Aperitivo Orange Olive Oil Cake
Say it with me friends, Aperitivo. Orange. Olive. Oil. Cake.
Now take a moment to think about all those words together, creating the most moist and luscious, rich yet bitter-sweet, slightly orangey and perfectly sweetened cake. That’s this cake.
Made with olive oil, orange zest, and Bruto Americano it’s a keeper for any time of year, any time of day (think breakfast here, people. Breakfast. 😉
I find this cake best paired with coffee, or a cocktail.
Need some ideas? How about the Classic Americano? Nope, not coffee but equally delicious.
Or check out this Bourbon Paper Plane, which I did paired with this cake for a happy hour – and pair well it did!
Aperitivo Olive Oil Cake
- 2 cups all-purpose flour
- 1 ¼ cup granulated sugar + 1 tbsp sugar reserved for topping
- 1 tsp fine sea salt
- ½ tsp baking powder
- ½ tsp baking soda
- 1 ⅓ cup extra virgin olive oil
- 1 ¼ cup oat milk or milk of choice, at room temp
- 3 large eggs at room temp
- 1 tsp vanilla extract
- 1 ½ tbsp orange zest zest from about 2 oranges
- ¼ cup fresh orange juice juice from about 1 large orange
- ¼ cup aperitivo such as Aperol, Campari, or Bruto Americano (I used Bruto Americano)
- 1 tbsp confectioner's sugar for garnish
- 1 can oat 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.