Orange-Olive Oil Cake

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very good)
Blake Golden   •  29 Aug   •  Report
This is a good cake, however: if you're using extra virgin olive oil, use 1 cup only-it's more than enough. 1/2 a tspn of vanilla extract would be nice. This cake needs a little more orange zest (perhaps 1 medium orange's zest or half of a large orange's), otherwise an orange glaze to slightly enhance the orange flavor. Do NOT eat this cake until 3 days after you have baked it. If you eat it before, it'll just taste like "eggs" or "French toast" as everyone who tasted it told me. Otherwise, it's a good, moist, melt-in-your-mouth pound cake.
2b9cff548782   •  13 Apr   •  Report
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Nonstick baking spray with flour

4 to 5 large navel oranges

3 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 3/4 teaspoons kosher salt

5 large eggs

3 cups granulated sugar

1 1/2 cups mild extra-virgin olive oil

Confectioners’ sugar, for sprinkling

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