Faith Middleton's Food Schmooze

Extra-Virgin Olive Oil Cake

Servings

12people

Servings

12people

Ingredients

2cups (320 g) all-purpose flour
1/2teaspoon (2 g) baking powder
3/4teaspoon (6 g) baking soda
1pinch fine sea salt
3large eggs
1-1/4cups (425 g) honey
1-1/4cups (375 ml / 275 g) robust unfiltered extra-virgin olive oil,(preferably olio nuovo)
1-1/4cups (300 ml / 300 g) whole milk
Zest of 3 oranges
confectioners’ sugar(optional)
1 orangethinly sliced into rounds

Instructions

Preheat oven to 325°F (165°C).
Line a 9 x 13-inch baking pan with parchment paper and butter and flour the paper and sides of the pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, whisk together the eggs and honey until combined and frothy. Add the olive oil, milk, and orange zest and whisk well to combine. Switch to a spatula and fold the dry mixture into the wet, stirring just until combined.
Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Transfer the pan to a wire rack and let cool completely. Run a butter knife around the sides of the pan and invert the cake onto a serving platter. Cut into 3 x 3-inch squares with a knife, dust with confectioners’ sugar, and serve with orange slices, if desired.