Orange Olive Oil Cake
cup extra virgin olive oil
cup 2 %milk
zest of 2 oranges or tangerines
cup + 2 Tbsp all purpose flour
tsp baking powder
tsp baking soda
icing sugar for dusting
blood oranges, clementines or limes
Tbsp good quality extra virgin olive oil
Preheat oven to 350 °F and butter and flour a 9-inch round cake pan.
In a large bowl, whisk eggs and sugar. Add olive oil, milk and orange zest and mix well. In a separate bowl, stir flour, baking powder, baking soda and salt. Add to olive oil batter and stir just until smooth. Pour into prepared pan and bake for 40 to 50 minutes, until a tester inserted into the center of the cake comes out clean.
Let cake cool completely, then turn out onto a plate and dust with icing sugar.
Cut away skin and pith from outside of oranges and cut out sections of orange with a paring knife, pulling the orange segment out of its membrane. Immediately before serving, toss oranges with olive oil and sugar and serve with a slice of cake.