While browsing a bunch of bread recipes, I stumbled upon this Olive Oil Cake. I immediately got excited. I love olive oil. I love it for dipping bread with a balsamic vinegar and even olive oil-flavored chips! So naturally I was intrigued about this cake. I had seen a few Italian recipes for Olive Oil cake, some with almonds, some with lemon but this one called for orange. While you don't really get a lot of the Olive Oil taste, you definitely get a nice, subtle hint of orange. This cake goes perfect with your morning coffee and is easy to make. Give it a try, trust me!
- 2 eggs
- 1 cup Sugar
- 1 tablespoon fresh orange zest
- 2 1/4 cup self-rising flour
- 1/4 cup orange juice
- 1 cup extra virgin olive oil
- 1/2 cup skim milk
- 1/2 cup orange juice, warmed for drizzling
- Powdered sugar for sifting
Pre-heat oven to 400 degrees.
With an electric mixer, beat eggs, sugar and orange zest in a mixing bowl. Mix until creamy and smooth and the sugar has dissolved. Sift flour and add to mixture, mixing until combined.
In a separate bowl, combine 1/4 orange juice, milk and olive oil and stir. Add to the eggs, sugar and orange zest mixture in 3 separate batches, mixing until combined. The mixture should be smooth and creamy, forming your cake batter. Add batter to a 3 quart, glass baking dish.
Bake for about 35 minutes until the top is golden brown.
Remove cake from oven and let stand for 5 minutes. Remove from baking dish and place on a wire rack, over a baking sheet. Warm 1/2 cup orange juice and pour over hot cake. Dust with sifted powdered sugar.
Try not to eat all in one sitting.