From Melissa Clark's recent cookbook "Dinner in French" (which we carry at Hammertown).
To view this recipe on the NYT website, CLICK HERE
- ¼ cup unsalted butter (½ stick), melted, plus more for greasing the pan
- 2 cups all-purpose flour
- 1⅔ cups granulated sugar
- 1 teaspoon fine sea salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅔ cup whole milk
- ⅔ cup mild olive oil
- 3 large eggs
- ⅓ cup Campari
- 1 tablespoon grated grapefruit zest
- 1 tablespoon grated orange zest
- 1 teaspoon grated lemon zest
- ¼ cup fresh grapefruit juice
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lemon juice
- Whipped crème fraîche or whipped cream, sweetened or not as you like, for serving
Heat oven to 350 degrees. Grease a 9-inch springform pan, and line the bottom with parchment paper. (You can use a regular 9-inch cake pan that is at least 2 inches deep, but the cake will be harder to unmold.)
In a medium bowl, whisk together flour, sugar, salt, baking powder and baking soda. In a large bowl, whisk together butter, milk, oil, eggs, Campari, citrus zests, and citrus juices. Fold in the dry ingredients, then scrape the batter into the prepared pan.
Bake until the top is golden and springs back when lightly pressed in the center, 45 minutes to 1 hour. (A cake tester might emerge with a few crumbs, which is OK.)
Let the cake cool completely in the pan. Then run a butter knife around the edges and release the sides. Serve with dollops of whipped crème fraîche. This cake is best served on the same day that it’s baked.