Gooey Olive Oil Cake with Salted Honey Syrup

Pouring syrup onto warm cake by Kirsty Begg

Makes two 9-inch loaves or one larger cake/bundt

Ingredients

2 cups all-purpose flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp kosher salt
3 large eggs
1 cup sugar
1 1/4 cup fruity extra-virgin olive oil
1 cup milk
1/4 cup orange liqueur
1 tsp freshly grated orange zest
powdered sugar, for dusting

Honey syrup:
2/3 cup water
1/3 cup orange blossom honey
1 tsp flaked sea salt, such as fleur de sel

Method

Preheat oven to 350°F. Line two 9-inch loaf pans with parchment and butter or spray each pan.

Sift flour, baking soda, baking powder, and salt into a medium bowl and set aside.

In a large bowl, whisk eggs and sugar together until pale yellow, about one minute. Continue whisking in olive oil, milk, orange liqueur, and orange zest until very well combined.

Slowly add the flour mixture to the wet mixture, about 1/2 cup at a time, until just combined.

Divide half the batter into one pan and half into the other. (Note: this can be baked in one large cake pan, but I prefer slicing the loaves for entertaining.)

Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow to cool until easily to handle. Run a clean knife around the edges of each pan and turn loaves out onto a cooling rack with a sheet of parchment paper placed underneath the rack to catch any drips.

While the cakes are still slightly warm and continuing to cool, poke about a dozen holes in the top of each loaf with a toothpick or fork and spoon or brush 4-5 tablespoons of honey syrup over each cake. This is where the “gooey” comes in. Sprinkle flaked salt over each cake, allow to cool completely, dust with powdered sugar, and use a serrated knife to cut into thick slices.

Honey syrup: Add water and honey to a small saucepan and bring to a simmer over low-medium heat, whisking often so honey doesn’t burn. Once simmering, remove from heat and allow to cool for several minutes.