Rustic Olive Oil Cake with Honey Syrup

Name: Rustic Olive Oil Cake with Honey Syrup
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 1 teaspoons baking soda; 3 larges eggs at room temperature; 243 grams cups all-purpose flour, plus more for the pan; 57 grams 1/4 cup Grand Marnier; 8 servings Honey Syrup; 196 grams 1/2 cup honey; 1 teaspoon kosher salt; 1 strip orange or lemon zest, about 1/2 x 4 inches, cut with a vegetable peeler; 213 grams cup extra-virgin olive oil; 57 grams 1/4 cup freshly squeezed orange juice; 127 grams 1/2 cup sugar; 118 milliliters water; 296 milliliters whole milk, at room temperature

Rustic Olive Oil Cake with Honey Syrup might be just the dessert you are searching for. One portion of this dish contains approximately 7g of protein, 30g of fat, and a total of 575 calories. This vegetarian recipe serves 8. From preparation to the plate, this recipe takes approximately 2 hours. Head to the store and pick up olive oil, kosher salt, honey, and a few other things to make it today.

Instructions

Preheat oven to 375°F. Spray the cake pan with vegetable oil spray.

Ingredients you will need

Vegetable Oil

Equipment you will use

Cake Form

Oven

Cut a 9-inch round of parchment paper and place it in the bottom of the pan, then spray the paper. Flour the pan, shaking out the excess. Set the cake pan aside.

Ingredients you will need

All Purpose Flour

Equipment you will use

Baking Paper

Cake Form

In a bowl or onto a sheet of parchment, sift together the flour, baking powder, and baking soda. Stir in the salt. Set the dry ingredients aside.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Equipment you will use

Bowl

In a small bowl, combine the milk, Grand Marnier, orange juice, and lemon zest. Set the wet ingredients aside.

Ingredients you will need

Grand Marnier

Orange Juice

Lemon Zest

Milk

Equipment you will use

Bowl

Put the eggs and sugar in a large bowl and whisk by hand with a balloon whisk until well-combined and smooth.

Ingredients you will need

Sugar

Egg

Equipment you will use

Whisk

Bowl

Put the olive oil in a Pyrex liquid measuring cup first to make pouring easier. Also, you can make a cradle with a kitchen towel to hold your bowl steady as you whisk.)

Ingredients you will need

Olive Oil

Equipment you will use

Kitchen Towels

Measuring Cup

Whisk

Bowl

After you have emulsified the oil into the egg mixture, start adding the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, beginning and ending with dry. As you make each addition of dry and wet ingredients, whisk by hand just until the batter is smooth, without overbeating, before adding the next. Scrape down the bowl as needed.

Ingredients you will need

Egg

Cooking Oil

Equipment you will use

Whisk

Bowl

Pour the batter into the prepared pan. Give the pan a couple of taps on the counter to settle any air bubbles in the batter.

Equipment you will use

Frying Pan

Bake the cake until deep golden brown, slightly domed, and possibly cracked on top, about 70 minutes. A skewer should come out clean of batter but with a few moist crumbs.

Equipment you will use

Oven

Skewers

Remove the pan from the oven and allow to cool on a wire rack for about 15 minutes. To unmold, run a small knife around the edges of the cake.

Equipment you will use

Wire Rack

Knife

Oven

Frying Pan

Place a cake cardboard or a plate over the cake pan and invert the pan. THe cake should slide right out onto the cardboard. Peel off the parchment circle (from what used to be the bottom of the cake) and invert again.

Equipment you will use

Cake Form

Remove the top board and the cake will be right side up. Allow the cake to cool on the wire rack until it is only slightly warm or at room temperature before slicing.

Equipment you will use

Wire Rack

Meanwhile, while the cake is baking, make the syrup.

Ingredients you will need

Syrup

Combine the honey, sugar, water, clove and citrus zest in a small saucepan over medium-high heat. Bring to a simmer, stirring to dissolve the sugar and adjusting the heat as necessary to keep the liquid at a simmer. Simmer until reduced by almost half and as thick as a light syrup, 10 to 12 minutes. (You should have a little more than 3/4 cup of syrup.)

Ingredients you will need

Clove