Super moist, delightfully creamy, full of flavor, and absolutely delicious. This Aperitivo Olive Oil Cake is easy to make and bright in flavor. Fresh orange and herby botanicals are well balanced, this cake is light and fluffy, and perfectly sweetened.
1 ¼cupgranulated sugar+ 1 tbsp sugar reserved for topping
1tspfine sea salt
1 ⅓cupextra virgin olive oil
1 ¼cupoat milkor milk of choice, at room temp
3large eggsat room temp
1 ½tbsporange zestzest from about 2 oranges
¼cupfresh orange juicejuice from about 1 large orange
¼cupaperitivosuch as Aperol, Campari, or Bruto Americano (I used Bruto Americano)
1tbspconfectioner's sugarfor garnish
1canoat whipped topping or whipped cream of choice*
Pre-heat oven to 350° F. Grease a 9-inch cake pan or spring form pan that is at least 2 inches deep (it will spill over if it is smaller) with cooking spray. (Use 2 pans if your cake pan is less than 2 inches deep.)
In a bowl, sift together the flour, sugar, salt, baking soda, baking powder. Whisk to combine.
In another bowl, whisk the olive oil, milk, eggs, orange juice, orange zest, and aperitivo of choice.
Stir in the dry ingredients and mix until just combined.
Pour the batter into the prepared pan and sprinkle with remaining tablespoon of granulated sugar. If using 2 pans, divide the batter evenly between the two pans. Check for doneness after 30 minutes of baking. Baking time will be shorter.
Bake for 50 to 60 minutes, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and allow the cake to cool in the pan for 30 minutes.
Run a knife around the edge of the pan, invert the cake onto the rack and allow to cool.Sprinkle with powdered sugar and serve with fresh whipped cream.
This is incredible topped with oat (or dairy) whipped cream, greek yogurt, or vanilla ice cream!