Orange Olive Oil Cake

What you need

• 250 g (2 cups) all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 3 large eggs
• 200 g (1 cup) granulated sugar
• 1 large orange, zested, then juiced (about 80 ml juice)
• 150 ml (2/3 cup) extra virgin olive oil, mild and fruity, plus a little for the pan
• 120 ml (1/2 cup) milk
• 1 tbsp powdered sugar, for dusting

Method

Restated from the original video

1. 1

   Heat the oven to 175 °C (350 °F). Brush a 23 cm round cake tin with olive oil and line the base with parchment.

2. 2

   Rub the orange zest into the sugar with your fingertips until fragrant, 1 min. Squeeze the orange for juice.

3. 3

   Whisk the eggs with the orange sugar until pale and thick, about 3 min.

4. 4

   Whisk in the olive oil in a thin stream, then the milk and orange juice.

5. 5

   In another bowl, mix the flour, baking powder and salt.

6. 6

   Fold the flour mixture into the egg mixture in two additions, just until no dry streaks remain.

7. 7

   Pour the batter into the tin and level the top.

8. 8

   Bake until deep golden and a skewer comes out clean, 40-45 min.

9. 9

   Cool in the tin for 15 min, then turn out onto a rack and cool completely, about 30 min.

10. 10

    Dust with the powdered sugar before serving.

Imported from club.cooking. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.