Blood Orange Olive Oil Cake

• 250 grams all purpose flour
• 200 grams white flour
• 1+1/2 teaspoons Diamond Kosher salt
• 1/2 teaspoon Baking soda
• 305 grams Whole milk
• 1+1/2 tablespoons grated orange zest (I used Cara Cara orange)
• 55 grams Grand Marnier

1. Heat oven to 350 degrees F., making sure baking rack is in middle low position. Butter or oil a 9 inch round cake pan at least 2 inches deep. Cut a 9 inch circle of parchment and line bottom of pan. Can use a 9 inch springform pan, but be sure to place on piece of foil and tightly wrap foil up sides to prevent any cake batter leaks.
2. Whisk together the dry ingredients: flour, sugar, salt, baking soda and baking powder in a medium small bowl.
3. Add the dry ingredients to the wet and whisk until just mixed together.
4. Bake for 1 hour. A cake tester will come out clean. The top should be golden brown and cake should have started to pull away from sides of pan just a bit.
5. Let rest in pan on cooling rack for 30 minutes, then release springform sides and remove bottom of pan and the parchment and invert your cake onto rack and let cool completely, at least 2 hours.

flour, white flour, baking soda, milk, grand marnier

Taken from food52.com/recipes/80986-blood-orange-olive-oil-cake (may not work)