Valencia Orange Olive Oil Cake
Recipe Date:
May 18, 2021
Serving Size:
8
Cook Time:
00:50:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1 cup Dry Creek Olive Company Three Orchards Blend Olive Oil
- 1/2 cup Dry Creek Olive Company Valencia Orange Olive Oil
- 1 1/4 cups Whole milk
- 3 Large eggs
- 1 tbsp Grated orange zest
- 1/2 cup Freshly squeezed orange juice
- 1 3/4 cups Cane sugar
- 2 cups All purpose organic flour
- 1 1/2 tsps Salt
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 6 Sliced oranges (blood orange for a pop of color in the fall)
Directions
Preheat oven to 350 degrees.
Grease and flour a 10-inch round cake pan with olive oil. In a large bowl, whisk together the olive oils, milk, eggs, orange zest, and orange juice.
In a medium bowl, combine the sugar, flour, salt, baking powder and baking soda. Add to the wet ingredients and stir to combine well. Pour into the prepared cake pan and bake for 50 minutes until golden, the top is firm and a toothpick inserted into the top comes out clean.
Cool in the pan for 15 minutes. Turn the cake over onto a wire rack and cool for 20 minutes. Dust with powdered sugar, top with 6 sliced oranges and fresh mint.
One 10-inch cake serves 8-10. Prep Time: 10 minutes. Cooking Time: 50 minutes