Olive Oil Cake
I adapted this from the Tuscan olive oil and wine producer, Tenuta di Capezzana.
2 1/2 cups sugar
1 1/2 cups extra-virgin olive oil
1 1/2 cups milk
Grated zest of 2-3 oranges or lemons
2 cups unbleached all-purpose flour
1 teaspoon baking powder
Large pinch of salt
Preheat the oven to 350 F. Butter and flour a 12-inch cake pan (I usually make this in a 12-inch cast iron skillet). In a large bowl, whisk together the eggs and granulated sugar. Add the olive oil, milk, and orange zest.
In another bowl, stir together the flour, baking powder, and salt. Make a well in the dry ingredients, and slowly add the egg mixture, stirring just until blended. Do not over mix. Pour the batter into the prepared pan.
Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes. I let the cake cool in the skillet, and serve it from the pan. but you could let it to cool completely, loosen the sides with a knife, and invert onto a serving plate (hold the plate against cake pan and flip…hopefully it will come out in one piece).