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”
Hi Welcome back to the “land of cooking, baking etc.” I am so glad to see and read that you are back and have taken on the arduous task of moving. Praise God for your speedy recovery and please do not over do anything now. Listen to mama(smile).
Blessings
Welcome back, glad to see you’re doing so good. Can’t wait to try the recipe. I didn’t notice but if you use ramekins how many will the recipe make? Thanks
Hi Vikki, it truly depends on the size used. Sometimes I even bake this in low creme brulee dishes and not ramekins. But it makes one standard 9 or 10 inch cake, to give you an idea.
Welcome to The Big Apple!!!!!!
I’m so happy you’re back to feeling yourself again, upright as well. You look fantastic. 🙂
Okay so now you’ve been officially welcomed, haha, and thanks for the recipe too.
This cake sounds almost like the “crazy cake” or “Great depression Cake” which is oil based (minus the dairy).
So speaking oil, I know macadamia oil would give it a slight macadamia taste, would Olive oil have the same effect? (Novice baker). Would grapeseed oil work as well?
Hi Mercedes, thank you!! For the cake, I wouldn’t recommend grapeseed oil since it is pretty neutral in flavor and you want the oil to contribute some sort of flavor here. And yes, using olive oil will give it a sort of fruity flavor, particularly if you use extra virgin. My favorite is truly the nut oil though!
I’m thrilled to see you up and about…and making another amazing recipe! Enjoy NYC and how cool was it to speak at BlogHer Food? I’d love to hear all about it!
I am so happy that you are doing well! I can’t wait to try the cake!
I was so excited to see your email! I’m thrilled that all is well and you’re once again blogging! You look beautiful. Keep healing and thank you in advance for all the amazing recipes that I know will follow. I’m a born and bred New Yorker, now living in NJ. You’re going to love life in the Big Apple! Take advantage of everything she has to offer. Take care. <3
We are so glad to have you back and in an upright position! You look great!
I’m so pleased to hear you’re doing so well. Who would know what you’d been through just a few weeks ago. I shuddered reading that post about all the pain. You deserve two servings of this divine cake.
Fantastic! As a fellow spine surgery patient, I am so happy for you! You look wonderful! Glad to see you are able to get back to a normal life. The best of luck to you! I hope you are doing physical therapy! It is an important component of a good recovery.
I’m so glad you’re doing so great! Excited to have you back 🙂 what about coconut oil? Could it be used as a substitution?
Hi Mandy, I have actually never used coconut oil! The coconut oil is liquid at room temp, whereas the coconut butter is solid right? I do know that the nuttiness and aromatics of the macadamia oil add a lot, same with the olive oil, so I’m curious how the coconut oil would go.
I’m definitely going to try the macadamia oil cause I’ve never used it and it sounds absolutely delicious. Also going to try the coconut oil, which I’ve started substituting for other oils in my baking. As far as I know the coconut oil comes solid as well and has to be warmed. And the unrefined coconut oil still tastes coconutty which I think would be so awesome in your recipe. Thanks so much for sharing this wonderful cake
So glad to see you back, I was thinking about you last nite….and no you do not look like you had surgery 3 wks ago 🙂 you look great and welcome back to your blog……
So, So, So good to hear your recovery has been good. And so, happy you are back. Continue to take care.
Thank you for everything you do for all your fans.
Blessings,
I agree with Bonnie. You do look GREAT! SO GLAD to hear that you’re back on your feet and sharing recipes again. WELCOME BACK!!!!! Thanks for sharing this delicious recipe!
Thanks Pey-Lih!!
Joanne I’m thrilled to hear you’re up and about again and yes you don’t look like you had any sort of surgery. I wouldn’t have known had you not shared it. I’m sure you were happy to be able to attend the BlogHer Food convention. I was actually hoping to go and then ended up getting a job for this past weekend so didn’t book it.
Your cake looks divine, I hope you take the time to enjoy it and celebrate your recovery and new home.
Thanks Vicki, and that’s too bad, but at least they have a BHF every year. I wonder where it will be next year =)
Welcome back. Good to see you back on your feet and baking. Look forward to more. This recipe sound delish and can’t wait to try it.
Thanks so much Maria!
I’m so glad you’re feeling better. You look great. I missed you.
Thank you Bonnie!!