1 1/2 cups extra-virgin olive oil, preferably from Provence or Languedoc (I recommend L'Olivier Extra Virgin Olive Oil)*
1 1/2 cups milk
2 1/2 cups granulated sugar
Grated zest of 3 oranges, plus 1 orange, sliced, for garnish
2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
Confectioners' sugar, for dusting
1. Preheat oven to 350 degrees F/180 degrees C. Butter a 12-inch cake pan. Line pan with parchment paper and butter and flour the paper.
2. In a large bowl, whisk together the eggs and granulated sugar until blended. Add the olive oil, milk and orange zest, mix well. In another bowl, stir together the flour, baking powder, baking soda, and salt. Add to the egg mixture, stirring just until blended. Be careful not to over mix. Pour the batter into the prepared pan.
3. Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Remove to a wire rack to cool completely. Loosen the sides with a knife, remove parchment paper and invert cake onto a serving plate.
4. Dust the cake with confectioners' sugar and cut into slices. Garnish the individual servings with fresh orange slices.
Makes 12 servings.
L'Olivier Extra Virgin Olive Oil may be purchased at many gourmet food stores or online at Amazon.com, Igourmet.com and other stores on the internet.
A L'Olivier is France's most respected oil specialist. Founded in 1822, their quaint shop in the old Marais quarter of Paris is still serving Parisians who know their oils. A L'Olivier consistently produces the extra virgin quality most admired by the French. Distinctly sweet, fragrant and fruity oil in the Provencal style. Low acidity and versatile. Ideal when you want a fruity but mild olive flavor.
Photograph taken by Diana Baker Woodall© 2001
Date: October 8, 2001