The olive oil cake at Il Buco Alimentari e Vineria has become one of my favorite afternoon pick me ups — alongside a cup of earl grey with steamed milk of course. This weekend, I made Saveur’s version at home and it was almost as easy as stopping by to pick up a slice. (almost) 

Olive Oil Cake
Makes 1 9” Cake 

Ingredients: 

1 tbsp. butter
3 cups plus 2 tbsp. flour
4 eggs
1 cup sugar
1⁄4 tsp. lemon zest
3⁄4 cup quality extra-virgin olive oil
2⁄3 cup milk
3 tbsp. Grand Marnier or other sweet citrus-flavored liqueur
1 tbsp. baking powder

Directions: 

Preheat oven to 325°. Grease an 11-cup bundt pan with butter and dust with flour. Set pan aside.

Beat eggs and sugar together in a large mixing bowl with an electric mixer on medium-high speed until pale yellow, about 1 minute. Add the remaining 3 cups flour, lemon zest, oil, milk, and liqueur and stir with a wooden spoon until combined. Add baking powder and stir until whole mixture is well combined.

Spoon the batter into bundt pan and smooth out top with the back of the spoon. Bake until cake is deep golden brown and a wooden skewer inserted in center comes out clean, about 40 minutes. Let cake cool completely in its pan.

Slice and serve with your favorite hot beverage.

4 months ago

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