Orange Olive Oil Cake (Print Version)

# Ingredients:

→ For the cake

01 - 2 cups (240 g) all-purpose flour
02 - 1 teaspoon baking powder
03 - ¼ teaspoon baking soda
04 - ½ teaspoon salt
05 - 1¼ cups (250 g) granulated sugar
06 - 2 large oranges, zested (or 3 medium oranges)
07 - 3 large eggs, room temperature
08 - 1 cup (237 ml) olive oil
09 - ½ cup (118 ml) fresh orange juice, room temperature
10 - ½ cup (118 ml) whole milk, room temperature

→ For topping

11 - 2 tablespoons (25 g) granulated sugar (optional, for crackle crust)
12 - Powdered sugar and orange slices for serving (optional)

# Instructions:

01 - Preheat your oven to 350°F (177°C). Prepare a 9-inch (23 cm) springform pan or cake pan by greasing it and lining the bottom with parchment paper. The springform pan makes it easier to remove the cake without damaging it.
02 - In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this mixture aside while you prepare the wet ingredients.
03 - In a large mixing bowl fitted with a whisk attachment (or using a hand mixer with beaters), combine the granulated sugar and orange zest. Whip these together until they reach the consistency of wet sand. This step is crucial as it releases the essential oils from the zest, infusing the sugar with intense orange flavor.
04 - On low speed, whisk the eggs into the orange-infused sugar until just combined. Then increase the speed to high and whip for 4-5 minutes until the mixture becomes thick and light yellow in color. This extended whipping creates air bubbles that give the cake its light, fluffy texture.
05 - With the mixer running on medium speed, slowly stream in the olive oil in a thin, steady pour. Once all the oil has been added, increase the speed to high and beat for another minute. Scrape down the sides and bottom of the bowl as needed to ensure everything is well incorporated.
06 - Reduce the mixer to low speed and add the room temperature orange juice and milk. Mix until just combined. Don't overmix at this stage or you might deflate some of the air you've worked to incorporate.
07 - Still on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix only until just incorporated - the batter should be smooth but be careful not to overmix. Pour the batter evenly into your prepared pan.
08 - If you'd like a thin, crackly crust on your cake, sprinkle the 2 tablespoons of granulated sugar evenly over the top of the batter before baking.
09 - Bake the cake for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The crust should be golden brown, and the top should spring back when gently pressed. Be careful if you added the sugar topping, as it will be very hot.
10 - Allow the cake to cool in the pan for 15-20 minutes. If using a springform pan, gently release the sides and let the cake cool for another 5-10 minutes. Transfer to a serving plate or serve directly from the base of the pan. If desired, dust with powdered sugar and garnish with fresh orange slices before serving.

# Notes:

01 - For the best flavor, use a good quality olive oil - it doesn't need to be your most expensive variety, but the flavor will be noticeable in the final cake.
02 - Having all your liquid ingredients at room temperature helps them incorporate more smoothly and creates a more uniform cake texture.
03 - This cake will keep well in an airtight container at room temperature for up to one week. Remember to remove any fresh orange slice garnishes before storing.
04 - The cake tastes even better the day after baking, as the flavors have time to meld and develop.

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