Olive Oil Cake

Mmm, this Olive Oil Cake Recipe is truly delicious. It produces a light but moist cake with a citrus tang, which contains no fat other than olive oil - a healthy choice.

I did cut the oil to 1 cup, still very moist and light.

Ingredients

• 2 cups (480 ml) all-purpose flour
• 1/2 teaspoon (2.5 ml) baking soda
• 1/2 teaspoon (2.5 ml) baking powder
• 1 teaspoon (5 ml) kosher salt
• 3 large eggs
• 2 cups (480 ml) sugar
• 1/4 cup (60 ml) fresh orange juice
• 1 1/4 cups (300 ml) milk
• 1 1/2 cups (360 ml) good-quality extra-virgin olive oil
• 1/4 cup (60 ml) orange liqueur, such as Grand Marnier
• 3 teaspoons (15 ml) finely grated lemon zest
• 1/2 cup (120 ml) bleached almonds, chopped fine
• Confectioners’ sugar, for dusting
• Fresh berries and mint, for garnish

Directions

1. Preheat the oven to 350 degrees F (175°C). Spray the bottom and sides of a 10-inch (25 cm) round cake pan with nonstick spray. Cut a piece of parchment paper into a circle and set it in the bottom of the pan.
2. In a mixing bowl, sift together the flour, baking soda, baking powder, and salt.
3. In a separate large bowl, cream together the eggs and sugar with a whisk. Add the orange juice, milk, olive oil, orange liqueur, and lemon zest.
4. Mix the dry mixture into the wet mixture and whisk until well blended. Pour the mix into the prepared cake pan and sprinkle the almonds on top of the cake.
5. Bake for 1 hour, until the cake springs back to the touch. Remove the cake from the pan and place on a rack to cool.
6. Run a knife around the edges and place the olive oil cake on a stand. Dust with confectioners’ sugar and garnish with fresh berries and mint.