Extra-Virgin Olive Oil Cake
May 20, 2012 12:24 am
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Extra-Virgin Olive Oil Cake
PG tested
This simple, delicious cake is a great summer staple. Hardy enough to transport to pot-lucks and picnics, it goes great with all kinds of summer fruit. -- China Millman
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- Pinch of salt
- 1 1/2 cups sugar
- 4 large eggs
- 1/2 cup orange juice
- 3/4 cup extra-virgin olive oil
- 3/4 teaspoon vanilla extract
Heat the oven to 350 degrees. Spray a 9- or 10-inch cake pan with vegetable oil spray or lightly oil it. Cut a piece of parchment to fit the bottom of the pan and lightly spray or oil it.
In a small bowl, whisk together the flour, baking powder and salt. In a large bowl, whisk the sugar and eggs until the color lightens somewhat. Add the orange juice, olive oil and vanilla extract and whisk to combine.
Add the flour mixture in three additions, mixing well between each one. Pour the batter into the prepared pan and bake until a toothpick inserted toward the middle of the cake comes out clean, 45 to 50 minutes. Let cool on a rack for 10 minutes and then invert the cake onto a cooling rack. Wrap in plastic wrap when completely cool. The cake will keep for about 2 days. It also freezes really well wrapped in plastic wrap.
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