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Italian Olive Oil Cake
Italian Olive Oil Cake
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
135 minutes
Chef John's moist olive oil cake is subtly sweet, infused with delightful orange flavors. Effortlessly easy to whip up!
Ingredients:
  • 3 cups all-purpose flour
  • 1.5 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 3 large eggs
  • 1.75 cups white sugar
  • 1 cup extra-virgin olive oil, plus more for greasing
  • 1 cup whole milk
  • 1 tablespoon honey
  • 2 tablespoons freshly grated orange zest (2 oranges)
  • 1 tablespoon powdered sugar for dusting
Instructions:
  • Collect all your ingredients and preheat the oven to 350 degrees F (175 degrees C).
  • Prepare the springform pan by lining the bottom with parchment paper and greasing both the bottom and sides generously with olive oil.
  • In a bowl, whisk together flour, salt, baking powder, and baking soda until fully combined.
  • In a separate bowl, blend eggs, sugar, olive oil, milk, honey, and orange zest. Gently whisk until smooth. Fold in the flour mixture until just combined and flour is fully incorporated. Avoid overmixing.
  • Transfer the batter into the pan and gently tap it on the counter to eliminate air bubbles.
  • Bake in the preheated oven for 60 to 70 minutes until the cake is golden on top and a wooden skewer inserted in the center comes out clean. Be careful not to overbake.
  • Cool the cake on a wire rack for 30 minutes, then loosen the edge by gently running a knife around the sides of the pan. Carefully remove the cake from the pan and let it cool completely for another 30 minutes. Optionally, dust with powdered sugar before serving.
  • Savor and indulge!

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