This is an adaptation of Anna Olson’s orange olive oil cake; I reduced the sugar significantly and used less olive oil and more milk. This cake is very moist and keeps well for a few days on the counter.
- 2 eggs
- 2/3 cup sugar
- ½ cup extra virgin olive oil plus more for the pan
- 1 cup milk
- Zest of 2 oranges
- 1 cup + 2 tbsp flour plus more for the pan
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- Icing sugar for dusting
Preheat the oven to 325F, grease and flour a 9 inch cake pan, set aside. In a medium bowl, whisk the eggs with sugar; add the extra virgin olive oil, milk and the orange zest. In another bowl, sift the flour with baking powder and baking soda and add it to the wet mixture and mix until smooth. Transfer the batter to the greased and floured cake pan and bake until a toothpick inserted in the center of the cake comes out clean. Let the cake cool to room temperature, place it on a platter and serve with a light dusting of icing sugar.