Recipes Olive Oil Cake with Blackberries 5.0 (5,386) Add your rating & review 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 By Jennifer Shelbo Updated on September 11, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Roland Persson Active Time: 30 mins Total Time: 4 hrs Yield: 1 10-inch cake Ingredients Cake 3 cups all-purpose flour 1 3/4 cups sugar 1 1/2 teaspoons kosher salt 1/2 teaspoon baking soda 1 teaspoon baking powder 1 cup extra-virgin olive oil 1 cup whole milk 3 large eggs 2 tablespoons grated orange zest 1/4 cup Grand Marnier Blackberries 2 cups blackberries 1 1/2 tablespoons sugar 1 1/2 teaspoons extra-virgin olive oil 1/2 teaspoon grated orange zest Directions 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. Rate it Print