Tipsy Olive Oil Cake

• 2 cups all purpose flour
• 1 3/4 cups brown sugar
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/3 cups extra virgin olive oil
• 1 1/4 cups whole milk
• 3 large eggs
• 1 tablespoon grated blood orange zest
• 1/4 cup fresh blood orange juice
• 1/4 cup Koval bourbon whiskey

1. Pre-heat oven to 350 F. Spray 9" round, 2" deep springform cake pan. Cut parchment paper to line the bottom.
2. In bowl, measure all dry ingredients (flour through baking powder) and whisk together.
3. In a separate, larger bowl, measure all wet ingredients (olive oil through bourbon) and whisk together.
4. Add dry ingredients to wet ingredients in the larger bowl, and whisk just until combined. Don't over mix.
5. Pour batter into prepared pan and bake for 1 hour. The top will be golden brown and a cake tester will come out clean.
6. Transfer cake to a rack and let cool for 30 min. Remove springform pan and let cool completely for 2 hours.
7. Sprinkle with powdered sugar or top with marscapone whipped topping and complementary fresh fruit. I like figs when I can get them!

flour, brown sugar, kosher salt, baking soda, baking powder, extra virgin olive oil, milk, eggs, orange zest, fresh blood orange juice, koval bourbon whiskey

Taken from food52.com/recipes/81171-tipsy-olive-oil-cake (may not work)