Campari Olive Oil Cake

Name: Campari Olive Oil Cake
Total time: 1 min
Ingredients: 1/4 cup/55 grams unsalted butter (1/2 stick), melted, plus more for greasing the pan; 2 cups/255 grams all-purpose flour; 1 2/3 cups/330 grams granulated sugar; 1 teaspoon fine sea salt; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 2/3 cup/160 milliliters whole milk; 2/3 cup/160 milliliters mild olive oil; 3 large eggs; 1/3 cup/80 milliliters Campari; 1 tablespoon grated grapefruit zest; 1 tablespoon grated orange zest; 1 teaspoon grated lemon zest; 1/4 cup/60 milliliters fresh grapefruit juice; 2 tablespoons fresh orange juice; 1 tablespoon fresh lemon juice; Whipped crème fraîche or whipped cream, sweetened or not as you like, for serving

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Total: 1 hours, 30 minutes

Servings: 8

Cost: $9.45 /serving

Author : Melissa Clark

campari grapefruit lemon

Instructions

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Step 1

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.)

Step 2

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.

Step 3

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.)

Step 4

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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