Campari Olive Oil Cake
Dessert, Cake, Olive Oil Cake, Campari Cake, Summer Dessert
Ingredients
- 4 tablespoons unsalted butter melted, plus more for greasing the pan
- 2 cups all-purpose flour
- 1 2/3 cups sugar
- 1 teaspoon fine sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2/3 cup whole milk
- 2/3 cup mild olive oil
- 3 large eggs
- 1/2 cup Campari
- 1 tablespoon grapefruit zest
- 1 tablespoon orange zest
- 1 teaspoon lemon zest
- 1/4 cup fresh grapefruit juice
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lemon juice
- whipped cream or crème fraîche for serving
- confectioners sugar for dusting
Instructions
- Heat the oven to 350 degrees. Grease a 9-inch springform pan, and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
- In a large bowl, whisk together the milk, oil, butter, eggs, Campari, citrus zests, and citrus juices.
- Fold in the dry ingredients, then scrape the batter into the prepared pan.
- Bake until the top is golden brown and springs back when lightly pressed in the center- 45 minutes to 1 hour.
- Let the cake cool completely in the pan. Then run a butter knife around the edges and release the sides of the springform pan. Serve with powdered sugar, dollops of whipped cream, or crème fraîche.
Notes
*recipe adapted from Melissa Clark's Dinner in French cookbook.