Disclaimer: This is by no means a “healthy” cake. Don’t let the fact it is made with olive oil fool you. It is full of sugar and fat. It is truly decadent. The olive oil is merely a flavor and texture choice, not a health-conscience one. Eat in moderation!
Which actually brings up my next point. There is no such thing as “healthy” cake. No matter how many substitutions you make, you are kidding yourself if you actually think it is “healthy.” Healthier, yes, absolutely. No question. But if you want a healthy snack, eat an apple or some crudite. Cake, no matter what you do to it, is never going to be healthy. It will always be cake. It will never be broccoli.
When you see cake referred to as “healthy,” you think “Oh good. It’s good for me. I can eat as much as I want.” And then, bam, you’ve eaten two slices and it is no longer healthy. In fact, it is probably worse than if you just ate a few bites of a full fat, full sugar, full taste, bad for you cake. At least then you’d have it in your head, that you need to limit your intake.
Now, if you are one of those rare few that will truly eat just a few bites of “healthy” cake. Then great. You deserve a medal and this post does not apply to you. In fact, I pause to give you a much deserved round of applause. Really. Kudos! You’re impressive.
But the rest of us, who are mere mortals, wrestle with cravings, that at times demand to be heard. And unfortunately, “healthy” cake rarely satisfies these cravings. In fact, it is very likely that you will eat too much of the “healthy” cake in an effort to quiet the beast. I say it’s OK to eat a little bit of the bad stuff now and then. Just remember moderation. I’ll say it again moderation. And once more for the folks in the cheap seats MODERATION!
- 2 cups flour mix C
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ⅔ cup extra-virgin olive oil
- ½ cup whole milk
- 1½ tablespoons grated orange zest
- ¼ cup fresh orange juice
- 1 tablespoon Grand Marnier
- 3 large eggs
- 1½ teaspoons kosher salt
- 1½ cups granulated sugar
- Position the rack in the center of oven and preheat the oven to 350 degrees. Grease and line with parchment paper a 9-inch springform pan or cake pan that is at least 2 inches deep.
- In medium mixing bowl, whisk together the flour, baking soda and baking powder until thoroughly combined. Set aside.
- In another bowl, whisk together the olive oil, milk, orange zest, orange juice and Grand Marnier until thoroughly combined (about 1 minute). Set aside.
- In a large mixing bowl, whisk the eggs and salt until frothy.
- Add the sugar and whisk until thoroughly combined.
- Add the flour and liquid mixtures alternately to the batter, beginning and ending with the flour. Whisk each addition until thoroughly combined. Note: You have to be careful not to "over" mix when using wheat flour. If you activate too much gluten, your cake will be tough. However, over mixing is not an issue when you use gluten-free flours. There is no gluten to over activate!
- Bake for 75 to 90 minutes until it is well risen and the cake has come away from the sides of the pan. If you press the cake lightly with your finger, it should spring back. Tip: If you are not sure if the cake is done, leave it a little longer. It is better to "over" bake a bit than "under" bake.
- Remove the pan from the oven and place it on a cooling rack. Cool the cake in the pan for 10 minutes before running a butter knife all around the cake and removing the outer ring of the springform pan or unmolding from the cake pan. Allow to finish cooling completely on the rack. Tip: Like chocolate and spice cakes, this cake is always better the second day. The flavors need to meld.
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