Maialino's Olive Oil Cake

🥘 Ingredients

• baking soda
  1/2 teaspoon
• eggs (large)
  3
• flour (all-purpose, 250g)
  2 cups
• grand marnier (55g)
  1/4 cup
• juice (fresh orange, 60g)
  1/4 cup
• milk (whole, 305g)
  1 1/4 cups
• olive oil (extra-virgin, 285g)
  1 1/3 cups
• orange zest (grated)
  1 1/2 tablespoons
• powder (baking)
  1/2 teaspoon
• salt (kosher)
  1 1/2 teaspoons
• sugar (350g)
  1 3/4 cups

🍳 Cookware

• cake pan
• bowl
• pan

1. 1

   Heat the oven to 350° F. 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 .)
2. 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; whisk until just combined.

   flour: 2 cups (all-purpose, 250g), sugar: 1 3/4 cups (350g), salt: 1 1/2 teaspoons (kosher), baking soda: 1/2 teaspoon, powder: 1/2 teaspoon (baking), olive oil: 1 1/3 cups (extra-virgin, 285g), milk: 1 1/4 cups (whole, 305g), eggs: 3 (large), orange zest: 1 1/2 tablespoons (grated), juice: 1/4 cup (fresh orange, 60g), grand marnier: 1/4 cup (55g)
3. 3

   Pour the batter into the prepared pan and bake for ⏱️ 1 hour , until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for ⏱️ 30 minutes .
4. 4

   Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, ⏱️ 2 hours .
5. 📝

   Yield: A 9-inch round cake