Campari Olive Oil Cake
Ingredients:
Directions:
2 ½ cups All-purpose flour
1 tsp Salt
½ tsp Fresh rosemary, leaves removed and chopped
1 tsp Baking powder
½ tsp Baking soda
⅔ cup Olive oil
3 Large eggs
2 ⅔ cups Sugar
1 Orange, zested and juiced
1 Lemon, zested and juiced
½ cup Whole milk
4 Tbsp Unsalted butter, melted
1 Grapefruit, zested and juiced
1 cup Créme fraiche
1 cup Heavy whipping cream
1 Tbsp Honey
To garnish Fresh rosemary
Instructions
Preheat oven to 350ºF and grease and flour an 8-inch baking pan.
In a medium sized bowl, combine the flour, salt, rosemary, baking powder, and baking soda. Whisk together.
In a stand mixer fitted with a whisk attachment, combine the olive oil, eggs, and 1 ⅔ cup sugar, citrus zest and juice, and mix for 5 minutes. Combine the milk and Campari in a small bowl, and alternate adding the flour mixture and milk mixture to the stand mixer, mixing on low speed until combined. Pour into a prepared cake pan.
Bake for 45 minutes or until the center lightly springs back when touched and a toothpick inserted comes out clean. Let the cake cool completely and remove from the pan.
Place the remaining 1 cup of sugar in a small pan with 1 cup of water and 2 sprigs of rosemary and bring to a boil. Set aside and allow to cool. Meanwhile, combine the créme fraiche, heavy whipping cream and honey in a stand-up mixer with a whisk attachment. Whip for 2 minutes, or until soft peak form.
Dollop the cream on top of the cake and garnish with citrus and rosemary. Serve by pouring the desired amount of rosemary syrup on individual slices.
