Orange Olive Oil Cake
3 large eggs
1 1/2 cups sugar
1 cup plain almond milk
1 1/3 cups extra-virgin olive oil
1/2 cup freshly squeezed orange juice
1/4 cup Grand Marnier or triple sec
2 tsp vanilla extract
Zest of 1 orange
2 cups all-purpose flour
1 tsp kosher salt
1/2 tsp baking powder
1/2 tsp baking soda
Preheat the oven to 350°F and set the rack in the center of the oven.
Line the bottom of an oiled 9-inch round cake pan with parchment paper.
In the bowl of a stand mixer, combine the eggs and sugar and beat until a creamy yellow.
Add the almond milk, olive oil, orange juice, liqueur, vanilla and orange zest, then beat until combined.
Add the flour, salt, baking powder and baking soda and whisk gently until combined, taking care not to overmix the batter.
Pour the batter into the pan, then tap the pan on the counter to rid the batter of any air bubbles.
Bake for about 50 to 55 minutes or until a toothpick inserted in the center of the cake comes out clean.
Allow the cake to cool completely. Frost the cake with a favorite frosting or sprinkle with confectioners sugar.
If desired, garnish with slices of pink grapefruit, blood orange, tangerine and kumquats and sprigs of fresh thyme.
