Description
We’re sure you’ve had Campari in your drinks but what about your cake?
Ingredients
Scale
- 1⁄4 cup unsalted butter (1⁄2 stick), melted, plus more for greasing the pan.
- 2 cups all-purpose flour
- 1 2⁄3 cup granulated sugar
- 1 tsp fine sea salt
- 1 tsp baking powder
- 1⁄2 tsp baking soda
- 2⁄3 cup whole milk
- 1 bay leaf
- 2⁄3 cup mild olive oil
- 3 large eggs
- 1⁄3 cup Campari
- 1 tbsp grated grapefruit zest
- 1 tbsp grated blood orange zest
- 1 tsp grated lime zest
- 1⁄4 cup fresh grapefruit juice
- 2 tbsp fresh blood orange juice
- 1 tbsp fresh lime juice
- Whipped crème fraiche, whipped cream or powdered sugar, to finish
Instructions
- Preheat oven to 350 degrees.
- Trace a 9-inch springform pan on parchment paper and cut out the circle. Grease the pan and line the bottom with the parchment paper circle.
- In a small saucepan, gently warm the milk with the bay leaf. Remove from the heat, allow to cool, then remove the bay leaf.
- In a medium bowl, whisk the flour, sugar, salt, baking powder and baking soda. Set aside.
- In a large bowl, whisk together the melted butter, milk, oil, eggs, Campari, citrus zests, and citrus juices. Gently fold in the dry ingredients a third at a time, then place the batter into the prepared pan.
- Bake for 45 minutes to an hour. The top should be golden and a bamboo skewer, when inserted, should come out clean.
- Place the cake on a wire rack and allow to cool completely before removing. Gently run a knife along the edges to loosen the sides. Place a large chopping board over the top, invert it to release the cake. Turn the cake over and place on a serving plate.
- Serve with whipped crème fraiche, whipped cream or simply decorate with a light dusting of powdered sugar.