Amore Amaro Cake

For best results, use a less bitter amaro, like Nardini or CioCiaro, and make sure your olive oil is quality. It doesn’t need to be expensive, but it should taste good, because you’ll be able to taste it in the finished product. We top the cake with barely sweetened whipped cream and crushed raspberries. You’ll probably have a little extra, so serve what’s left on the side for people to spoon on top of their slices. As an added treat, there’s no stand mixer required to make this. It’s all done by hand.

SERVES 8-12

INGREDIENTS

Cake

• 2 cups (280 g) all-purpose flour
• 1½ cups (300 g) granulated sugar
• 1¼ teaspoons kosher salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1½ cups (360 ml) olive oil, plus more for greasing
• 1½ cups (360 ml) whole milk
• ¼ cup (60 ml) Italian amaro, like Amaro Nardini
• ¼ cup (60 ml) fresh orange juice (from 1 large orange)
• 2 eggs
• 2 egg yolks
• 1½ teaspoons finely grated orange zest (from that same large orange)

Whipped Topping

• 12 ounces (340 g) fresh raspberries
• 2 tablespoons granulated sugar
• 1½ cups (360 ml) heavy cream
• ½ cup (62 g) confectioners’ sugar
• ½ cup (110 g) Lime Crème Fraîche (page 41)

METHOD

1. Preheat the oven to 350°F (180°C). Grease a 9 × 13-inch (23 × 33 cm) cake pan with olive oil, and line the bottom with parchment paper.
2. Make the cake: Whisk together the fl our, granulated sugar, salt, baking powder, and baking soda in a large bowl.
3. Whisk together the olive oil, milk, amaro, orange juice, eggs, egg yolks, and orange zest in a separate large bowl. Pour the olive oil mixture into the fl our mixture, and mix until just combined.
4. Pour the batter into the cake pan, and bake for about 35 minutes, until the cake starts to brown on the edges, bounces back slightly when you press on the top, and just starts to pull away from the sides. Remove from the oven, and cool to room temperature. Transfer to the fridge to chill for 2 hours.
5. To finish the cake, remove it from the fridge, invert it onto a platter, and remove the parchment paper from the bottom, or just keep it in the pan.
6. Make the whipped topping: Toss the raspberries and granulated sugar in a medium bowl. Use the back of a fork to crush the raspberries so they release some of their juices. Don’t pulverize them; just lightly crush them. Set aside.
7. Add the heavy cream and confectioners’ sugar to a large bowl and whisk to medium-soft peaks. Add the crème fraîche and continue whipping to medium-fi rm peaks. (You can use a mixer on medium-high for this if you prefer.)
8. Spread the whipped cream mixture over the top of the cake. Drain the crushed raspberries from their juices and top the cake with a spoonful of them. Slice and serve with the leftover raspberries on the side.

TIP: Sub store-bought crème fraîche or sour cream for the Lime Crème Fraîche.

PREP AHEAD The baked cake, by itself, can be stored in the fridge for up to 3 days or frozen for up to 1 month. Once frosted, it’s best eaten the same day. Bring to room temperature before serving.