Super soft and fluffy olive oil orange cake that is super easy to make. It takes only a few basic ingredients to prepare this delicious must-make cake. Just a hand whisk and some minutes of your time, you'll be enjoying this treat in no time. Do try!
1 ¼cupall purpose flour(160 g), use scoop and level method
¾cupextra virgin olive oil(190 ml)
¼cuporange juice(60 ml)
3large eggs, room temperature
zest of 1 orange
some powdered sugar
some orange peel
Mix all ingredients in a bowl and set aside.
Mix all ingredients in a jar and whisk well to combine. Set aside.
In another bowl, add in eggs and sugar. Using a hand whisk, whisk the mixture until it turns pale. This will take a few minutes.
Now we will add dry ingredients in 3 times, alternating with oil mixture. Whisk until everything is well combine after each addition but make sure you don't over mix. Try to scrape the bottom of the bowl as you go to mix better.
Pour batter in a 9 inch (23 cm) round pan that has been greased and lined at the bottom. Bang the pan 2 times on the working surface. Bake in a preheated oven at 340ºF (170ºC), fan off, at ⅔ lower rack, for 25-30 minutes or until you insert a wooden skewer in the center of the cake and it comes out clean.
Remove from the oven and leave it for 10 minutes before flipping it on a rack to cool completely.
Dust with powdered sugar and sprinkles of orange peels. Slice, serve and enjoy!
use scoop and level method if you're using cup measurements
since all oven come with different strength of temperature, I'd really recommend you to use portable thermometer for a more accurate temperature reading, thus preventing cases of cake collapsing in the middle
do not over mix the batter because then you will loose all the air, resulting a dense cake