Party People's Amaro-Infused Olive Oil Cake
This olive oil amaro-infused cake is truly the life of any party!!
Recipe adapted from Courtney McBroom's and Brie Larson's Party People!
For the cake:
2 cups (280 g) all-purpose flour
1½ cups (300 g) granulated sugar
1¼ teaspoons kosher salt
½ teaspoon baking powder
½ teaspoon baking soda
1½ cups (360 ml) Sizzle, plus more for greasing
1½ cups (360 ml) whole milk
¼ cup (60 ml) Italian amaro, like Amaro Nardini
¼ cup (60 ml) fresh orange juice (from 1 large orange)
2 eggs
2 egg yolks
1½ teaspoons finely grated orange zest (from that same large orange)
For the topping:
12 ounces (340 g) fresh raspberries
2 tablespoons granulated sugar
1½ cups (360 ml) heavy cream
½ cup (62 g) confectioners’ sugar
½ cup (110 g) Crème Fraîche
Instructions
Active Time: 2 Hours
Full Time: 4 Hours
Preheat the oven to 350°F (180°C). Grease a 9" × 13" cake pan with olive oil, and line the bottom with parchment paper.
Make the cake: Whisk together the flour, granulated sugar, salt, baking powder, and baking soda in a large bowl.
Whisk together the Sizzle, milk, amaro, orange juice, eggs, egg yolks, and orange zest in a separate large bowl. Pour the wet mixture into the flour mixture, and mix until just combined.
Pour the batter into the cake pan, and bake for about 35 minutes, until the cake starts to brown on the edges, bounces back slightly when you press on the top, and just starts to pull away from the sides. Remove from the oven, and cool to room temperature. Transfer to the fridge to chill for 2 hours.
To finish the cake, remove it from the fridge, invert it onto a platter, and remove the parchment paper from the bottom, or just keep it in the pan.
Make the whipped topping: Toss the raspberries and granulated sugar in a medium bowl. Use the back of a fork to crush the raspberries so they release some of their juices. Don’t pulverize them; just lightly crush them. Set aside.
Add the heavy cream and confectioners’ sugar to a large bowl, and whisk to medium-soft peaks. Add the crème fraîche and continue whipping to medium-firm peaks. (You can use a mixer on medium-high for this if you prefer.)
Spread the whipped cream mixture over the top of the cake. Drain the crushed raspberries from their juices and top the cake with a spoonful of them. Slice and serve with the leftover raspberries on the side and a finish of Drizzle!
