Orange-Olive Oil Layer Cake

Olive oil helps create the perfect texture and balanced flavor.

SERVESMakes three 9-inch cake layers

WHY THIS RECIPE WORKS

UPDATE: This recipe has been slightly reformulated to be more foolproof since its initial publication. The revision you see here was published in December of 2019.
We wanted our olive oil cake to have a light, fine-textured, and plush crumb,... Read More

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GATHER YOUR INGREDIENTS

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BEFORE YOU BEGIN

You will need cake pans with at least 2-inch-tall sides for this recipe. For the best results, use a good-quality extra-virgin olive oil.

1

INSTRUCTIONS

Adjust oven rack to middle position and heat oven to 350 degrees. Grease three 9-inch round cake pans, line with parchment paper, grease parchment, and flour pans. Whisk flour, baking powder, and salt together in bowl.

2

Using stand mixer fitted with whisk attachment, whip eggs and yolk on medium speed until foamy, about 1 minute. Add sugar and orange zest, increase speed to high, and whip until mixture is fluffy and pale yellow, about 3 minutes.

3

Reduce speed to medium and, with mixer running, slowly pour in oil. Mix until oil is fully incorporated, about 1 minute. Reduce speed to low, add half of flour mixture, and mix until incorporated, about 1 minute, scraping down bowl as needed. Add milk and Grand Marnier and mix until combined, about 30 seconds. Add remaining flour mixture and mix until just incorporated, about 1 minute.

4

Divide batter evenly among prepared pans and smooth tops with rubber spatula. Bake until cake is deep golden brown and toothpick inserted in center comes out with few crumbs attached, 25 to 30 minutes. Transfer pans to wire rack and let cool for 15 minutes. Loosen cakes from pans with paring knife, then invert onto greased wire rack and discard parchment. Invert cakes again and let cool completely on rack, about 1½ hours.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.

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