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Ingredients
For 1 Batch(es)
For the Cake:
- 1/4 cup unsalted butter
- 2 cups 00 or all purpose flour
- 1 2/3 cups granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2/3 cup whole milk, room temperature
- 2/3 cup olive oil
- 3 large eggs, room temperature, beaten
- 1/3 cup Campari liqueur
- 2 packets Vanillina powder or 1 teaspoon vanilla extract
- zest of 1 grapefruit
- zest of 1 orange
- zest of 1 lemon
- juice of half grapefruit
- juice of half an orange
- juice of half lemon
For the whipped cream:
- 1 cup heavy whipping cream
- 2 tablespoons confectioners sugar
- 2 packets Vanillina powder or 1 teaspoon vanilla extract
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Directions
- Yield: one 9" cake
- Get the ingredients needed for this recipe HERE
- Heat oven to 350 degrees. Spray a 9 inch springform pan with baking spray. Set aside.
- In a mixing bowl, whisk together flour, sugar, salt andbaking powder. Set aside.
- In another mixing bowl, combine the melted butter, milk, oil, eggs, Campari, citrus zests, and juices. Whisk with a fork until mixed. Fold in the dry ingredients. Batter will be runny. Pour the batter into the prepared pan.
- Bake until the top is golden and springs back when lightly pressed in the center, about 50 minutes.
- Let the cake cool completely in the pan.
- To make the whipped cream:
- In a mixing bowl, combine the heavy whipping cream, the confectioners sugar and the Vanillina.
- Beat with an electric mixer until soft peaks form.
- Dollop over the cooled cake.
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