Campari, an Italian red bitter liqueur with a bold bitter orange peel, rhubarb, and herbal flavor, is the highlight of this olive oil cake. It pairs perfectly with orange juice and stands up to the fruity thickness of EVOO.
Olive Oil Campari Cake
Zwilling
8-10
10 minutes
1 hours
Italian
Desserts
Cranberries aren't always in season; if they aren't when you come across this recipe, feel free to skip.
Ingredients
2 cups all-purpose flour
1 ¾ cups granulated sugar
½ tsp salt
½ tsp baking soda
½ tsp. baking powder
1 ⅓ cups extra-virgin olive oil
1 ¼ cups whole milk
3 eggs
1 ½ tbsp orange zest
¼ cup orange juice
- ¼ cup Campari
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6 oz fresh cranberries
¾ cup granulated sugar
¼ cup water
Orange segments from 3 oranges
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Enameled Cast Iron Skillet
Mixing Bowls
Saucepan
Zwilling Paring Knife
Directions
Preheat your oven to 350⁰F.
Butter the bottom and sides of a 10-11” enameled cast iron skillet.
In one bowl combine the flour, sugar, salt, baking soda, and baking powder. In a separate bowl, whisk together the olive oil, milk, eggs, zest, orange juice and Campari.
Stir the wet ingredients into the dry until just combined. Do not overmix.
Pour the batter into the skillet. Bake for 45-60 minutes or until the top is golden and a toothpick stuck in the middle comes out clean.
While the cake is baking, combine the cranberries, sugar, and water in a small saucepan. Bring to a simmer, stirring until sugar is dissolved. Continue to cook until the cranberries begin to burst.
Supreme the orange using a sharp knife and fold the segments into the sauce.
Once the cake is done allow to cool before slicing. Serve with the sauce.