{"id":225,"date":"2020-02-13T17:34:25","date_gmt":"2020-02-13T22:34:25","guid":{"rendered":"http:\/\/blog.casapaceegioia.com\/blog\/?post_type=cp_recipe&#038;p=225"},"modified":"2020-05-25T14:46:51","modified_gmt":"2020-05-25T18:46:51","slug":"best-ever-olive-oil-cake-recipe","status":"publish","type":"cp_recipe","link":"https:\/\/blog.casapaceegioia.com\/blog\/recipes\/best-ever-olive-oil-cake-recipe\/","title":{"rendered":"Best Ever Olive Oil Cake Recipe"},"content":{"rendered":"<h2>I tried and tweaked several olive oil cake recipes to come up with this one, adapted from Bon Appetit magazine. My daughter calls it sad cake, because that\u2019s how you feel when it\u2019s gone. It\u2019s perfect for breakfast and dessert, and it\u2019s not difficult to make! It lasts for days covered loosely. Even my cat loves it. <\/h2>\n<h3>Ingredients<\/h3>\n<div class=\"cooked-recipe-ingredients\">\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1.25\">1.25<\/span> <span class=\"cooked-ing-measurement\">cups<\/span> <span class=\"cooked-ing-name\">Extra Virgin Olive Oil<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\">cup<\/span> <span class=\"cooked-ing-name\">plus 2 Tablespoons white sugar, plus more <\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"2\">2<\/span> <span class=\"cooked-ing-measurement\">cups<\/span> <span class=\"cooked-ing-name\">Cake Flour<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"0.33333333333333\">&#8531;<\/span> <span class=\"cooked-ing-measurement\">cup<\/span> <span class=\"cooked-ing-name\">Fine-ground cornmeal<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"2\">2<\/span> <span class=\"cooked-ing-measurement\">tsp<\/span> <span class=\"cooked-ing-name\">baking powder<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"0.5\">&#189;<\/span> <span class=\"cooked-ing-measurement\">tsp<\/span> <span class=\"cooked-ing-name\">baking soda<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"0.5\">&#189;<\/span> <span class=\"cooked-ing-measurement\">tsp<\/span> <span class=\"cooked-ing-name\">kosher salt<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"3\">3<\/span> <span class=\"cooked-ing-measurement\">tbsp<\/span> <span class=\"cooked-ing-name\">Grand Marnier, Cointreau, or Amaretto<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">Zest of one lemon<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"3\">3<\/span> <span class=\"cooked-ing-measurement\">tbsp<\/span> <span class=\"cooked-ing-name\">fresh lemon juice<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"2\">2<\/span> <span class=\"cooked-ing-measurement\">tsp<\/span> <span class=\"cooked-ing-name\">vanilla extract<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"3\">3<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">large eggs <\/span><\/div>\n<\/div>\n<h3>Directions<\/h3>\n<div class=\"cooked-recipe-directions\">\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 1\">\n<div class=\"cooked-dir-content\">\n<p>Preheat oven to 400\u00b0. Drizzle bottom and sides of a 9\u201d springform pan with oil and use your fingers to coat. Line the bottom with a round of parchment paper and smooth to eliminate air bubbles. Coat parchment with more oil. Generously sprinkle pan with sugar and tilt to coat in an even layer; tap out excess.<\/p>\n<p>Whisk cake flour, cornmeal, baking powder, baking soda, and salt in a medium bowl to combine and eliminate any lumps. Stir together Grand Marnier, lemon juice, and vanilla in a small bowl.<\/p>\n<p>Using an electric mixer on high speed (use whisk attachment if working with a stand mixer), beat eggs, lemon zest, and 1 cup plus 2 Tablespoons sugar in a large bowl until mixture is very light, thick, pale, and falls off the whisk or beaters in a slowly dissolving ribbon, about 3 minutes if using a stand mixer and about 5 minutes if using a hand mixer. With mixer still on high speed, gradually stream in 1 \u00bc cups olive oil and beat until incorporated and mixture is even thicker. <\/p>\n<p>Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with Grand Marnier mixture in 2 additions, beginning and ending with dry ingredients. Fold batter several times with a large rubber spatula, making sure to scrape the bottom and sides of bowl. Scrape batter into prepared pan, smooth top, and sprinkle with more sugar. <\/p>\n<p>Place cake in oven and immediately reduce oven temperature to 350\u00b0. Bake until top is golden brown, center is firm to the touch, and a tester inserted into the center comes out clean, 40-50 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes. Run a thin knife around edges of cake and remove ring from pan. Slide onto rack and let cool completely. Let sit covered at room temperature after it is cool. <\/p>\n<p>Buon appetito!<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":226,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[],"class_list":["post-225","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Best Ever Olive Oil Cake Recipe - Blog e Gioia<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.casapaceegioia.com\/blog\/recipes\/best-ever-olive-oil-cake-recipe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Best Ever Olive Oil Cake Recipe - Blog e Gioia\" \/>\n<meta property=\"og:description\" content=\"I tried and tweaked several olive oil cake recipes to come up with this one, adapted from Bon Appetit magazine. 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