Organic orange olive oil cake, dairy free
Ingredients
3 eggs
3/4 cup granulated sugar
2 small organic oranges
2/3 cup olive oil
1 1/2 cup flour
2 tsp baking powder
pinch of salt
confectioner sugar to dust
Preheat oven to 350°F
In a large bowl, crack eggs (discard shelves), add 3/4 cup granulated sugar, and mix with an electric mixer for about 8 minutes, until the eggs and sugar are thoroughly combined in a light and fluffy foamy mix.
While the eggs are being beaten, grate orange zest and squeeze the juice out of 2 small organic oranges. Add both to foamy egg mixture, then also add 2/3 cup of olive oil and mix another minute to combine
.
In a separate bowl, combine 1 1/2 cup flour, 2 tsp baking powder, and a pinch of salt. Sift on the egg mixture and fold in gently with a spatula by hand.
Cover the bottom of a round baking tin( 8/9 inch round) with baking paper, and grease the sides with a bit of oil, then dust lightly with flour to prevent sticking. Pour batter into baking tin and place in preheated oven to bake for about 35-40 minutes. Check with a toothpick when your cake is baked.
Remove baked cake from the oven, take out of the baking tin, and place on a rack to cool down. Once cooled, dust with confectioners sugar to decorate and serve.
Store in an air-tight container for up to 5 days.
10 servings
