Orange-Scented Olive Oil Cake
Prep: 30 minutes
Bake: 40 minutes • Serves: 12
1-3/4 cups PICS all-purpose flour plus additional for dusting pan
1-1/2 teaspoons PICS baking powder
1 teaspoon PICS ground cinnamon
1/2 teaspoon PICS salt
1/4 teaspoon ground nutmeg
1 cup PICS extra-virgin olive oil
1/2 cup fresh orange juice
3 PICS large eggs, at room temperature
1 cup PICS granulated sugar
2 tablespoons orange zest
PICS powdered sugar for dusting
1.Preheat oven to 350°. Spray 9-inch round cake pan with baking spray; dust bottom and sides of pan with flour.
2.In medium bowl, sift together flour, baking powder, cinnamon, salt and nutmeg. In small bowl, combine oil and orange juice.
3.In large bowl, with mixer on medium speed, beat eggs, sugar and orange zest 3 minutes or until pale and thickened, scraping bowl occasionally with rubber spatula. Reduce
speed to low; alternately add flour mixture and oil mixture and beat 1 minute, scraping bowl occasionally.
4.Pour batter into prepared pan. Bake 40 to 45 minutes or until toothpick inserted in center comes out with a few crumbs and sides pull away from the pan. Cool in pan on wire rack. Run small knife around edge of pan to loosen; remove cake from pan. Dust top of cake with powdered sugar.
Approximate nutritional values per serving:
314 Calories, 19g Fat (3g Saturated), 46mg Cholesterol,
176mg Sodium, 32g Carbohydrates, 1g Fiber, 4g Protein
Chef Tip:
This cake can be made up to 3 days in advance as it tastes even better as it sits.