Ingredients
- 1 1/3 cups WVOO Navel Orange Olive Oil
- 3 large eggs
- 1 1/ 4 cups whole milk
- 1 1/2 tablespoons grated orange zest
- 1/4 cup orange freshly squeezed juice
- 1/3 cup Grand Marnier ©
- 1 3/4 cups granulated sugar
- 2 cups all-purpose flour
- 1 1/2 teaspoons kosher salt or to taste
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- confectioners sugar for dusting
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the WVOO Navel Orange Olive Oil, eggs, whole milk, grated orange zest, freshly squeezed orange juice, and Grand Marnier until well combined.
- Combine Dry Ingredients: In a separate bowl, sift together the granulated sugar, all-purpose flour, kosher salt, baking powder, and baking soda.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Pour Batter into Pan: Pour the batter into the prepared cake pan, spreading it out evenly.
- Bake the Cake: Place the cake pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
- Dust with Confectioners’ Sugar: Once the cake has cooled, dust the top with confectioners’ sugar for a decorative finish.
- Serve and Enjoy: Slice the cake and serve it on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy your delicious Navel Orange Olive Oil Cake!=
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