Campari Olive Oil Cake
Ingredients:
- 1/2 cup Campari
- 2½ cups all-purpose flour
- 1 tsp salt
- ½ tsp fresh rosemary, leaves removed and chopped
- 1 tsp baking powder
- ½ tsp baking soda
- ⅔ cup olive oil
- 3 large eggs
- 2⅔ cups sugar
- 1 orange, zested and juiced
- 1 lemon, zested and juiced
- ½ cup whole milk
- 4 Tbsp unsalted butter, melted
- 1 grapefruit, zested and juiced
- 1 cup crème fraîche
- 1 cup heavy whipping cream
- 1 Tbsp honey
- 2 sprigs fresh rosemary, for syrup
- Fresh rosemary, for garnish
- 1 cup Campari
Directions:
Serves 8-10
Prep Time: 30 minutes
Cook Time: 45 minutes
Preheat oven to 350°F and grease and flour an 8-inch baking pan.
In a medium-sized bowl, combine the flour, salt, rosemary, baking powder, and baking soda. Whisk together.
In a stand mixer fitted with a whisk attachment, combine the olive oil, eggs, and 1⅔ cup sugar, citrus zest and juice, and mix for 5 minutes. Combine the milk and Campari in a small bowl, and alternate adding the flour mixture and milk mixture to the stand mixer, mixing on low speed until combined. Pour into a prepared cake pan.
Bake for 45 minutes or until the center lightly springs back when touched and a toothpick inserted comes out clean. Let the cake cool completely and remove from the pan.
Place the remaining 1 cup of sugar in a small pan with 1 cup of water and 2 sprigs of rosemary and bring to a boil. Set aside and allow to cool. Meanwhile, combine the crème fraîche, heavy whipping cream, and honey in a stand-up mixer with a whisk attachment. Whip for 2 minutes, or until soft peaks form.
Dollop the cream on top of the cake and garnish with citrus and rosemary. Serve by pouring the desired amount of rosemary syrup on individual slices.
