Orange and Olive Oil Cake
This is a great desert and snack that you should always have around during the holidays. It’s a not so sweet, kind of dry and crumbly cake that has fantastic flavor because of the orange zest and extra virgin olive oil. It goes perfectly with a cup of coffee in the morning, a glass of milk at night, or on it’s own when you come home from work. Your entire family will love it and because it’s so simple and easy to make, you can make a lot and just keep it around for people to nosh on.
Orange and Olive Oil Cake (makes 6 to 8 servings)
(Recipe courtesy of Mario Batali’s Molto Italiano)
6 medium oranges
1/3 cup extra virgin olive oil
4 large eggs
1/2 teaspoon salt
1 cup sugar
1 1/4 cups all purpose flour
1 tablespoon baking powder
Preheat the oven to 350 degrees. Oil a 9 inch round cake pan (or an 8 x 8 pyrex baking dish).
Using a grater, zest all the oranges and juice one of them (reserve the rest of the fruit). In a small bowl, combine the zest, juice, and olive oil. Set aside.
In a large bowl with an electric mixer, beat the eggs and salt until frothy and light, about 2 minutes. Slowly beat in the sugar and continue to mix until pale and thick, another 2 minutes.
Sift in the flour and baking soda together into the eggs. Fold in the citrus/olive oil mixture just until incorporated.
Pour the batter into the prepared pan. Bake for 50 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool on a rack for 10 minutes, then remove from the pan and let cool to room temperature. Slice and serve.
Enjoy this one and if you try it, let me know what you think!