From the book: “This simple cake, created by Lauren Crosby, is one of my favorites from the Black Trumpet archives. And it is by far the best olive oil cake I have tried. I like to tell our guests that the use of olive oil in place of animal fat somehow makes this recipe healthier (ha!). I also love that this dessert can be enjoyed at any time of the day, especially for breakfast, always in the company of a shot of good espresso.”Ingredients
1/2 cup (120 ml) freshly squeezed orange juice (from 3 or 4 oranges)
2 1/2 cups (570 g) granulated sugar, divided
2 cups (240 g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 large eggs
1 1/4 cups (295 ml) whole milk
1/4 cup (60 ml) brandy
1 1/2 cups (355 ml) olive oil
Zest of 1 lemon
2 teaspoons ground anise seed
1 teaspoon table salt
Method
Preheat the oven to 325°.
Spray the bottom and sides of an 8-inch springform pan. Combine orange juice and ½ cup of the sugar in a small pan over medium heat and simmer until the sugar dissolves. Remove from the heat and set aside to cool.
Sift the flour, baking powder, and baking soda into a medium bowl and set aside. Whip the eggs in a stand mixer (using a whisk attachment) on medium speed for 1 minute. Slowly add the remaining 2 cups sugar and whip on medium speed until dissolved, about 3 minutes.
Pour ¼ cup of the cooled orange syrup, along with the milk, brandy, and olive oil, into the egg-and-sugar mixture; whip on low speed until incorporated. Add the zest, anise seed, and salt, and mix until combined. Using a spatula, fold the dry ingredients into the batter, mixing until just combined.
Pour the batter into the prepared springform pan and bake on the middle shelf for about 1¼ hours, until the cake is dark golden brown, it’s set in the middle, and a cake tester inserted into the middle comes out clean.
Let the cake cool to room temperature, and brush with the remaining orange syrup before slicing. Serve alone or with jam and whipped cream. Yields 12 servings.