Olive Oil Cake by Julie Parkis @homeawaycafe

You will never go back to using butter after making this delicious (and healthy) olive oil cake using our Picual or Buttery Sweet Olive Oils. Super, super moist and full of flavor! Want a more lemony taste? Then use our Lemon Infused Olive Oil instead.

Here is the recipe by chef Julianne Parkis, you can follow her on Instagram @julianneparkis or check out her website https://homeawaycafe.com.

Ingredients
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 (Picual or Buttery Sweet)
1 1⁄4 cups whole milk
3 large eggs
1 1/2 tbsp orange zest
1/4 cup fresh orange juice
1/4 cup Grand Marnier*
Vegetable spray

Equipment
2 9 inch cake pans, lined with parchment circles
2 mixing bowls
Whisk
Cooling rack

Yields (2) 9 inch round cakes

1. Heat the oven to 350°F. Oil, butter, or spray 2 9-inch cake pans and line the bottoms with parchment paper.

2. 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 to the wet; whisk until just combined.

3. Pour the batter evenly into the prepared pans and bake for about 35 minutes, until the top is golden and a cake tester comes out clean. Transfer the cakes to a rack and let cool for 30 minutes.

4. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours. The cake can be served with a scoop of yogurt or simply sprinkled with confectioner’s sugar.

The cake can be served with a scoop of yogurt or simply sprinkled with confectioner’s sugar.

*If you want to skip the alcohol you can substitute it for a scant 1/4 cup more fresh orange juice and 1tsp orange extract. 

To cut this cake neatly, I clean the blade after each cut and top with powdered sugar.