BIZCOCHO DE 14 KILATES

Ingredients

• 1 cup extra virgin olive oil
• 3 large eggs
• 1.25 cups whole milk (preferably fresh)
• 2 tablespoons orange zest
• 0.25 cups freshly squeezed orange juice
• 0.25 cups Grand Marnier or Anís Del Mono
• 1.75 cups granulated sugar
• 2 cups all-purpose flour
• 1.5 teaspoons salt (or to taste)
• 0.5 teaspoon baking powder
• 0.5 teaspoon baking soda
• Plenty of powdered sugar for dusting

Instructions

1. Preheat oven to 165°C (325°F). Line the base of a springform pan with parchment paper and set aside.
2. In a large bowl, whisk together the olive oil and eggs until well combined.
3. Add the milk, orange zest, orange juice, and Grand Marnier or Anís Del Mono. Mix well.
4. Stir in the sugar until integrated.
5. Add the flour, salt, baking powder, and baking soda, mixing just until homogeneous. The batter will be a bit liquid; this is normal.
6. Pour the batter into the prepared pan and bake for approximately 70 to 75 minutes. IMPORTANT: If the top starts browning too quickly, remove the cake from the oven, cover with aluminum foil, and return to the oven. The cake is done when it has a domed shape and a toothpick inserted into the center comes out with few or no moist crumbs.
7. Let the cake cool in the pan on a wire rack for 1 hour before unmolding (be patient!).
8. Generously dust with powdered sugar. Enjoy your 14-karat cake!