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12 to 16
ServingsMedium
By Richard Sax and Marie Simmons
Published 2000
Olive oil is often used in baking in Greece, Italy, and throughout the Mediterranean. The oil keeps this cake moist. You have to use a mild-flavored oil, though, so that it doesn’t intrude on the other flavors.
Processing the orange zest with the sugar is a good tip to remember; it helps release all of the orange’s flavorful oils.