Italian Olive Oil Cake
Description
This simple olive oil cake from Chef John is moist, not too sweet, with a delicious hint of orange. It might be the easiest cake you've ever made!
Ingredients
•
3 cups all-purpose flour
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1 1/2 teaspoons kosher salt
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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3 large eggs
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1 3/4 cups white sugar
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1 cup extra-virgin olive oil, plus more for greasing
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1 cup whole milk
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1 tablespoon honey
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2 tablespoons freshly grated orange zest (2 oranges)
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1 tablespoon powdered sugar for dusting
Directions
1
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2
Line the bottom of a springform pan with a round piece of parchment paper and generously grease with olive oil. Grease the sides of the pan with olive oil as well.
3
Combine flour, salt, baking powder, and baking soda in a bowl; whisk together until evenly combined.
4
Combine eggs, sugar, olive oil, milk, honey, and orange zest in a second bowl. Starting slowly at first, whisk together until mixture is smooth. Stir in flour mixture until everything is just mixed together and flour has disappeared. Do not overmix.
5
Pour batter into the prepared pan and tap pan a few times against the work surface to remove any air bubbles.
6
Bake in the preheated oven until the cake is browned on the surface and a wooden skewer inserted into the center of the cake comes out clean, 60 to 70 minutes. Make sure to not overbake.
7
Transfer cake to a wire rack and allow to cool for 30 minutes. Loosen edge of the cake by running a knife around the sides of the pan. Remove from the pan and allow to cool completely, another 30 minutes. Dust with powdered sugar if desired.
8
Serve and enjoy!