MAJOR undertaking, last year was just a tidying up, and this past month, it was another downsizing. That meant looking into his freezer, and low and behold, see what I found! Lots of chocolate! 11 bars, to be exact. We won't begin to question what Dear Dad was stockpiling for, but I immediately began wondering what I could do with them.
I tried it out not once, but THREE times in as many weeks. Yes, I like it that much, and I fiddled a bit with the measurements to see if I could reduce the sugar and oil. Attempts #2 and #3 were in vain and bordered on epic fails. The Daughter's Attempt #4 followed the original to a T, and GUESS WHAT? Some recipes just shouldn't be fiddled with. (Ok, I still reduced the sugar, just a tad.)
Maialino Olive Oil Cake
adapted slight from Food52
2 cups all-purpose flour
1⅔ cup granulated sugar
1½ teaspoons kosher salt
½ teaspoon baking soda
½ teaspoon baking powder
1⅓ cups extra virgin olive oil
1¼ cups whole milk
3 large eggs
1½ tablespoons grated orange zest
¼ cup fresh orange juice
¼ cup Grand Marnier
Preheat oven to 350ºF. Grease a 9" cake pan. Line the bottom with a circle of parchment.
Whisk together the flour, sugar, salt, baking soda, and baking powder. Set aside.
Whist together the olive oil, milk, eggs, orange zest, orange juice, and Grand Marnier.
Add the dry ingredients and whisk until completely smooth and combined.
Pour into prepared pan, and bake 1 hour or until top is golden brown and a tester inserted in the center comes out clean. Let cool in pan 30 minutes. Run a knife around the sides to loosen, then turn out onto a wire rack and let cool for 2 hours.
I surprised myself. I didn't realize I had this Fonzie syndrome:
I never thought saying sorry would be so hard. I could easily admit my bad to others, yet, I couldn't manage saying it to the person I'd wronged.