Citrus & Olive Oil Cake

I was super excited when I saw this recipe. It immediately transported me back to the Amalfi Coast. Sorrento, Italy to be specific.Brittany, if you are reading this, how many lemon flavored cakes did we eat that trip? I swear, it was every meal. We sat in lemon groves and ate the most amazing desserts with the scent of lemons in the air. Good news for me, I love lemon cake. This recipe from Saveur Magazine is no different.

This cake is more of a savory cake. It isn't super sweet, there is no frosting etc. That is what I like about it. It is something different. The consistency is really moist and would be perfect as a breakfast bread. It actually would be really good with a light icing. I might try that next time. In case you are wondering, olive oil in cake? Really? Don't worry. It actually doesn't taste like eating salad dressing or anything. In fact, I wish it had a bit more olive oil flavor. Much like my post on olive oil ice cream, use good quality olive oil for this recipe. I used a fruity oil and it was delicious. The only thing I would suggest, is use more zest than you would think. Next time I will add orange zest also. If you do not want to use alcohol, feel free to use the juice from one orange. You don't have to be in Italy to have amazing citrus and olive oil cake. You can thank me later.


 Pissota con l'Oio ( Italian for awesome olive oil cake)

Ingredients
1 tbsp. butter
3 cups plus 2 tbsp. flour
4 eggs
1 cup sugar
1⁄4 tsp. lemon zest
3⁄4 cup quality extra-virgin olive oil
2⁄3 cup milk
3 tbsp. Grand Marnier or other sweet citrus-flavored
   liqueur
1 tbsp. baking powder


Directions
1. Preheat oven to 325°. Grease a 3"-deep round 9" cake pan and the outside of a heavy 3"-deep 3" ovenproof ramekin or bowl with butter, then dust with 2 tbsp. of the flour, tapping out excess. Put ramekin or bowl upside down in center of prepared pan. Alternatively, grease an 11-cup bundt pan with butter and dust with flour. Set prepared pan aside.

2. Beat eggs and sugar together in a large mixing bowl with an electric mixer on medium-high speed until pale yellow, about 1 minute. Add remaining 3 cups flour, lemon zest, oil, milk, and liqueur and stir with a wooden spoon until well combined. Add baking powder and stir until thoroughly combined.

3. Holding ramekin or bowl firmly in place, spoon batter into prepared pan around ramekin or bowl or spoon batter into bundt pan, if using, and smooth out top with the back of the spoon. Bake until cake is deep golden brown and a wooden skewer inserted in center comes out clean, about 40 minutes. Transfer cake to a wire rack to let cool completely, in its pan.