Orange Olive Oil Cake2013-09-13
- Yield : 9" cake
- Servings : 8
- Prep Time : 10m
- Cook Time : 35m
- Ready In : 60m
This cake goes quickly every time I make it.
Use fresh orange zest and then the juice from the oranges to fill 1/2 C. Add a little water if you come up short.
- 2 C. all-purpose flour
- 1 t. baking soda
- 1 t. baking powder
- 3/4 t. sea salt
- 1 C. granulated sugar
- 1/2 C. orange juice
- 1/2 C. olive oil
- 2 t. vanilla
- zest of two oranges
Preheat oven to 350F. Lightly oil a 9" round cake pan.
Sift together flour, baking soda, baking powder and salt. Mix well. Set aside.
In another bowl, whisk together sugar, orange juice, olive oil, vanilla and orange zest.
Add dry ingredients to wet and mix until just combined.
Pour batter into cake pan and bake 35 minutes or until a tester comes out clean and edges of cake have begun to pull away from the pan.
Allow cake to cool completely before unmolding from pan.
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