CAMPARI OLIVE OIL CAKE
When I posted a photo of this very modest-looking cake on Instagram, I was blown away by the response. Honestly, it didn't look like much - a generic yellow cake with a golden top. I think just the very notion of putting Campari and olive oil in a cake is what made people stop and "like" it. And it is a pretty terrific flavor combination: The citrusy bittersweet character of the Campari goes really well with the fragrant oil, to which I also add melted butter for richness, as well as lots of fresh citrus juice and zest. On its own, the cake is a pretty plain-looking thing, but you can dress it up for a party, adding orange segments, berries and dollops of whipped cream or crème fraîche to the top. If you want to go one step further, simmer some Campari and a bit of sugar down to a syrup, and drizzle that all over the cake. It turns the cake more pink and accentuates its boozy flavor.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees. Grease a 9-inch springform pan, and line the bottom with parchment paper. (You can use a regular 9-inch cake pan that is at least 2 inches deep, but the cake will be harder to unmold.)
- In a medium bowl, whisk together flour, sugar, salt, baking powder and baking soda. In a large bowl, whisk together butter, milk, oil, eggs, Campari, citrus zests, and citrus juices. Fold in the dry ingredients, then scrape the batter into the prepared pan.
- Bake until the top is golden and springs back when lightly pressed in the center, 45 minutes to 1 hour. (A cake tester might emerge with a few crumbs, which is OK.)
- Let the cake cool completely in the pan. Then run a butter knife around the edges and release the sides. Serve with dollops of whipped crème fraîche. This cake is best served on the same day that it's baked.
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