 1 hour (unless your oven is convection – then 45 mins), until the top is golden and a cake tester comes out clean.
  6. Transfer the cake to a rack and let cool for 30 minutes.
  7. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.
  8. It really is that easy.

(Recipe found on the genius Food 52 in answer to my question: cake+olive oil+citrus  Mailino’s olive oil cake)

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8 Comments

  1. Made it, put it on rack to cool…came back to put on a plate and photograph it so I could send you the picture of my attempt…no cake left, just crumbs! I hadn’t even tasted it..not amused but son, brother-in-law and husband all said it was delicious slightly warm. Grump, grump.

    December 27, 2016
    |Reply
  2. Very interesting, it seems delicious and quite light as well. Thank you

    December 25, 2016
    |Reply
  3. Welcome back SG! The cake recipe looks sensational – may give it a try over the holidays.

    December 23, 2016
    |Reply
  4. So nice to hear from you, Sue! And thank you for sharing. I can barely wait to try this recipe out. I can use something divine to blunt some of the more egregious bits of 2016. Very best wishes for ‘pawfect howlidays!’

    December 23, 2016
    |Reply
  5. Welcome back, Sofa Girl!

    December 22, 2016
    |Reply
  6. Going to bake it this afternoon – son has been moaning there is no cake in the house!!
    Shengdan jie kuaile! 圣诞节快乐 !
    This literally translates as ‘Holy birth festival happiness’ ie Happy Christmas. Best wishes to you and Campari girl, and may 2017 bring us a less turbulent, more peaceful time than this year has done.

    December 22, 2016
    |Reply
  7. silvia
    silvia

    It’s sooooo good to read you once again. Have a great Holiday and Xmas season sofasweetgirl!

    December 22, 2016
    |Reply
  8. Winston Moreton
    Winston Moreton

    Gotta try this while oranges are available. Nice to see SG holding forth again

    December 22, 2016
    |Reply

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