Olive Oil Cake

Recipe from Maialino Restaurant in New York City, where they also serve it at breakfast in muffin form, and they've been known to turn it into a birthday cake, layered with mascarpone buttercream.

Makes: a 9-inch round cake 
Prep time: 15 min 
Cook time: 1 hrs

Ingredients

• 2cups (250g) all-purpose flour
• 1 3/4cups (350g) sugar
• 1 1/2teaspoons kosher salt
• 1/2teaspoon baking soda
• 1/2teaspoon baking powder
• 1 1/3cups (285g) extra-virgin olive oil
• 1 1/4cups (305g) whole milk
• 3large eggs
• 1 1/2tablespoons grated orange zest
• 1/4cup (60g) fresh orange juice
• 1/4cup (55g) Grand Marnier

Directions

1. Heat the oven to 350° F. Oil, butter, or spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)
2. 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 Grand Marnier. Add the dry ingredients; whisk until just combined.
3. Pour the batter into the prepared pan 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.
4. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.