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:

  1. 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.
  2. 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.
  3. Combine Dry Ingredients: In a separate bowl, sift together the granulated sugar, all-purpose flour, kosher salt, baking powder, and baking soda.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
  5. Pour Batter into Pan: Pour the batter into the prepared cake pan, spreading it out evenly.
  6. 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.
  7. 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.
  8. Dust with Confectioners’ Sugar: Once the cake has cooled, dust the top with confectioners’ sugar for a decorative finish.
  9. 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!=