Campari CakeCourse: DessertCuisine: AmericanDifficulty: intermediate
As many of you know I love Campari. When I started dating my husband 22 years ago, I had terrible cramps and he poured me a Campari. I loved it. He have me a little over ice with a twist of an orange. I was in Heaven and it made the cramps go away!!!! He always has a little when his tummy isn’t quite right and it seems to settle things. I loved the idea of this cake with the Campari, olive oil and all the citrus zest. It is magical. The cake is perfection. It is so light and had a beautiful essence to it. This cake is perfect for dessert with a touch of slightly sweetened fresh whipping cream or alone dusted with powdered sugar. I have even served it for brunch with berries that have wee bit of Grand Mariner splashed on them just to tie it all together. You can’t go wrong.
4 tablespoons butter, melted, plus more for greasing the pan
2 cups flour
1 2/3 cups sugar
1 teaspoon fine sea salt
1 teaspoon baking powder
1 teaspoon baking soda
2/3 cup whole milk
2/3 cup mild olive oil
3 large eggs
1/3 cup Campari
1 Tablespoon of each grapefruit zest, orange zest and lemon zest
2 Tablespoons fresh orange juice
1 Tablespoon lemon juice
1/2 cup powdered sugar for dusting when cake is cooled (optional)
1/2 cup whipped creme fraiche or whipped cream, sweetened or not
- Preheat oven to 350. Grease a 9 inch round springform pan and line with parchment.
- In a medium bowl, whisk together flour, sugar, salt, baking powder, and baking soda. In a large bowl, whisk together milk, oil, butter, eggs, Campari, citrus zests and citrus juices. Fold in the dry ingredients and then scrape batter into prepared pan.
- Bake until the top is golden and spring backwash lightly pressed in the center about 45minutes to an hour. A cake tester can have a few crumbs attached.
- Let the cake cool completely in the pan. Then run a knife around the edges and release. Serve with a dollop of whipped creme fraiche or whipped cream.
- This cake is best when eaten the day it is made.