Name: Orange-Scented Olive Oil Cake
Yield: Makes two 9-inch (22½-inch) round cakes
Cuisine: United States
Ingredients: 1½ cups milk; ½ teaspoon salt; 2½ cups all-purpose flour (spoon flour into a dry-measure cup and level off); ½ teaspoon baking soda; 1½ cups pure olive oil; ½ teaspoon baking powder; 3 large eggs; 3 large navel oranges; 2½ cups sugar

Preparation info

Makes
two
round cakes

Difficulty
Medium

Appears in

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
2½ cups sugar

Method

Set a rack in the middle level of the oven and preheat to 350°F (180°C).
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 ⅜-inch (

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Orange-Scented Olive Oil Cake

Ingredients

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