Grand Marnier Macadamia Oil Cake
This rich cake is made with Macadamia Nut Oil, Orange, and Grand Marnier, for an aromatic and flavorful baked treat!
Hi dear friends! I’m back. I’m filled with joy today to be sharing recipes with you again!!!
The past several weeks have been crazy and I want to thank you for allowing me this time to take care of myself and my health.
I had spine surgery and then I had to move. Things in life happen at the most convenient times, haha! But Pete and I are so happy to be here. The city is such a fun place.
I am recovering beautifully from the surgery, and was actually able to fly to Miami a few days ago to speak at the BlogHer Food 2014 Conference.
It was so wonderful to spend time with friends, and feel like I’m able to start living my life again.
It has been such a blessing to receive your support, love, and prayers, and I honestly think it’s the reason I have been recovering so well. Thank you a million times over for embracing me with so much love.
Now, on to the recipe!
I know this Grand Marnier Macadamia Oil Cake sounds all fancy schmancy, but it’s one of those quick and easy “mix and bake” kind of cakes.
No need to get out the mixer, and no creaming required either! All you need is two bowls and a whisk.
Start by whisking together your dry ingredients:
Then measure out some macadamia oil (you’ll see in the notes of the recipe, you could also use olive oil here):
Combine the oil with eggs, orange juice, orange zest, and the rest of the wet ingredients:
Whisk until smooth:
Add the dry ingredients:
And whisk until you get a thin batter:
I told you this is a really easy cake!
Now you just have to bake it, and you can either bake it as one large cake in a regular 9 or 10″ cake pan, or you can pour it into ramekins and bake.
Then you can cut it into slices:
Because this cake is oil-based, it stays incredibly moist for several days. Pete actually loves when I make this cake because he can cut slices and take it to work with him for a snack!
Enjoy!
Grand Marnier Macadamia Oil Cake
Ingredients
- 10 oz all purpose flour, by weight (2 cups, measured)
- 1.5 cups sugar
- 1.5 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 + 1/3 cups macadamia oil*
- 1.25 cups milk
- 3 large eggs
- zest of 1 orange
- 1/4 cup freshly squeezed orange juice
- 1/4 cup Grand Marnier
Instructions
- Preheat the oven to 350° F. Grab a 9 or 10″ cake pan that’s at least two inches deep and line the bottom with a round of parchment paper.**
- In a large bowl, whisk to combine the flour, sugar, salt, baking soda, and baking powder. Set this aside.
- In another bowl, whisk to combine the macadamia oil, milk, eggs, orange zest, orange juice, and Grand Marnier.
- Add the dry ingredients to the wet, and whisk until combined, just after the flour disappears. It’s okay if there are a few small lumps here and there.
- Pour the cake batter into the prepared cake pan and bake for 60 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool, and serve!
Notes
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
55 Comments on “Grand Marnier Macadamia Oil Cake”
So glad you are recovering so well and quickly!! This recipe sounds awesome! I just so happen to have Grand Marnier in my cupboard! Hahaha! So you don’t need to use cake flour? Just regular flour?
This looks so moist and delicious. I will have to try this for Sunday dessert this weekend with my granddaughter 🙂
I am so glad you have healed so well from your surgery! Considering how very sick you were, plus major surgery,plus moving (!), it is amazing that you are already back to posting recipes and traveling to conferences! Fantastic. 🙂 I am looking forward to meeting you in Ashville in August! This cake looks so easy yet full of flavor. Grand Marnier is a favorite of mine. Due to a nut allergy, I am going to try making it with orange infused olive oil instead.:)
Sounds great!
Welcome back so happy to be using your recipes again.
This looks so moist can’t wait to try it
So glad you are back and sounding chipper you poor thing.
I cried when I read about the pain you were in and how you suffered through it for so long.
Don’t do that again Joanne!!
Wow, Joanne! Sooo great that you’re recovering this well – yay!! Can’t believe you moved almost right after your surgery. Can’t believe you got on a plane and spoke right after moving. And can’t believe you made this fab cake! YUM. Glad you’re doing well. 🙂
So great to have you back and looking so HEALTHY! You’re doing great! Welcome back!
So glad to hear you’re feeling better and back on your feet! and congrats on the move to NY…such an amazing city. This cake looks incredible!
So glad you are feeling better and how exciting that you moved to Manhattan! This cake sounds wonderful!
I’m so glad for you! Your recovery is truly amazing and I’m so glad to see you smiling and walking, traveling and being so active! It’s incredible!
This cake is pretty darn incredible too. Happy cooking…and everything! 🙂
I first met you when you posted your corn cakes recipe….unbelievably delicious, I am happy to see you back on your blog. Having many surgeries, my most recent April 28th, I have found that after a brief rest, for myself, I need so etching bigger than me to motivate me to move forward, get out of the post-op drug haze, that at the time is so very necessary. Feel good. Treat yourself good, and please keep blogging.
I’m so happy you are better and were able to come back to write in your blog. Please, take care of yourself, and if you think you need to be off for some additional time, just do it. We will be here, allways.
So very glad to know you’re doing well, and goodness — you have had an incredibly crazy time! Congrats on speaking at the BlogHer Food Conference, too — so exciting! And this cake looks awesome.
Hi Joanne – delighted to hear you’re recovering so well. And lucky you, moving to Manhattan! Good luck to you and Pete in your new life in the Big Apple!