1/8/2020 Campari Olive Oil Cake Recipe on Food52

Ingredients send grocery list

4 tablespoons (1/2 stick / 56 grams) unsalted butter, melted, plus more for greasing the pan

2 cups (260 grams) all-purpose flour

1 2/3 cups (335 grams) sugar

1 teaspoon fine sea salt

1 teaspoon baking powder

1/2 teaspoon baking soda
2/3 cup (150 milliliters) whole milk
2/3 cup (150 milliliters) mild olive oil

3 large eggs
1/3 cup (80 milliliters) Campari

1 tablespoon grated grapefruit zest

1 tablespoon grated orange zest

1 teaspoon grated lemon zest

1/4 cup (60 milliliters) fresh grapefruit juice

2 tablespoons (30 milliliters) fresh orange juice

1 tablespoon (15 milliliters) fresh lemon juice

1/2 cup whipped crème fraîche or whipped cream, sweetened or not as you like, for serving

Directions

Heat the oven to 350 degrees Fahrenheit. Grease a 9-inch springform pan, and line the bottom with
parchment paper. (You can use a regular 9-inch cake pan that is at least 2 inches deep, but the
cake will be harder to unmold.)

In a medium bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. In a large
bowl, whisk together the milk, oil, butter, eggs, Campari, citrus zests, and citrus juices. Fold in the
dry ingredients, then scrape the batter into the prepared pan.

Bake until the top is golden and springs back when lightly pressed in the center, 45 minutes to 1
hour. (A cake tester might emerge with a few crumbs, which is okay.)

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1/8/2020 Campari Olive Oil Cake Recipe on Food52

Let the cake cool completely in the pan. Then run a butter knife around the edges and release the
sides. Serve with dollops of whipped crème fraîche. (This cake is best served on the same day that
it’s baked.)

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