Honey-Olive Oil Cake

The most requested across all of my different menus is this Honey Olive Oil Cake - a simple but lavish and decadent dessert (or breakfast cake, which I absolutely condone). I've made this as a single or double layered wedding cake or made into mini cakes for custom tasting menus. Garnished with blackberry mascarpone frosting, or just a lemon glaze and florals, this cake has impressed even the most avid anti-cake people. Choose a fresh olive oil and don't feel bad if you need to substitute a little butter or different kind of milk. I don't label myself a baker or pastry artist of any sort, but this recipe is nearly foolproof. I started making a form of this recipe while working in NYC at Wildair, and it has since evolved into this favorite!

Cake Recipe

Makes two 9" cakes / Serves 12-16

Preparation time: 15+ mins / Cook time: 45+ mins

Serve at room temperature! Cover and save for 1 - 2 days. Refrigerate or freeze to save for longer. The olive oil gives both the cake and you a longer and better life.

Ingredients

All-Purpose Flour	400g
Salt	12g / 2 ts
Baking Powder	1 teaspoon
Baking Soda	2 teaspoons
Sugar	200g
Honey	200g
EVOO (Extra Virgin Olive Oil)	320g
Whole Milk / non-dairy (rice/oat)	430g
Whole Eggs	6ea
Orange Juice	80 g / 2 ea
Orange Zest	2-4 TB / 2 ea
Amaro or Bourbon (high proof alcohol - I've used Madeira, Amaro, Bourbon, Chartreuse...)	40g
Miso	20g / 2TB