A Humble Adaptation Of Maialino’S Olive Oil Cake

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoons baking powder
• 1/2 teaspoons baking soda
• 1 1/3 cups extra-virgin olive oil
• 1 1/4 cups whole milk
• 3 large eggs
• 2 tablespoons lemon zest
• 1/4 cups lemon juice
• 1/4 cups Cognac

1. Preheat the oven to 350o F. While the oven warms up, oil a 9-inch cake pan (I used olive oil spray) and cut out a circular piece of parchment paper to line the bottom of the pan. Make sure to use a 9-inch cake pan that is over two inches in depth so that the cake has plenty of room to rise.
2. In a medium bowl stir together the flour, salt, baking soda, baking powder and sugar. In a large bowl whisk together the milk, olive oil, lemon zest, lemon juice, and Cognac. Slowly mix in the dry ingredients in three pours until the batter has come together.
3. Transfer the mixture into the 9-inch cake pan using a rubber spatula to utilize every bit of the batter. Bake the cake for 1 hour checking to see if it needs rotated half way through until it is a rich honey color and starting to have a nice golden-brown top. Let the cake cool in the pan on a cooling rack for 30 minutes. To make sure the edges don't stick, take a knife around the entire cake and then turn over onto the cooling rack to cool for at least 1 hour.
4. Optional: serve with the Genius Slow-Roasted Strawberries on top. I added 1 tablespoon of lemon zest to the strawberries before they baked for five hours and spritzed them with lemon juice when they came out of the oven.

flour, ube, kosher salt, baking powder, baking soda, extravirgin olive oil, ubc, eggs, lemon zest, ubc, ubc

Taken from food52.com/recipes/81178-a-humble-adaptation-of-maialino-s-olive-oil-cake (may not work)