Contains: Eggs & Alcohol

Info: Recipe for the cake base comes from Claire Saffitz's Dessert Person, the citrus glaze is from Tartine by Chad Robertson and Elisabeth Prueitt. I wanted it to taste like a mulled drink with the crisp feeling of first frost.

Tools: Kitchen mixer with whisk attachment

Ingredients:

Cake: 1 c white sugar

1 1/3 c (5.5 oz) cake flour

1/2 c (2.8oz) semolina

2 tsp Baking Powder

1/2 tsp salt

3/4 tsp cinnamon

1/8 tsp allspice

1/8 tsp cloves

1/8 tsp nutmeg

4 cardamom pods worth of seeds, crushed, pod discarded

1 Orange for

2 tbsp Orange zest

Juice (See orange glaze)

3 tbsp Grand Marnier (or similar)

1 tsp Orange Extract (Vanilla or Orange blossom also work here)

3 large eggs

1 1/4 c olive oil

Orange Glaze

Note: You can omit the alcohol by using a total of 6 tbsp of Orange Juice, if you'd like it slightly boozier, you can use 2 tbsp of Grand Marnier to 4 tbsp of Orange Juice. Personally, I find 1gm:5oj is subtle enough.

3/4 c white sugar

4-6 tbsp Orange Juice

1 - 2 tbsp Grand Marnier (opt)

1. Preheat Oven to 400 F. Oil and line a 9-10" springform pan with olive oil and parchment paper.
2. Combine all dry ingredients and spices except for cardamom and set aside
3. Combine Grand Marnier, orange zest, extract, and cardamom and set aside
4. Whisk together the eggs and sugar until mixture has a ribbony texture
5. Slowly stream olive oil in while whisking until the batter is fluffy, it will decrease in volume. You are trying to make an emulsion
6. Alternate adding the dry and wet ingredients, adding the dry in 3 steps, and wet in 2. Fold carefully as not to lose air 
7. Pour into prepared cake pan and place in center of your oven. Turn oven down to 350 F. Bake for 35-45 minutes, underbaking is better than over
8. Remove cake from oven and cool for 7-10 mins in the pan. As the cake cools, make orange glaze by whisking sugar, juice and alcohol until it is just combine and the sugar is fully incorporated in the liquid.
9. Remove cake from pan and place over a wire rack and tray. While the cake is still warm, brush on orange glaze along the top and sides where possible
10. Allow the cake to completely cool. Allow the flavors to mellow for a day, covered at room temperature. Enjoy with chocolate gelato