Orange Olive Oil Cake

Searching for options for dairy-free desserts, I came across recipes for cakes and brownies made with olive oil. The idea interested me because I think olive oil always provides a touch of flavor that I enjoy.  That flavor note pairs well with the orange zest and freshly squeezed orange juice added to this batter. The result is a cake that is fresh with citrus flavor, super moist and a bit like pound cake, only lighter. A sprinkle of powdered sugar on top is all it needs.

This recipe comes from The Merchant Baker.

Ingredients

Zest from 1 1/2 oranges
3/4 cup freshly squeezed orange juice - from 3 - 4 oranges
1 3/4 cup flour
1 tsp. baking powder
1/8 tsp cardamom (optional)
3/4 tsp. salt
3 eggs
1 1/4 cup sugar
3/4 cup mild olive oil
Confectioner's sugar for sprinkling

Instructions

Preheat oven to 350 degrees. Spray a 9-inch springform pan with cooking spray. Cut a piece of parchment paper to fit on the bottom of the pan and spray with cooking spray.

Whisk together flour, baking power, salt and cardamom (if using) in small bowl.
With electric mixer, beat eggs on medium high heat about one minute.
Slowly add the sugar and continue beating until light and pale yellow, about 3 minutes.
Switch mixer to low speed. Alternately add portions of flour mixture and oil to the batter, beginning and ending with flour.
Add the orange juice and zest and mix until thoroughly combined.
Pour batter into prepared pan.
Bake 45-55 minutes or until toothpick inserted in center comes out with just a few crumbs.
If the cake is becoming too brown before it is done, you can tent the top with a piece of foil.
Allow to cool for 10 minutes in pan. Then, remove cake from springform pan and allow to cool completely,
Cover cake. For best flavor, allow the cake to sit overnight.
Sprinkle with powdered sugar and serve.