Created By: Anna and Michael Olson
Difficutly: moderate
Time: 30 Min
Portion: 10 servings
Ingredients:
Cake
- 1 large egg
- 1 large egg white
- 1 1/4 cups sugar (300 ml)
- 2/3 cup extra virgin olive oil (150 ml)
- 3/4 cup 2 % milk (175 ml)
- 2 tbsp lemon zest (or orange zest) (25 ml)
- 1 cup all purpose flour (250 ml)
- 1/4 tsp baking powder (1 ml)
- 1/4 tsp baking soda (1 ml)
- Dash of salt
Steeped Citrus
- 2 navel oranges
- 2 tangerines
- 2 blood oranges, or grapefruit
- 2 tbsp extra virgin olive oil (25 ml)
Directions:
Cake
- Preheat oven to 350 °F (180 °C) and grease and flour an 8-inch (20 cm) cake pan. Whisk egg, egg white, sugar, olive oil, milk and lemon or orange zest. In another bowl, stir together flour, baking powder, baking soda and salt. Add flour mixture to olive oil mixture and stir slowly just until blended. Scrape batter into prepared pan and bake for 45 to 55 minutes, until a skewer inserted in the center of the cake comes out clean. Let cool in the pan and serve at room temperature dusted with icing sugar and Steeped Citrus.
Steeped Citrus
- Remove peel, pith and membranes from oranges by lopping off the top and bottom of the orange with a serrated knife, and slicing down the sides of the orange on a cutting board. Using a paring knife, slice in between the membranes to loosen and pull out skin-free orange segments. Toss in a bowl with olive oil and serve spooned next to olive oil cake.