Olive Oil and Orange Cake



9 servings



6 md. oranges
1/3 cup extra-virgin olive oil
4 eggs
1/2 tsp. salt
1 cup sugar
1-1/4 cup flour (high-gluten preferred, such as bread flour)
1 tbsp. baking powder


Preheat oven to 350°F and oil a 9-inch round cake pan. Remove zest from all oranges and juice from one. Set fruit aside for another use. In a large mixing bowl with an electric mixer, beat eggs and salt together until frothy and light (about 2 minutes). Slowly add sugar while continuing to mix (about 2 more minutes). Sift the flour and baking soda together and gradually add to egg mixture. Mix about 1 more minute. In a side bowl, mix olive oil, citrus zest and juice. Using a spoon, stir this into the egg mixture, just folding until all in. Pour batter into prepared pan and place in oven and bake 50 minutes, or until a toothpick inserted in center of cake comes out clean. Cool to room temperature, cut into wedges and serve.

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