Pissota con l'Oio (Olive Oil Cake)
This is what we would call a “counter cake”. Easy to make and can sit on your counter for a couple of days (if it lasts that long). Full of flavor and delicious.
Cooking Time: 40 Servings: 6
3/4 cup Olive Scene mild Extra Virgin Olive Oil
2/3 cup milk
3 tablespoons Grand Marnier or other sweet citrus-flavored liqueur
1/4 teaspoon lemon zest
3 cups flour
1 tablespoon baking powder
1 cup sugar
Preheat oven to 325°.
Grease bottom and sides of an 11-cup Bundt pan and dust with flour.
Mix oil, milk, liquor and lemon zest together and set aside.
Mix flour and baking powder and set 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 flour mixture, alternating with milk mixture, and stir with a wooden spoon until well combined.
Spoon batter into prepared 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.
Transfer cake to a wire rack to let cool completely, in its pan