OLIVE OIL CAKE
Ingredients for a 9" Bundt pan mold:
1 teaspoon butter
3 cups plus 1 tablespoon flour
2 tablespoons baking powder
4 large eggs at room temperature
1 cup sugar
Zest of 1 lemon
3/4 cup extra virgin olive oil
2/3 cup tepid milk
3 tablespoon citrus-flavored liqueur such as Grand Marnier
Preheat the oven to 325 degrees. Butter the mold and flour with 1 tablespoon flour, tapping out the excess.
Measure and sift together the remaining flour and baking powder.
Beat the eggs and sugar in the work bowl of an electric mixer on medium-high until pale yellow expanded. Stir in the lemon zest. Fold in the flour, oil oil and milk alternating additions of the wet and dry ingredients.
Carefully spoon the batter into the prepared mold and bake until golden brown, about 45 minutes. The internal temperature should reach 200 degrees. Allow the cake to cool in the pan.
Serve slightly warm or at room temperature with fresh fruit and a drizzle of crème fraîche