Maialino’s Citrus Olive Oil Cakes

 

2 C. all-purpose flour

1 3/4 C. sugar

1 1/2 tsp. kosher salt

1/2 tsp. baking soda

1/2 tsp. baking powder

1 1/3 C. extra-virgin olive oil

1 1/4 C. whole milk

3 large eggs

1 1/2 T. grated orange zest

1/4 C. fresh orange juice

1/4 C. Grand Marnier

Icing:

2 C. confectioner’s sugar

1-2 T. fresh orange juice

 

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 using a mini bundt pan, this will make 8-10 mini cakes (since my mold is only for 6 cakes, I had enough batter for a mini loaf cake too). Make sure you grease the molds VERY well, to insure easy out. 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. Pour the batter into the prepared pan (I use a measuring cup to pour into the mini bundt molds….easier) and bake for 50 minutes to 1 hour (30 minutes if doing mini bundts), until the top is golden and a cake tester comes out clean. Transfer the cake(s) to a rack and let cool for 30 minutes. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely. I like to ice my cakes while still warm (I know you are supposed to wait, but I have no patience). Whisk icing with a fork and pour into a cereal bowl. Dip each cake into the icing, working quickly, so it doesn’t harden. Let the icing drip down and harden