What’s not to love about pale green and fruity olive oil?
Great frying, high burning, and best of all
it’s very good for you.
Wouldn’t it be great if we could bake with it?
There’s not a drop of butter in this
and it’s a moist, delicious cake.
Start with your dry ingredients, 2 cups of flour, 1 and ¾ of sugar,
1 ½ teaspoons kosher salt,
and ½ teaspoon each of both baking soda and baking powder.
Blend it all together and set it aside.
In a second bowl start with 1 1/3rd cups of the best olive oil you can afford.
Extra virgin first cold press is the kind you want: the “extra virgin” means it’s the first squeeze and contains no more than one percent oleic acid.
The “cold press” means no heat has been used to extract more oil. Those cheaper oils are bulk packaged for institutional use.
Now add 1 ¼ cups of whole milk.
And three eggs.
Weird, huh? You just wait.
Now zest an orange.
Squeeze out ¼ cup (all) of the fresh juice.
Now toss it all into the wet ingredients with ¼ cup of Grand Marnier.
Yum. Now beat the wet stuff,
Pour it into the dry stuff,
Mix it well and set aside.
Now here’s a trick.
Trace your cake pan on parchment paper, cut the shape and line the bottom of the pan.
Nothing will stick and you can get the cake out whole with ease.
350 degrees for an hour, if you’ve preheated.
When a knife comes out clean its done.
I turned it out onto a plate and made a heart stencil for Valentine’s Day.
Warm from the oven? Be still my healthy heart!