Olive Oil Cake with Cherries and Cacao Nibs

Step 1

In a small bowl, combine the sugar and orange zest. Rub the zest into the sugar with your fingers until it is very fragrant. Stir in the olive oil and cocoa nibs. Set aside.

Step 2

Preheat the oven to 325° with a rack in the lower third of the oven. Grease a 9 inch cake pan and line it with parchment paper. Make sure the pan is at least 2 inches high. Or you can use a 9 inch springform pan - greased and lined, same as the cake pan.

Step 3

In a large bowl, combine the sugar and orange zest. Rub the zest into the sugar with your fingers until it is very fragrant. Whisk in the olive oil, Fiori di Sicilia, vanilla extract, baking powder, baking soda, salt, and eggs, until fully mixed and glossy looking. Whisk in the sour cream until it is fully combined. Add the flour and whisk only until it is just combined. Fold in 200 grams frozen cherries. Pour the batter into the prepared pan. Distribute the remaining 130 grams of frozen cherries over the top of the batter and evenly sprinkle on the topping. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the middle comes out clean, and the top is nicely browned.

Step 4

Remove from the oven and let cool for 30 minutes. Turn the cake out of the pan and immediately invert it onto a rack in order to cool completely. I do this by covering a flat cookie sheet with foil, placing it on top of the cake pan, and quickly inverting the cake. If the parchment is stuck to the bottom of the cake, remove it, and place a cooling rack over the cake. Quickly invert the cake onto the rack. You will end up with the cake resting right side up on the cooling rack. After it has completely cooled, place the cake on a cake platter, serve, and Enjoy!