This oil cake from The Dahlia Bakery Cookbook: Sweetness in Seattle is reminiscent of a Greek dessert in which semolina cake is soaked with honey syrup until the bottom is sopping. The book makes no mention of this, but it can certainly be tried. The tinge of orange zest and juice pairs prettily with honey and clove.
Tips: There's a reason why the milk is supposed to be at room temperature; it blends better with the other ingredients. The same goes for the eggs. Warm the milk over very gentle, low heat on the stove if you don't want milk sitting out that long. Also, due to the oil content of this cake, it's better to overbake than to underbake.
Tweaks: The flavors here are beautifully simple, and better left alone. That said, if you're not a fan of Grand Marnier, you can substitute Cointreau, or replace with an equivalent amount of orange juice. Or, leave it and use orange blossom honey to boost the orange flavor.
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