Olive Oil Cake

I adapted this from the Tuscan olive oil and wine producer, Tenuta di Capezzana.

3 eggs

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).