Orange-scented Olive Oil Cake
Makes: two 9-inch round cakesIngredients
3 large navel oranges
3 large eggs
2 ½ cup granulated sugar
1 ½ cup extra-virgin olive oil
1 ½ cup whole milk
2 1⁄3 cup AP flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
Instructions
- Prepare the pans by greasing with butter or oil and lining the bottom with parchment paper cut to fit.
- Set a rack in the middle of the oven and preheat to 350° F.
- Using a grater, grate the zest from the oranges into a large mixing bowl. Add the eggs to the bowl and whisk well to mix. Whisk in 1 cup of the sugar and continue whisking until the mixture lightens and is well combined. Slowly whisk in the oil and milk.
- In another bowl, stir together the remaining 1 ½ cups of sugar with the flour, baking powder, baking soda, and salt. Whisk the dry mixture into the egg mixture in 3 separate additions, whisking smooth after each addition.
- Divide the mixture equally between the pans.
- Bake the cakes until they are well risen and the tops are golden brown, about 50 to 55 minutes. The center should feel firm and a toothpick should come out clean when inserted in the middle.
- Cool the cakes on racks for 5 minutes and then unmold, turn right side up and cool completely.
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