Monday, June 22, 2009

Olive Oil Cake

Radio Milano Olive Oil Cake

Radio Milano is another successful restaurant by LGO Hospitality, the people who created La Grande Orange, Postino and Chelsea's Kitchen in Phoenix. While dining at Radio Milano this weekend, Kate ordered the Olive Oil Cake. She first read about this cake in Phoenix Magazine, back in late 2007, when the restaurant was newly opened. So finally, after being on her 'to-try list" ever since, we ordered this dessert, while celebrating her birthday. The cake did not disappoint! This cake is dense, moist and flavorful and was served with lemon gelato and fresh berry sauce.

1 large baking pan for a water bath
1 large loaf pan
3 large eggs, beaten
2 cups granulated sugar
1 cup extra-virgin olive oil
1 1/4 cups milk
1 orange, zest removed
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1 teaspoon anise seeds
Cooking spray
fresh whipped cream or gelato (topping)
quality fruit jam, berries or sauce

Preheat oven to 350 degrees. Place baking pan, half filled with hot water, on the bottom shelf. (The water bath prevents the cake from drying out while baking.) In a large mixing bowl, whisk eggs and sugar. Add oil, milk and zest. In a larger bowl, sift together flour, baking soda, baking powder, sea salt and anise seeds. Use a rubber spatula to create a well, or indentation, in the dry ingredients. Pour about 1/3 of liquid mixture into well. Use a rubber spatula to begin mixing wet and dry ingredients. When almost completely mixed, add 1/3 more liquid and mix; repeat with final 1/3 of liquid. Mix until the batter comes together evenly. It may be slightly lumpy. Spray the sides of the loaf pan and line the bottom with parchment paper. Pour cake batter into pan and bake at 350 degrees for 30 minutes. Rotate pan and bake another 15 to 25 minutes, or until cake sets in the center. Allow to cool to room temperature. Run a knife along the sides of the pan and gently place cake top-side down on a plate. Remove pan and parchment paper. Place another plate on top and flip the cake back over. Cut into thick slices and serve with your choice of toppings and fruit sauce.
Makes 6 to 9 servings.

(recipe courtesy of Radio Milano)

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