Olive Oil Cake
As much as I love butter, I prefer olive oil in my cake batter. It’s a flavorful and interesting fat that’s a vehicle for either savory or sweet seasonings. Plu
Ingredients
- 1 1⁄2 teaspoons fennel seeds (3 grams)
- 1⁄2 teaspoon black peppercorns, preferably Tellicherry (2 grams)
- 2 teaspoons ground ginger (4 grams)
- Nonstick pan spray, oil, or butter, for the pan
- 1 3⁄4 cups all-purpose flour (240 grams)
- 1 cup sugar (210 grams)
- 1 1⁄2 teaspoons baking powder (8 grams)
- 1 1⁄4 teaspoons baking soda (7 grams)
- 1⁄2 teaspoon kosher salt (3 grams)
- 3⁄4 cup extra-virgin olive oil (155 grams)
- 2⁄3 cup whole milk (150 grams)
- 2 large eggs (120 grams)
- 2 Tablespoons dark rum (30 grams)
- 1 orange
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