Ingredients

The following ingredients have 4 Servings
  • Butter
  • for pan
  • 3 eggs
  • 1 ¼ cups sugar
  • divided
  • 1 large navel orange
  • zested and juiced
  • 1 ¾ cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • ¾ cup extra-virgin olive oil
  • ¾ cup milk
  • Whipped cream or mascarpone
  • for serving (optional)

Instruction

  • Preheat oven to 350˚F
  • Grease bottom and sides of a 10-inch springform pan
  • In a large bowl, combine eggs, 1 cup sugar and orange zest
  • In a separate bowl, combine flour, baking powder and salt
  • Using a hand mixer, whip egg mixture on high speed for 5 minutes
  • Reduce speed to low and add olive oil and mix for 1 minute
  • Keeping speed on low, add about 1 cup flour mixture
  • Mix until combined
  • Add milk
  • Mix until combined
  • Add remaining flour mixture and mix until combined
  • Pour batter into greased pan
  • Bake for 40 minutes or until a toothpick or knife inserted in the center comes out clean
  • Let cool 15 minutes, then remove from springform pan
  • While the cake cools, prepare the orange glaze: In a small saucepan, combine the orange juice and remaining ¼ cup granulated sugar
  • Bring to a simmer on medium-high heat, stirring frequently
  • (It should be a strong simmer, not a rolling boil
  • ) After about three minutes, the mixture should be the texture of warm maple syrup
  • Let cool
  • Remove cake to serving plate, and brush glaze over the top
  • Serve alone or, if desired, with lightly whipped cream or a dollop of mascarpone