Last Cake of the Year: Grand Marnier & Olive Oil Cake

I think 2010 was the year that I became a baker, or at least I've learned that I enjoy baking!
I used to claim I was a "non-baker", however, I think I turned out some pretty damn good stuff in the past year (if I do say so myself).

Here is my last cake of the year.......not to worry, there will be plenty more in 2011.

Always on a quest for the best olive oil cake, I came across this lovely recipe from SAVEUR magazine.



It hails from the Valpolicella region of Italy, where it is a signature dessert.

It is easy to put together, and if you happen to have a bottle of Grand Marnier, or orange liqueur hanging around, then life is grand.



Grand Marnier Olive Oil Cake (adapted from Saveur)

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

confectioners sugar for dusting the top

1. Preheat oven to 325°F. Grease an 11 cup bundt pan with butter then dust with 2 tbsp. of the flour, tapping out excess. (I did fine with a 10" springform pan, for easy removal). Set prepared pan aside.

2. 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 remaining 3 cups flour, lemon zest, oil, milk, and liqueur and stir with a wooden spoon until well combined. Add baking powder and stir until thoroughly combined.

3. Pour into prepared cake 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 45 minutes. Transfer cake to a wire rack to let cool completely, in its pan.



My kind of cake! The perfect breakfast slice.

Enjoy and have a HAPPY & HEALTHY NEW YEAR!