This cake is dense and flavorful. The olive oil is a great vehicle to infuse a lot of flavor from a small quantity of spices. Don’t hesitate to trade out spices or citrus zest, this recipe is very adaptable! Use an extra virgin olive oil that is mild to medium in flavor intensity and has a fruity flavor, or try a lemon or orange olive oil to give your cake a bigger citrus flavor!
Yields: 2 loaves or one 9 x 9-inch cake
Ingredients
3 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
1 ½ teaspoons finely ground juniper berries
½ teaspoon finely ground green whole peppercorns (substitute black)
1 ¼ cup sugar
4 cold eggs
3/4 cup extra virgin olive oil
2/3 cup milk
1 tablespoon grapefruit zest (from about half a ruby-red grapefruit)
3 tablespoons Amontillado sherry
Directions
Position a rack in the lower third of the oven and preheat to 350° F. Spray two medium to large loaf pans with non-stick spray (or bundt cake pans work well here, too).
Sift the flour, baking powder, salt and spices into a large mixing bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and eggs until pale yellow, about 1 to 2 minutes. Turn the speed to low and add the flour mixture, then the oil, milk, zest and sherry. Continue to mix at low speed until just blended.
Pour the batter evenly between the pan(s). Bake until the cake tester comes out clean, 50 to 60 minutes. Cool the cake(s) on a rack for about 15 minutes. Slide a thin knife around the side of the pan to release the cake(s) and turn out onto a cooling rack. Cool completely. Serve at room temperature with fresh whipped ice cream.
Recipe from our friend, Chef Donna Desfor