Adapted from Maialion’s Olive Oil Cake, this is rich and moist olive oil cake is simple to make but tastes as though you labored in the kitchen for hours. Beneath a gorgeous delicate golden crust lies a kiss of Cara Cara orange flavor; like an awaking of summer on your tongue. I wanted to enhance the orange flavors of this cake and make it a bit more indulgent because sometimes you just want to go throw calories to the wind. This adaption was everything I expected it to be and more! —Bobbie Rosenberg
Pre-heat the oven to 350° F. Line the bottom of a 9-inch cake pan (make sure your pan is at least 2 inches deep) with parchment paper and butter the sides.
In a large bowl, combine your flour, sugar, baking soda, baking powder, and salt.
In a medium bowl lightly whisk the olive oil, milk, heavy cream, honey, beaten eggs, vanilla extract, Cara Cara orange juice, Grand Marnier, and orange zest.
Fold the wet ingredients into the dry ingredients and continue to fold until the batter takes on a smooth texture.
Pour your batter into the prepared cake pan and bake for 1 hour and twelve minutes. The top of the cake should take on a golden brown appearance, and you should be able to stick a toothpick or a cake tester into the cake and have it come out clean.
Transfer the cake to a cooling rack to cool for 15 minutes.
Run a knife around the edge of the cake pan, invert the cake onto a cooling rack and let cool until it is slightly warm, 45 – 50 minutes.
Directions for topping:
In a small bowl, combine the powdered sugar, Cara Cara orange juice, maple syrup, and Grand Marnier and whisk together until the ingredients are well combined. Drizzle a little on the plate, place a slice of cake on top of the drizzle, and then drizzle a little more over the top of the cake. Garnish with additional Cara Cara oranges for an extra burst of flavor and color.