This olive oil cake is topped with labneh and fresh figs and is scented with Grand Marnier. It’s a really sophisticated take on an olive oil cake. It’s not grainy at all. And if I do say so myself, has a rather luxurious, smooth texture. It also has a really creamy, tight crumb. You can obviously tell I have a love of making cakes with olive oil from the sheer number of recipes here. But this one is a little different but equally as delicious.
To make this Grand Marnier olive oil cake, first, measure out all of the dry ingredients, wet ingredients, and the eggs/sugar in three different bowls. you’ll want to whip the eggs and sugar together so they get a good amount of air in the mixture. Alternate mixing in the dry and wet ingredients in thirds, and then bake in a prepared springform pan.
What I think made the difference here is that this cake is baked low and slow at 325 for nearly 90 minutes. It creates an even, tight moist cake density that is really silky and flavorful.
Go forth and conquer! This recipe is adapted from Serious Eats’ publishing of the Dahlia Bakery cookbook recipe.Print
- Parchment paper and cake slip for the springform pan
- 2 cups (243 grams) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups whole milk, at room temperature
- 1/4 cup (2 ounces) Grand Marnier
- 3 large eggs at room temperature
- 2 cups (381 grams) sugar – I used a split of brown sugar and white sugar because I was scrounging. It worked out!
- 1 cup (213 grams) extra-virgin olive oil
- 1 cup of labneh
- 1 create of figs
Preheat oven to 325°F. Prepare a 9″ springform pan with a parchment liner and cake slip.
In the first bowl, whisk together the flour, baking powder, baking soda, and salt. Set the dry ingredients aside.
In a second bowl, combine the milk and Grand Marnier. In a separate measuring cup, measure out 1 cup of EVOO. Set the wet ingredients aside.
Gradually add the olive oil in a steady stream while whisking the egg mixture, as if you were making a mayonnaise.
After you have emulsified the oil into the egg mixture, start adding the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, beginning and ending with dry. As you make each addition of dry and wet ingredients, whisk until the batter is smooth, without overbeating.
Pour the batter into the prepared pan. Bake the cake until deep golden brown, slightly domed, and possibly cracked on top, about 70-90 minutes. A skewer should come out clean of batter but with a few moist crumbs.
Let the cake cool. Level off the top of the cake with a serrated knife. Spread labneh evenly on top and sprinkle with figs.
Keywords: olive oil cake, grand marnier olive oil cake, fancy olive oil cake, cake with figs, figs and labneh