Orange-Scented Olive Oil Cake

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Preparation info

  • Makes

    two

    round cakes
    • Difficulty

      Medium

Appears in

The Modern Baker

The Modern Baker

By Nick Malgieri

Published 2008

  • About

This intriguing recipe comes from my friend Fritz Blank, chef-owner of Deux Cheminées, one of Philadelphia’s loveliest restaurants. I like to use pure, rather than extra virgin, olive oil to prepare it.

Ingredients

  • 3 large navel oranges
  • 3 large eggs
  • cups sugar

Method

  1. Set a rack in the middle level of the oven and preheat to 350°F (180°C).
  2. Grate the zest from the oranges and place in a large mixing howl. Use a knife to completely remove the remaining skin and hitter white pith from the oranges. Cut the oranges into -inch (