Maialino’s Olive Oil Cake - adapted

Directions

1. Maialino’s Olive Oil Cake - adapted
2. Heat the oven to 350 F. Oil, butter, or spray a 9 inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper. (If your Cake pan is less than two inches deep, divide between 2 pans and start checking for doneness at 30 minutes.). Can also use a springform pan.
3. In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another (larger) bowl, which the olive oil, milk, eggs, lemon juice, lemon peel, orange bitters, and Grand Marnier. Add the dry ingredients, whisk until just combined.
4. Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and cool for 1 hour.
5. Run a knife around the edge of the pan, and invert cake onto a cooling rack or remove spring form wall. Wrap in plastic wrap to preserve moisture and enhance flavor.
6. Serve at room temperature, and top with raspberry sauce (recipe attached) or other fruit.
7. Special note: I think this recipe is prime for adapting to be gluten free. The consistency is already more dense and pudding-like than airy and light.

1. Homemade raspberry sauce
2. Combine all ingredients in a small pot. Bring to a boil, then turn heat to medium, and let simmer, stirring occasionally until desired consistency is achieved, about 15 minutes. Can cook longer for thicker sauce, if desired. Remove from heat.
3. Once cooled to room temperature, transfer to a bowl. Can be served immediately, or covered and refrigerated to be served later. Keeps in refrigerator for about a week.