Ingredients
Cake
3 cups all-purpose flour
1 3/4 cups sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup Buona Cucina Extra Virgin Olive Oil or Buon Cucina Orange Fused Oil
1 cup whole milk
3 large eggs
2 tablespoons grated orange zest
1/4 cup Grand Marnier
Blackberries
2 cups blackberries
1 1/2 tablespoons sugar
1 1/2 teaspoons Buona Cucina Extra Virgin Oil or Buona Cucina Orange Fused Oil
1/2 teaspoon grated orange zest
1 tablespoon Grand Marnier
Directions
Preheat the oven to 350°. Spray a 10-inch cake pan with cooking spray and line the bottom with parchment paper. In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl whisk the olive oil, milk, eggs, orange zest and Grand Marnier. Add the dry ingredients; whisk until just combined.
Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.
Then toss the blackberries, sugar, oil, Grand Marnier, and zest in another bowl. Let stand, tossing occasionally, until the sugar dissolves and the berries release some of their juices, about 30 minutes.
Cut the cake into wedges. Transfer to plates, spoon the blackberries alongside and serve.
Recipe by Jennifer Shelbo