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Step into the aromatic landscapes of the Mediterranean with our Zesty Orange Olive Oil Cake, a moist and flavorful delight hailing from the sunny kitchens of Italy. This sumptuous dessert, a delectable fusion of the region’s most beloved ingredients, carries a rich cultural significance dating back centuries. Its roots are tied to the olive groves that checkerboard the Italian countryside, and the abundant citrus orchards that perfume its air. The combination of these two ingredients in a cake is a testament to, not just the culinary genius of the Italian people, but also their resourcefulness and reverence for the natural bounty of their land.

What makes our version special is the careful balance of flavors we have achieved. We’ve taken the traditional recipe and given it a fresh twist, infusing it with generous amounts of orange zest that lend a bright, zesty note to the moist, dense crumb of the cake. The use of pure olive oil not only keeps the cake wonderfully moist but also imparts a subtle, fruity undertone that harmonizes beautifully with the bold Citrus flavor. Every bite promises an unforgettable treat for your palate – a mélange of sweet, tangy, and fruity notes, rounded off with the unique savoriness of olive oil.

We recommend serving this Zesty Orange Olive Oil Cake slightly warmed with a dusting of powdered sugar on top. Pair it with a scoop of vanilla gelato for a decadent treat or serve alongside a cup of strong espresso for a perfect Italian-style afternoon pick-me-up. Whichever way you choose, this cake promises to transport you to the sunlit terraces of Italy, right from the comfort of your own kitchen. So, roll up your sleeves and get ready to embark on a delightful culinary journey with us!

Main Ingredients

• 1 cup olive oil (extra virgin preferred for its fruity undertone)
• 2 oranges (zested and juiced)
• 1 cup sugar (granulated)
• 3 eggs (large)
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Seasonings and Spices

• 1 teaspoon vanilla extract

Optional Toppings

• for dusting powdered sugar
• 1 scoop vanilla gelato (optional, for serving)
• 1 cup espresso (optional, for serving)

Preparation

1. Preheat the oven to 350 degrees F (175 degrees C).
   Tip: Always preheat your oven before starting to mix the ingredients. This ensures that your cake will start cooking as soon as you put it in the oven.
2. Zest the two oranges and set aside the zest. Then, juice the oranges and measure out 1/2 cup of the juice for the recipe.
   Tip: If you do not have a zester, you can use the fine side of a box grater. Make sure to avoid the white pith, which can be bitter.
3. In a large bowl, beat together the eggs and sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer on medium speed.
   Tip: Beating eggs and sugar together until they are light and fluffy helps to incorporate air into the mixture, which will make the cake tender.
4. Slowly drizzle in the olive oil while continuing to mix. Add the vanilla extract and the 1/2 cup of orange juice.
   Tip: Adding the oil slowly helps it to emulsify, or mix evenly, with the other ingredients.

Cooking Instructions

1. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the egg mixture, mixing until just combined.
   Tip: Do not overmix at this stage. Overmixing can result in a dense, tough cake.
2. Fold in the orange zest.
   Tip: Folding is a gentle mixing method that helps to keep the cake light and fluffy.
3. Pour the batter into a greased and floured 9-inch cake pan. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
   Tip: If the cake is browning too quickly, you can cover it loosely with aluminum foil for the last 10-15 minutes of baking.
4. Let the cake cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
   Tip: Letting the cake cool completely before cutting into it will make it easier to slice and will prevent it from crumbling.

Finishing Touches

1. Once the cake is cooled, dust it lightly with powdered sugar.
   Tip: Use a fine-mesh sieve for dusting to get an even, light coating of powdered sugar.
2. Serve the cake slightly warmed with a scoop of vanilla gelato, or alongside a cup of strong espresso.
   Tip: To warm the cake, you can microwave individual slices for about 10-15 seconds. Be careful not to overheat, as this can make the cake dry.