Sun-kissed Orange and Olive Oil Cake

Ingredients

Powdered sugar

1/2 cup, for dusting

Salt

1/2 teaspoon

Baking powder

2 teaspoons

All-purpose flour

2 cups

Eggs

3, large

Granulated sugar

1 cup

Extra virgin olive oil

1 cup

Oranges

2, large, zested and juiced

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with a bit of olive oil, then dust it with flour, shaking out the excess.
2. Zest both oranges, then juice them. You should have about 1 cup of juice. Set the zest and juice aside.
3. In a large mixing bowl, combine the olive oil and granulated sugar. Whisk together until well blended.
4. Add the eggs to the olive oil mixture one at a time, beating well after each addition until the mixture is smooth and glossy.
5. In a separate bowl, combine the flour, baking powder, and salt. Whisk to blend.
6. Gradually add the flour mixture to the olive oil mixture, alternating with the orange juice, beginning and ending with the flour. Stir in the orange zest. Mix until just combined to keep the cake tender.
7. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
8. Bake for 40-45 minutes, or until the top is golden and a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
10. Once the cake is cool, dust the top generously with powdered sugar before slicing and serving.