Olive Oil Cake

Mmm, this Olive Oil Cake Recipe is truly delicious. It produces a light but moist cake with a citrus tang, which contains no fat other than olive oil – a healthy choice.

I did cut the oil to 1 cup, still very moist and light.

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon kosher salt
3 large eggs
2 cups sugar
1/4 cup fresh orange juice
1 1/4 cups milk
1 1/2 cups good-quality extra-virgin olive oil
1/4 cup orange liqueur, such as Grand Marnier
3 teaspoons finely grated lemon zest
1/2 cup bleached almonds, chopped fine
Confectioners’ sugar, for dusting
Fresh berries and mint, for garnish

DIRECTIONS: Preheat the oven to 350 degrees F. Spray the bottom and sides of a 10-inch round cake pan with nonstick spray. Cut a piece of parchment paper into a circle and set in the bottom of the pan.

In a mixing bowl, sift together the flour, baking soda, baking powder and salt. In a separate large bowl, cream together the eggs and sugar with a whisk. Add the orange juice, milk, olive oil, orange liqueur and lemon zest.

Mix the dry mixture into the wet mixture. Whisk until blended well. Pour the mix into the prepared cake pan. Sprinkle the almonds on top of the cake.

Bake for 1 hour, until the cake springs back to the touch. Remove cake from pan and place on a rack to cool. Run a knife around the edges and place the olive oil cake on a stand. Dust with confectioners’ sugar, garnish with fresh berries and mint