Adapted from Maialino's Olive Oil Cake ... as if olive oil cake needs even more. I adjusted the basic recipe by using brown sugar and bourbon to deepen flavor. Subbing brown sugar is easy enough with your pantry staples. I used an organic, local bourbon to complement the brown sugar and since blood oranges were available used the slight bitterness to cut any over sweetening that the duo of brown sugar and bourbon would lend to this delicious cake. I might have added a bit more orange juice since the taste was very subtle. Since I am a sweet kind of girl, so I would add a marscapone whipped topping and fresh figs if you have them. Delicious, day after day after day! —Angie Grover
all purpose flour
1 3/4 cups
1 1/2 teaspoons
In This Recipe
Pre-heat oven to 350 F. Spray 9" round, 2" deep springform cake pan. Cut parchment paper to line the bottom.
In bowl, measure all dry ingredients (flour through baking powder) and whisk together.