Blood Orange Olive Oil Cake
2 cups all-purpose flour
1 1/2 cups sugar
1 tsp Vanilla Bean Sea Salt
1/2 tsp baking soda
1/2 tsp baking powder
1 1/3 cups Blood Orange EVOO (250 ML Bottle) + some to oil the pan
1 1/4 cups whole milk
3 large eggs - Room temp
1 1/2 TBS grated orange zest
1/4 cup fresh orange juice
1/4 cup Cointreau Orange Liqueur Triple Sec
Directions:
Heat the oven to 350° F. Oil & flour a 9-inch cake pan that is at least 2 inches deep with the blood orange olive oil or a spray and line the bottom with parchment paper. If your cake pan is less than 2 inches deep, divide between 2 pans
In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Cointreau. Add the dry ingredients; whisk until just combined.
Pour the batter into the prepared pan or pans and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes. If using 2 pans, check for doneness at 30 min.
Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours
Top with powdered sugar and a little bit of Vanilla Bean Sea Salt and Enjoy!!
