This recipe was recommended to us by a talented baker who pronounced it a keeper, one of the best cake recipes in her files.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/4 cups sugar
- 3 eggs
- 3/4 cup best quality extra virgin olive oil
- 3/4 cup whole milk
- 1 to 2 teaspoons grated orange zest
- Juice of 1 orange
Preheat the oven to 350°F. Butter the sides of a 9-inch springform pan and line the bottom with parchment paper.
In a small bowl, stir the flour and baking powder together.
Place the sugar and eggs in the bowl of a stand mixer. Beat on medium speed until thick and pale yellow, about 3 to 5 minutes.
Add the olive oil, milk, orange zest, and orange juice and beat for another minute or two. Turn off the machine and fold in the flour mixture by hand.
Scrape into the prepared baking pan. Bake for 45 minutes, or until golden brown and a knife inserted into the center comes out clean. Cool on a rack completely before serving.
Makes one 9-inch cake, serving 8 to 10 — Recipe from The London Cookbook by Aleksandra Crapanzano, Ten Speed Press (2016)