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Categories:
flour sugar salt baking soda baking powder extra-virgin olive oil milk eggs orange zest orange juice peach liqueur fresh raspberries
Viewed: 8 - Published at: 5 years agoIngredients
- 2 cups flour
- 200 grams sugar
- 1 1/2 teaspoons 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 1/2 tablespoons fresh grated orange zest
- 1/4 cup orange juice
- 1/4 cup peach liqueur
- 1 cup fresh raspberries
Method
- Preheat your oven to 350° F. Oil a 9-inch round baking pan. Line the bottom with parchment paper.
- Combine flour, sugar, baking soda, baking powder and salt in a bowl.
- Whisk together olive oil, milk, eggs, zest, juice and peach liqueur in a separate bowl.
- Add dry ingredients to the bowl with wet ingredients. Mix until just combined.
- Fold in raspberries.
- Pour batter into prepared bowl. Bake 50 minutes, or until the top is golden and a tester comes out clean.
- Cool 15 minutes.
- Run a knife around the edge of the cake. Invert and cool completely on a rack or plate.
