Orange and Olive Oil Cake
Ever since I made my Olive Oil muffins, I have been wanting to experiment more and more with the olive oil baking world. It is amazing how moist the olive oil makes cakes and muffins. This is a light cake with beautiful and bright flavors of orange. This would be a great cake for a brunch with friends, or a dessert with a cup of coffee or tea.
1 1/2 Cups All Purpose Flour 2 tsp. Baking Powder 1/2 tsp. Salt 1 Cup Granulated Sugar 3 Eggs 2 tbsp. Orange Zest The juice of one orange 3/4 Cup Extra Virgin Olive Oil Powdered Sugar, For sifting
Preheat oven to 350 Degrees F. Lightly oil an 8" Springform pan. Whisk together the flour, Baking Powder, and Salt in a medium bowl and set aside. In a large bowl with an electric mixer beat together the eggs, sugar, and zest until light and fluffy. Add in the orange juice and beat until blended. Gradually beat in the olive oil. Stir in the flour mixture until blended. Transfer the batter to the prepared cake pan. Bake for 30-35 minutes, or until a toothpick comes cleanly out of the center. Transfer to a cooling rack for 15 minutes. Remove the pan, transfer to a platter and sift the powdered sugar over the top. Cut into individual slices. Serve.