A new Thanksgiving tradition - Nov. 2009

This year in addition to the outrageous Pumpkin Cheese cake with Walnut Crumb Crust that my mother makes, we made a simple Olive Oil cake.  I was’nt sure what to expect, however loving Magaria extra virgin the way I do…I figured it could’nt be too bad, and it looked so delicious in the picture in Saveur Magazine.  I have baked with other butter substitutes before but there usually is a sense of loss.  This time…not so much…it was light, yet dense, with a touch of sweetness ( I probably would add more sugar next time).  Every European country has their own version of the Torta D’ Olive, this one happens to be Italian.  The recipe calls for simple ingredeients:  sugar, flour, lemons, a citrus liquer, and of course…the best olive oil you can get your hands on.  In this case…it’s like cooking with wine, don’t bake with Olive oil you would’nt slather over crusty bread and eat.

Olive Oil Cake

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

1. Preheat oven to 325°. Grease a 3”-deep round 9” cake pan and the outside of a heavy 3”-deep 3” ovenproof ramekin or bowl with butter, then dust with 2 tbsp. of the flour, tapping out excess. Put ramekin or bowl upside down in center of prepared pan. Alternatively, grease an 11-cup bundt pan with butter and dust with flour. Set prepared pan aside.

2. 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 remaining 3 cups flour, lemon zest, oil, milk, and liqueur and stir with a wooden spoon until well combined. Add baking powder and stir until thoroughly combined.

3. Holding ramekin or bowl firmly in place, spoon batter into prepared pan around ramekin or bowl or spoon batter into bundt pan, if using, 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. Transfer cake to a wire rack to let cool completely, in its pan.