Name: Olive Oil Cake
Ingredients: 1 ¼ cups plus 2 tbsps extra virgin olive oil, plus more for pan; 1 cup plus 2 tbsps sugar, plus more for pan; 2 cups cake flour; ⅓ cup almond flour; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon kosher salt; 3 tablespoons amaretto, Grand Marnier, or other liqueur; 1 lemon zested and juiced; 2 teaspoons vanilla extract; 3 large eggs

Olive Oil Cake

Equipment

9" springform pan
Stand mixer with whisk attachment

Ingredients

1 ¼ cups plus 2 tbsps extra virgin olive oil, plus more for pan
1 cup plus 2 tbsps sugar, plus more for pan
2 cups cake flour
⅓ cup almond flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
3 tablespoons amaretto, Grand Marnier, or other liqueur
1 lemon zested and juiced
2 teaspoons vanilla extract
3 large eggs

Instructions

Preheat oven to 400° F.

Prepare batter

Drizzle oil in pan, then use fingers to coat bottom and sides with oil.
Line bottom with parchment paper, smooth paper, and coat paper with more oil.
Spring pan with sugar, tilt and turn to coat pan in even layer of sugar, and shake out excess.
Combine cake flour, almond flour, baking powder, baking soda, and salt in medium bowl.
Combine amaretto, lemon juice, and vanilla in small bowl.
Place eggs, lemon zest, and 1 cup plus 1 tablespoon sugar in mixer bowl.
Beat on high speed until mixture is very light, thick, and pale – it should fall off whisk in slowly dissolving ribbon – approx. 3 minutes.
With mixer still on high speed, gradually add 1 ¼ cups oil. Beat until oil is incorporated and mixture is thicker.
Reduce mixer to low speed.
Add ⅓ dry ingredients, ½ wet ingredients, ⅓ dry ingredients, final ½ wet ingredients, and final ⅓ dry ingredients, beating until just incorporated each time.
Fold batter by hand to make sure all ingredients are incorporated.
Scape batter into pan, smooth top, and sprinkle with more sugar.

Bake cake

Place cake in oven and immediately reduce heat to 350° F.
Bake until top is golden brown, center firm to touch, and tested inserted into center comes out clean, 40-50 minutes.
Transfer to wire rack.
Let cake cool in pan 15 minutes.
Poke holes all over top of cake with toothpick or skewer.
Drizzle remaining 2 tablespoons oil onto cake and let oil soak into cake.
Run thin knife between cake and side of pan, then remove ring from pan.
Slide cake onto rack and let cool completely.
For best flavor, wrap cake in plastic and let sit a room temperature at least a day before serving.

Notes

Adapted from Bon Appetit.