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Campari Olive Oil Cake

A Campari Olive Oil Cake sits on a glass platter as a person sprinkles powdered sugar in a heart shape over top.
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We’re sure you’ve had Campari in your drinks but what about your cake?

Ingredients

Scale
  • 1⁄4 cup unsalted butter (1⁄2 stick), melted, plus more for greasing the pan. 
  • 2 cups all-purpose flour 
  • 1 2⁄3 cup granulated sugar 
  • 1 tsp fine sea salt 
  • 1 tsp baking powder 
  • 1⁄2 tsp baking soda 
  • 2⁄3 cup whole milk 
  • 1 bay leaf 
  • 2⁄3 cup mild olive oil 
  • 3 large eggs 
  • 1⁄3 cup Campari 
  • 1 tbsp grated grapefruit zest 
  • 1 tbsp grated blood orange zest 
  • 1 tsp grated lime zest 
  • 1⁄4 cup fresh grapefruit juice 
  • 2 tbsp fresh blood orange juice 
  • 1 tbsp fresh lime juice 
  • Whipped crème fraiche, whipped cream or powdered sugar, to finish 

Instructions

  1. Preheat oven to 350 degrees. 
  2. Trace a 9-inch springform pan on parchment paper and cut out the circle. Grease the pan and line the bottom with the parchment paper circle.  
  3. In a small saucepan, gently warm the milk with the bay leaf. Remove from the heat, allow to cool, then remove the bay leaf.  
  4. In a medium bowl, whisk the flour, sugar, salt, baking powder and baking soda. Set aside. 
  5. In a large bowl, whisk together the melted butter, milk, oil, eggs, Campari, citrus zests, and citrus juices. Gently fold in the dry ingredients a third at a time, then place the batter into the prepared pan. 
  6. Bake for 45 minutes to an hour. The top should be golden and a bamboo skewer, when inserted, should come out clean. 
  7. Place the cake on a wire rack and allow to cool completely before removing. Gently run a knife along the edges to loosen the sides. Place a large chopping board over the top, invert it to release the cake. Turn the cake over and place on a serving plate.  
  8. Serve with whipped crème fraiche, whipped cream or simply decorate with a light dusting of powdered sugar.

Find it online: https://newmexico.tablemagazine.com/blog/campari-olive-oil-cake/