SISTINE OLIVE OIL CAKE

Michelangelo had a ceiling.

We have this cake.

Recipe by Chef Aaron Melendrez

SISTINE OLIVE OIL CAKE
SISTINE OLIVE OIL CAKE

Ingredients

Wet

  • ¾ cup Sistine Spritz (or citrus juice + zest blend)
  • 1½ cups (300g) sugar
  • 4 large eggs
  • 2 cups (480mL) buttermilk
  • 1½ cups (360mL) olive oil
  • ¼ cup Grand Marnier (or additional Sistine Spritz)

Dry

  • 1½ tsp kosher salt
  • 3 cups (365g) all-purpose flour
  • 3 tsp baking powder
  • ½ tsp baking soda

Steps

Perfect for one 9x13 inch pan

INSTRUCTIONS

  1. Preheat oven to 350°F. Line a 9x13" pan with parchment and grease well.
  2. In a large bowl, whisk together all wet ingredients until smooth.
  3. In another bowl, combine dry ingredients.
  4. Fold dry into wet until just combined. Do not overmix.
  5. Pour batter into the prepared pan.
  6. Bake for 30–35 minutes, or until golden and a toothpick inserted in the center comes out clean.
  7. Let the cake cool completely in the pan before glazing.

SISTINE GLAZE

  • 2 cups (200g) confectioners’ sugar
  • ⅓ to ½ cup Sistine Spritz
  • Pinch of salt
  • Optional: zest of orange or grapefruit

→ Whisk until smooth and pourable. Drizzle over cooled cake.

OPTIONAL TOPPINGS

  • Poached pear slices or cubes (with ginger + Sistine Spritz)
  • Blueberries
  • Cara Cara orange supremes
  • Fresh lemon balm or mint leaves
  • Poaching syrup drizzle for shine and flavor