Ingredients:
Dry Ingredients:
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1¼ cups (250 g) granulated sugar
- 3 large eggs, at room temperature
- 1 cup (237 ml) olive oil
- ½ cup (118 ml) freshly squeezed orange juice, at room temperature
- ½ cup (118 ml) whole milk, at room temperature
Optional Topping:
- Powdered sugar
Instructions:
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Preheat the Oven: Set your oven to 350°F (177°C). Grease a 9-inch (23 cm) springform or cake pan and line the bottom with parchment paper.
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Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
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Infuse Sugar with Orange Zest: In a separate large mixing bowl, combine the granulated sugar and orange zest. Use your fingers to rub the zest into the sugar until it resembles wet sand, releasing the aromatic oils.
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Incorporate Eggs: Add the eggs to the sugar mixture. Using an electric mixer on low speed, mix until the eggs are fully combined. Increase the speed to high and beat for 4-5 minutes until the mixture is thick and pale yellow.
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Add Olive Oil: With the mixer on medium speed, slowly drizzle in the olive oil. Once fully added, increase the speed to high and beat for an additional minute to ensure thorough incorporation.
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Mix in Liquids: On low speed, add the freshly squeezed orange juice and milk to the mixture, blending until just combined.
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Combine with Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated. Avoid overmixing to ensure a tender cake.
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Pour and Bake: Pour the batter into the prepared pan, smoothing the top. If desired, sprinkle 2 tablespoons of granulated sugar over the top for a thin, crackled crust. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
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Cool the Cake: Allow the cake to cool in the pan for 15-20 minutes. Run a knife around the edge to loosen, then remove the cake from the pan and let it cool completely on a wire rack.
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Serve: Once cooled, dust the top with powdered sugar if desired. Slice and enjoy!