Bas bleu
My name is Alaina and this is
my commonplace book, circa 2007 - present.
My name is Alaina and this is
my commonplace book, circa 2007 - present.
I made this (dairy-free and gluten-free version) Olive Oil Cake yesterday. It’s delicious and tastes even better today than it did yesterday, which is strange but also fantastic. The only thing I would change about the recipe is the addition of more lemon zest and possibly substituting almond milk for soy milk. Here’s the recipe:
Ingredients:
1 tbsp. butter
3 cups plus 2 tbsp. flour
4 eggs
1 cup sugar
1⁄4 tsp. lemon zest
3⁄4 cup quality extra-virgin olive oil
2⁄3 cup milk
3 tbsp. Grand Marnier or other sweet citrus-flavored liqueur
1 tbsp. baking powder
Directions:
Preheat oven to 325°. Grease an 11-cup bundt pan with butter and dust with flour. Set pan aside.
Beat eggs and sugar together in a large mixing bowl with an electric mixer on medium-high speed until pale yellow, about 1 minute. Add the remaining 3 cups flour, lemon zest, oil, milk, and liqueur and stir with a wooden spoon until combined. Add baking powder and stir until whole mixture is well combined.
Spoon the batter into bundt pan and smooth out top with the back of the spoon. Bake until cake is deep golden brown and a wooden skewer inserted in center comes out clean, about 40 minutes. Let cake cool completely in its pan.
Slice and serve with your favorite hot beverage.
I’m currently trying to figure out what to do with the rest of the Grand Marnier that I bought for the recipe. Any suggestions?
