Orange scented olive oil cake is easy to make - no electric mixer needed.
Prep Time20 minutesmins
Cook Time55 minutesmins
Total Time1 hourhr15 minutesmins
Servings: 16
Calories:
Author: Martha | Simple Nourished Living
Ingredients
3largenaval oranges
3largeeggs
2-½cupssugar
1-½cupspure olive oil
1-½cupsmilk
2-½cupsall-purpose flour
½teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
Instructions
Line two 9-inch round cake pans with parchment paper and then oil the pans well. Set a rack in the middle of your oven and preheat it to 350F degrees.
Grate the zest from the oranges into a large mixing bowl and then set aside the oranges.
Add the eggs to the bowl with the zest and whisk until well blended. Whisk in one cup of the sugar for about a minute or so, until the mixture lightens in color a bit.
Then whisk in the olive oil, followed by the milk until everything is well blended.
In another large mixing bowl whisk together the flour, remaining 1-½ cups sugar, baking powder, baking soda, and salt.
Whisk this dry mixture into the olive oil mixture in three separate additions. You want the batter to be smooth each time, before adding more flour. The batter will be runny.
Pour the batter into the prepared pans, dividing it evenly between the pans.
Bake the cakes in the preheated oven until they are deep golden and firm in the center when pressed with your fingertip, about 50 to 55 minutes.
Remove from the oven and place on wire racks to cool for about 5 minutes.
Remove the cakes from the pans and then let them cool, right side up on the wire racks, until they are completely cooled.
While the cakes are baking, peel the white pith from those oranges you set aside and then slice them into bite-size pieces. Place them in a small covered bowl and refrigerate until it's time to serve them with the cake.
This orange-scented olive oil cake recipe makes two 9-inch cakes.