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Now the pastry chef of Danny Meyer's new Roman-style trattoria, Jennifer Shelbo was once a financial research analyst. She is still a crack researcher, searching for authentic Italian recipes like this orange-scented cake. Slideshow:  More Great Cakes 

July 2010


Credit: © Roland Persson

Recipe Summary test

30 mins
4 hrs
Makes one 10-inch cake




Instructions Checklist
  • Preheat the oven to 350°. Spray a 10-inch cake pan with cooking spray and line the bottom with parchment paper. In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest and Grand Marnier. Add the dry ingredients; whisk until just combined.

  • Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.

  • In a bowl, toss the blackberries, sugar, oil and zest. Let stand, tossing occasionally, until the sugar dissolves and the berries release some of their juices, about 30 minutes.

  • Cut the cake into wedges. Transfer to plates, spoon the blackberries alongside and serve.