Summer Recipe: Campari Olive Oil Cake

How was your vacation weekend? We finished assembling all our external areas (we planned to stay outdoors in the courtyard), but it rained all weekend. We need the rain so no complaints here – we were able to move our party and guests inside with no problem. I was happy to be with friends and staying at home again. I wanted to start this short week with a fun recipe I tried over the long weekend. It’s perfect for summer, easy for parties and it’s definitely one I’ll make again in the future. This olive oil cake is fragrant, citrusy, sweet, a little tart, spongy and dense – all at the same time. It’s a flavor profile I didn’t expect, but I immediately loved it. It’s also one of those recipes that you can dress up and adjust however you like. You can easily add your favorite toppings, fruit, drops of fresh whipped cream or syrup to the top for a personalized look and taste. The options are really endless with this one. Campari pairs very well with olive oil and makes me dream of a next Italian getaway. Emmett and I have just planned our 10th Anniversary trip and are heading back to Italy! We got cheap flights, and I’m already dreaming of eating my way through Tuscany and having late-summer cocktails on the Amalfi Coast after a swim. This cake kind of encompasses all these wonderful things and summer feelings! It’s perfect for the upcoming season and comes from one of my favorite cookbooks, dinner in french by Melissa Clark. Click for the recipe – or save this one for later!

Before we dive into the recipe, I’m really excited about our Italian Anniversary trip – it’s really what made me try this cake. It’s been 12 years since I last visited Italy and I’m looking forward to sharing my favorite places with Emmett, although I’m sure a lot has changed in over a decade since I last lived there. Anyway, we hope to renew our vows and get some “wedding” photos. (if we can fit into the itinerary). Have I ever told you this story? Basically, we don’t have wedding photos because our photographer left us 10 years ago. This time, I just want it to be the two of us… no white dress, no party, just a few pictures of him and me to remember the occasion. I’m not even sure we’re going to hire a photographer. Maybe I just pack my tripod and set a timer – or have a stranger click the button? Haha! Who knows. Back to the cake…

This cake is summery, delicious and something different to try… not your standard chocolate or vanilla. I honestly didn’t expect to like it so much, because I’m a fan of the basics mentioned, when it comes to cake.

When looking at the recipe, remember that you can always substitute standard wheat flour for a gluten-free alternative. This recipe would be very easy to modify to suit your dietary needs!

Olive oil on the cake might sound weird, but it’s surprisingly wonderful! Use a quality oil and make sure it’s not too strong, flavored or infused. I used this olive oil from our store. It’s my favorite and it’s not too overwhelming for this recipe!

Random fact about me…my favorite fruit is grapefruit, so I was hoping to really enjoy this recipe. I love that sharp, tart citrus flavor – especially when paired with sweeter caramelized notes and icing sugar. It really is a game made in heaven.

If you don’t like citrus flavors, I recommend omitting the zest or decreasing the amount. I think this is my favorite part though.

Campari tastes just like a cocktail! It also gives the dough a fun peach pink color. Eating this cake, I definitely imagined myself sipping a Negroni in the south of France on the Italian Riviera. Isn’t it fun how food has the ability to transport us or remind us of a vivid memory we’ve kept since then?

I think the key to this cake is fresh, quality ingredients. I squeezed and squeezed fresh grapefruits, lemons and oranges – all of which really gave it an amazing juicy flavor.

The dough isn’t super thick, so don’t panic if it looks a little thin compared to your typical cake mix. This is what creates this lovely dense, spongy texture.

When my cake came out of the oven yesterday, it started to rain – which is my favorite during the summer months! Storms are actually very rare here in Utah; they remind me of home. There’s nothing better than roasting in the kitchen during a thunderstorm while the rain pours through the windows.

I took the cake out of the oven, sprinkled on a very decent layer of icing sugar, whipped some fresh cream, and enjoyed a slice while watching the rain fall. Not a bad Tuesday, if I may say so! I’ve been trying to eat *a little* healthier due to my recent hospital visits, so I shared some of that with our neighbors and took the rest to work for Jordan to enjoy. I’m kind of regretting having only one slice! It was so good.

I kept it simple with two toppings, but you can decorate this cake with anything that looks appealing to you…ice cream, whipped cream, berries, meringue, syrup, etc.

This cake just tastes like summer to me! Between the long holiday weekend and the summer trips and adventures we had planned, this cake got me excited for the upcoming season. I’m ready for all the flavors and fun that come along with sweet summer! Someone else? What are you looking for? Do you have any summer recipes you’re looking forward to making? I would love to hear about them! Here’s a short productive week ahead. Happy June, friends!