Olive Oil Cake from chef Nick Anderer is the executive chef of Maialino, a neighborhood Roman trattoria from Union Square Hospitality Group, located in the Gramercy Park Hotel.

Ingredients

Makes a 9-inch round cake

Non-stick cooking spray

2 cups all-purpose flour

1 3/4 cups sugar

1 1/2 teaspoons kosher salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 1/3 cups extra-virgin olive oil

1 1/4 cups whole milk

3 large eggs

1 1/2 tablespoons grated orange zest

1/4 cup fresh orange juice

1/4 cup Grand Marnier

Method 

1. Preheat the oven to 350 degrees. Spray a 9-inch cake pan with cooking spray and line the bottom with parchment paper.

2. In a bowl, whisk the flour, sugar, salt, baking soda and baking powder. In another bowl, whisk together the olive oil, milk, eggs, orange zest and juice and Grand Marnier. Add the dry ingredients; whisk until just combined.

3. Pour the batter into the prepared pan and bake for 1 hour at 350 degrees, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.

4. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.