Orange Cake
Orange-scented olive oil cake with a moist crumb, served alongside fresh orange slices.
Ingredients
large navel oranges
3
large eggs
3
sugar
2 cups
pure olive oil
1 cup
milk
1 cup
all-purpose flour (spoon flour into a dry-measure cup and level off)
2 cups
baking powder
1 tsp
baking soda
1 tsp
salt
1 tsp
Instructions
1
Step 1
Set a rack in the middle level of the oven and preheat to 350°F (180°C).
2
Step 2
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 the oranges into 3/8-inch (1-cm) thick slices and refrigerate, covered, for serving.
3
Step 3
Add the eggs to the orange zest and whisk well to mix. Whisk in 1 cup of the sugar and continue whisking until the mixture lightens, about 1 minute. Whisk in the oil, followed by the milk.
4
Step 4
In another bowl, stir together the remaining 1 1/2 cups of sugar with the flour, baking powder, baking soda, and salt. Whisk the dry mixture into the egg mixture in 3 separate additions, whisking smooth after each addition.
5
Step 5
Divide the batter equally between the 2 prepared pans.
6
Step 6
Bake the cakes until they are well risen, deep golden, and firm in the center when pressed with a fingertip, 50 to 55 minutes.
7
Step 7
Cool the cakes on racks for 5 minutes, then unmold, turn right side up again, and cool completely on racks.
