Orange-scented Olive Oil Cake

Hi y’all! Hope you are having a great week? I was looking to bake with another type of fat instead of always butter and I came across this wonderful recipe (after trying a few) by Nick Malgieri(impressive baking book) incorporating olive oil. I love olive oil and use it a lot when cooking. This recipe is pretty easy to make and it will definitely be a crowd-pleaser at any event. The cake came out very moist and tasty and everyone who tried it loved it:)

Ingredients: To make two 9-inch round cakes (I made only one 8 inch round cake)

3 large navel oranges

3 large eggs

21/2 cups sugar

11/2 cups pure olive oil

11/2 cups of milk

21/2 cups of all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Instructions:

Set a rack in the middle level of the oven and preheat to 350 degrees

Grate the zest from the oranges and place in a large mixing bowl. Use a knife to completely remove the remaining skin and bitter white pith from the oranges. Cut into thick slices and refrigerate.

Add the eggs to the orange zest and whisk well to mix. Whisk 1 cup of sugar and continue whisking till it lightens, about 1 minute. Whisk in the oil followed by the milk.

In another bowl stir the remaining 11/2 cups of sugar with the flour, baking powder, baking soda, and salt. Whisk the dry mixture into the eggs in 3 separate additions until smooth.

Divide the batter equally between the 2 pans.

Bake until its well risen, deep golden color about 50 minutes.

Cool cakes on rack for 5 minutes.

It can stay out up to 24 hours at room temperature. Freezes well up to a month.