PT60M Serves 6 - 8 1 1/4 cup all purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon coarse sea salt 3/4 cup sugar 2 navel oranges zested 2 large eggs 1/4 orange juice, from the zested oranges 2/3 cup milk or 1/3 cup sourdough and 1/2 cup sourdough 3/4 cup extra virgin olive oil, fruity flavor

Orange Olive Oil Cake

Delicious orange olive oil cake for snack or breakfast. Easy to put together with just a few ingredients.  Dollop of ice cream makes this cake to die for.  The Italians know just how to make olive oil shine, with this Torta D’olio D’oliva. The olive oil makes this cake fragrant and moist.  You can add a bit of sourdough if you’d like to use up your discard. I enjoy making everything with sourdough.

 

 

1 1/4 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon  Kosher  salt

3/4 cup sugar

2 navel oranges, zested

2 large eggs

1/4 orange juice, from the zested oranges

2/3 cup milk or 1/3 cup sourdough and 1/2 cup sourdough

3/4 cup extra virgin olive oil, fruity flavor

 

Heat the oven to 350 degrees.

Line a bottom of a 8 inch cake pan with parchment paper. Whisk the flour, baking powder, soda, and salt in a large bowl. Whisk the sugar, zest, eggs, orange juice, milk, sourdough if using, and olive oil in a medium bowl.

Make a well in the dry ingredients and add to the wet and combine with a spatula. Making sure there are not lumps of flour, the batter should be smooth. Pour into the cake pan and bake for 50 minutes until the cake springs back and the color is nutty brown. Allow to cool, then invert onto a plate.

The cake will keep for 2 days at room temperature covered.

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