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Prep time
15 minutes
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Cook time
1 hour
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Makes
one 9-inch cake
Author Notes
This cake is adapted from Maialino's Olive Oil Cake recipe. Orange and mint make a refreshing flavor pairing. In this variation I infused milk with fresh mint and also added fresh mint to the batter to get a refreshing mint take on this cake. The pairing resulted in a moist cake with a refreshing hint of mint that compliments the orange flavor of the cake. —NikeL
Ingredients
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2 cups
(250g) all-purpose flour
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1 3/4 cups
(350g) sugar
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1 1/2 teaspoons
kosher salt
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1/2 teaspoon
baking soda
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1/2 teaspoon
baking powder
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1 1/3 cups
(285g) extra-virgin olive oil
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1 1/4 cups
(305g) whole milk
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1/2 cup
fresh mint leaves, lightly packed
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3
large eggs
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1 1/2 tablespoons
finely minced fresh mint leaves
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1 1/2 tablespoons
grated orange zest
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1/4 cup
(60g) fresh orange juice
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1/4 cup
(55g) Grand Marnier
Directions
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Turn on oven and heat to 350° F. Use oil, butter, or spray to grease a 9-inch cake pan, at least 2 inches deep. Line the bottom of the pan with parchment paper.
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Combine milk and ½ cup mint leaves in small saucepan and heat over low heat for 5 minutes. Do not boil. Remove from heat and let cool to room temperature. Strain milk to remove mint leaves.
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Whisk together the flour, sugar, salt, baking soda and powder a small bowl. Whisk together the olive oil, cooled milk, eggs, minced mint leaves, orange zest, juice and Grand Marnier. Add dry ingredients to the olive oil mixture. Whisk until just combined.
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Pour batter into prepared pan and bake the cake for 1 hour, until cake is golden and a tester comes out clean. Transfer the cake to a rack and let cool in pan for 30 minutes.
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Loosen the edge of the cake by running a knife around the edge of the pan, then invert the cake onto the rack. Let the cake cool completely, about 2 hours.
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