Olive Oil Cake
2 cups all purpose flour
1 3/4 cup granulated sugar
1/2 t baking soda
1/2 t baking powder
1 t kosher salt
1 cup extra virgin olive oil
1/4 cup Cointreau or triple sec
1/4 orange juice
1 1/2 T orange zest
3 eggs (or 3/4 cup egg substitute)
1 1/4 cup unsweetened vanilla almond milk
Preheat oven to 350 degrees F. Grease the bottom of a 9-11″ cake pan, line the bottom with parchment paper and grease the paper. NOTE: I prefer the 11″ pan (mine is stoneware) – the yield on the crust is bit crunchier and the cake slightly less dense but even more delicious.
Whisk together dry ingredients in a large bowl. Whisk wet ingredients in a separate bowl and then add to dry ingredients. Mix till just combined.
Pour the batter into the prepared pan and bake 1 hour. Let cook at least 30 minutes in the pan, and then remove from pan and let cool completely. You can hasten the cooling the refrigerator.
This cake can be frozen. Let thaw completely before serving.
The cake is very dense and rich. Serves at least 16 people.