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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Orange and Olive Oil Cake Recipe

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This recipe for Orange and Olive Oil Cake is from Collection of Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Unsalted butter, for greasing

2 cups self-rising flour, plus more for dusting
4 large eggs
1 cup granulated sugar
2 tablespoons finely grated orange zest
½ teaspoon kosher salt
1 cup fresh orange juice
1 cup extra-virgin olive oil
Confectioners' sugar, for dusting
Directions:
Directions:
Preheat the oven to 350º. Line the bottom of a 10-inch cake pan with parchment paper. Butter the paper and the side of the pan and dust with flour.
In a large bowl, using an electric mixer, beat the eggs with the granulated sugar, orange zest and salt. In a medium bowl, combine the orange juice and olive oil. At low speed, gradually beat the orange juice mixture into the egg mixture. Beat in the 2 cups of flour in 3 additions until a smooth batter forms.
Scrape the batter into the prepared pan and bake for 45-50 minutes, until the cake is golden and a toothpick inserted in the center comes out clean. Let the cake cool completely; unmold and discard the paper. Dust with confectioners' sugar and serve.

If making ahead: The cake can be stored in an airtight container for 2 days; dust with confectioners' sugar before serving.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
1 hour and 20 minutes
Personal Notes:
Personal Notes:
This is one of my favorite cake recipes that I found by accident. It's a wonderful tender cake! It's a cake reinvented by using olive oil instead of butter. It's healthier and makes the most of ingredients I already have in the kitchen.

 

 

 

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