Orange Olive Oil Cake

Instructions

1. Step 1

   Heat the oven to 175°C. Line the bottom of the cake pan with baking paper, then brush the pan with 1 tsp (5 ml) olive oil.

   Ingredients used: 5.0 ml Extra Virgin Olive Oil

   Cookware: 8-inch round cake pan, Baking paper, oven

2. Step 2

   Whisk the flour, baking powder, and salt together in a medium mixing bowl.

   Ingredients used: 8.0 gr Baking Powder, 2.0 gr Fine Salt, 200.0 gr Wheat Flour

   Cookware: Medium mixing bowl, whisk

3. Step 3

   Whisk the eggs and granulated sugar in a large mixing bowl until pale, smooth, and slightly thickened.

   Timer: 3 min (fixed)

   Ingredients used: 3.0 piece Egg, 200.0 gr Granulated Sugar

   Cookware: Large Mixing Bowl, whisk

4. Step 4

   Whisk in the remaining ½ cup (115 ml) olive oil, followed by the orange juice, orange zest, and vanilla extract.

   Ingredients used: 115.0 ml Extra Virgin Olive Oil, 120.0 ml Orange Juice, 6.0 gr Orange Zest, 5.0 ml Vanilla Extract

   Cookware: Large Mixing Bowl, whisk

5. Step 5

   Add the flour mixture to the wet mixture and fold just until the batter is evenly combined.

   Cookware: Large Mixing Bowl, rubber spatula

6. Step 6

   Transfer the batter to the prepared pan and level the surface. Bake at 175°C until golden and a skewer inserted in the center comes out clean, 40 to 45 minutes.

   Timer: 40 min (fixed)

   Cookware: 8-inch round cake pan, oven, rubber spatula

7. Step 7

   Cool the cake in the pan for 15 minutes, then turn it out onto a wire rack and let it cool completely.

   Timer: 45 min (fixed)

   Cookware: 8-inch round cake pan, wire rack

8. Step 8

   Sift the powdered sugar evenly over the cooled cake before slicing.

   Ingredients used: 15.0 gr Powdered Sugar

   Cookware: fine mesh sieve, wire rack