Orange–Olive Oil Cake

Name: Orange–Olive Oil Cake
Yield: Makes one 9-inch (23-cm) single-layer cake
Cuisine: Italian
Ingredients: 2 large eggs; Zest of 1 large orange; 1 cup (240 ml) crème fraîche or sour cream; ¼ cup plus 2 tablespoons (90 ml) whole milk; ¼ teaspoon kosher salt; 1½ teaspoons plus ⅛ teaspoon baking powder; ⅓ cup plus 1 tablespoon (105 ml) olive oil; 1 cup plus 2 tablespoons (225 g) granulated sugar; Zest of 1 large tangelo; Fresh mint leaves, for garnish; 1 tablespoon confectioners’ sugar, plus more for dusting

Preparation info

Makes
one
9 inch 23 cm ) single-layer cake

Difficulty
Easy

Appears in

The Everyday Art of Gluten-Free

By Karen Morgan

Published 2014

About

Infusing the eggs with the orange zest is the trick that gets the citrusy, aromatic tang that permeates every bite of this Italian classic. “Light” olive oil and extra-virgin work equally well in this cake, so don’t feel like you have to use your finest bottle. This cake is a go-to for serving just about any time of day.

Ingredients

2 large eggs
Zest of 1 large orange
Zest of 1 large

Europe
Italy
Cake
Gluten-free
Vegetarian
Mediterranean

Method

Preheat the oven to 350°F (175°C). Spray a 9-inch (23-cm) springform pan with nonstick cooking spray and line the bottom with parchment paper cut to fit. Spray the paper with nonstick cooking spray as well.

In the bowl of the stand mixer fitted with the whisk attachment, combin