I made this cake for our annual Michigan weekend with our dear dinner club friends. It's easy to cut a little slice and watch the cake disappear little slice by just one more little slice. You can serve this cake with a nice warm fruit compote (or just warm up some favorite fruit preserves), macerated berries (toss fresh berries with a tablespoon or two of sugar, stir and let sit 15-30 minutes until berries release some juices) or a little lightly whipped cream, but it's pretty perfect at room temp unadorned.
I used honey roasted sliced almonds from Trader Joe's, but if you can't find those toast some sliced almonds lightly on the stove in a dry pan or in a 350 degree oven on a baking sheet and then when they are cool toss them with beaten egg white and sugar and spread on parchment paper to bake again at 350 until just a little golden. Or just leave the almonds off or just use lightly toasted sliced almonds. What I'm trying to say is, the almonds are good but don't let them keep you from making this cake.
Olive Oil Cake V3
3 cups flour (truth: I only had 2 C all-purpose flour, so I also used 1 C white whole wheat flour)
1 3/4 C sugar
1 1/2 tsp kosher salt
1/2 tsp baking soda
1 tsp baking powder
1 C fruity extra-virgin olive oil
1 C milk (any fat content works, I used skim because that is what I have on hand always)
2 T grated lemon or orange zest (no white pith)
1/4 C Grand Marnier
3/4 C honey roasted sliced almonds
Preheat oven to 350 degrees. Spray a 9 or 10-inch round cake pan with cooking spray.
In large bowl, whisk together the flour, sugar, kosher salt, baking soda and baking powder. In a medium bowl whisk together the olive oil, milk, eggs, zest and Grand Marnier. Add the liquid ingredients to the flour mixture and whisk or stir just until combined. Pour batter into prepared pan and sprinkle evenly with sliced almonds. Bake for one hour, until top is golden and cake tester comes out clean (I had to tent mine with foil about 35 minutes into baking so my almonds didn't get too brown). Transfer the cake to a cooling rack and cool for 30 minutes. Run a knife around the edges of the pan, invert cake onto the rack and cool completely.
|all the ingredients except the olive oil, duh|
|blurry olive oil photo with milk, olive oil, zest and Grand Marnier mixture|
|topped with almonds|
|out of oven, it did settle a little on cooling (note this is a 9-inch round pan)|
|another blurry picture (I need a viewfinder) of a little slice of cake|
one of the two or three little slices left after a day in Michigan