Michelangelo had a ceiling.
We have this cake.
Recipe by Chef Aaron Melendrez
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
- Preheat oven to 350°F. Line a 9x13" pan with parchment and grease well.
- In a large bowl, whisk together all wet ingredients until smooth.
- In another bowl, combine dry ingredients.
- Fold dry into wet until just combined. Do not overmix.
- Pour batter into the prepared pan.
- Bake for 30–35 minutes, or until golden and a toothpick inserted in the center comes out clean.
- 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