Decadent Olive Oil Cake

Dear Turkey,

It definitely

Doesn't taste like a salad

Just try it and see

Decadent Olive Oil Cake

(adapted from food 52)

Ingredients:

- 2 c flour

- 1 3/4 c sugar

- 1.5 t kosher salt

- 1/2 t baking soda

- 1/2 t baking powder

- 1.5 T orange peel (I used dried and it was fine)

- 1 1/3 c extra virgin olive oil (use the good stuff, even if it doesn't have a light flavor)

- 1 1/4 c whole milk

- 3 eggs

- 1/4 c orange juice

- 1/4 c orange liqueur (the recipe calls for grand marnier but I used cointreau) 

Instructions:

- Stir together the first 6 ingredients in a bowl. Whisk in remaining ingredients just until most of the lumps are gone.

- Generously oil a pie dish or a 9-inch cake dish. Pour in the batter and bake at 350 F for at least an hour, until a knife inserted in the middle comes out clean. This will take longer in a pie tin. You want the top and outer edges of the cake to start to get brown and even crack. The inside will be very moist -- almost underdone, but you do want to make sure it's totally baked.

- Cool completely (I wouldn't skip this part) and serve. This cake is best on day 2. Keep at room temperature unless it's really hot out. 

Enjoy,

Tofu