Negroni Snacking Cake

Parchment Paper
9-inch Springform Pan

1.

Preheat oven to 350ºF. Butter and flour the 9-inch springform pan and line the bottom with parchment paper.

2.

In a medium bowl, whisk together the dry ingredients: flour, sugar, salt, baking soda, and baking powder.

3.

In a separate, large bowl, whisk together the remaining wet ingredients, eggs, melted butter, and the zests. Fold in the dry ingredients. If using candied orange peel, fold in now (see recipe link in description). Pour into the prepared pan.

4.

Bake until the top is a golden hue and a toothpick inserted into the center comes back dry. This is a somewhat sticky and moist cake, so the toothpick may come back with a few crumbs, which is fine. The cake will need about 45 minutes or up to an hour.

5.

Let the cake cool completely before running a knife around the inside edge of the springform pan to loosen. Release the sides and remove the cake to a serving tray. Slice and serve.
Ingredients
  • 4 tablespoons melted butter
  • 2 cups all-purpose flour
  • 1 ⅓ cups sugar
  • 1 teaspoon Kosher salt
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ⅔ cup olive oil
  • ⅔ cup whole milk
  • 3 large eggs
  • ¼ cup gin
  • ¼ cup sweet vermouth
  • ¼ cup Campari
  • 1 tablespoon grapefruit zest
  • 1 tablespoon orange zest
  • ¼ cup chopped candied orange peel (optional, either folded into the batter or used as a garnish after baking, see recipe link in description)

Cook's Notes

A Negroni cocktail is equal parts gin, sweet vermouth, and a citrus dominant bitter liquor such as Campari or Aperol, garnished with orange peel.

My original inspiration came from New York Times Melissa Clark’s Campari Olive Oil Cake.  

My boozier version uses equal parts gin, sweet vermouth, and Campari. It can be studded with the addition of chopped candied orange peel or use the candied peel as a garnish (remember, it’s a Negroni). The zest of grapefruit amps the Campari factor, lending the right amount of pleasant bitterness to balance the sweet vermouth and herbal quality of the gin.

It is a smallish cake and, when sliced, can be picked up with your fingers for snacking. Because of its adult flavor, it works well after a wine-soaked lunch.

This recipe has the option to add candied orange peel. A recipe for this garnish can be found here.

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