Olive Oil Cake

To celebrate National Sauvignon Day (May 6th!), I hosted a ladies lunch at Maman last week. Ladies from all walks of media (WSJ, Martha Stewart) and influencers (@eatmenyc, @hungrynycgirls, @hungryhipsters) enjoyed The Crossings Sauvignon Blanc which shows lifted notes of gooseberry and passionfruit, underpinned with citrus notes - and, it's just damn good lady drinking wine. This wine pairs excellently with my Bastard Linguine & Clams. Just saying. 

But if you're more of a "sweets" lady, such as myself it goes quite nicely with my Grapefruit Olive Oil Cake that everyone want ga-ga for. Finish with as much powdered sugar as you'd like - the more the merrier. For more recipes and wine ideas of mine, check out WineFix.

Grapefruit Olive Oil Cake
Makes 2, 9” Cakes

2 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon 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 grapefruit zest
1/4 cup fresh grapefruit juice
1/4 cup Grand Marnier
Blackberry Jam, optional assembly
Powdered sugar, garnish

Preheat oven to 350° F. Grease 2, 9-inch cake pans and line the bottom of each with a 9” circle of parchment paper.

In a large bowl, whisk together flour, sugar, salt, baking soda and baking powder. In another large bowl, whisk olive oil, milk, eggs, grapefruit zest, grapefruit juice and Grand Marnier. Add wet ingredients to dry ingredients and stir until fully incorporated.

Evenly distribute batter in pans and bake for 30 minutes or until the cake is golden brown and a cake tester comes out clean when inserted into the center of the cake.

Cool cakes slightly and remove from pans by flipping and gently tapping onto a cooling rack. To assemble layer desired amount of jam between layers and dress generously with powdered sugar.