Olive Oil Cake with Orange Marmalade
Adapted from Food52
| Yield: 10- 12 servings | Time : 1 hour 30 minutes |
Heat oven to 350F. Grease a 9 inch cake pan with at least 2 inch sides with cooking spray and line the bottom with parchment paper.
In a bowl whisk together the flour, sugar, salt, baking soda and powder. In a larger bowl whisk together the olive oil, milk, eggs, orange juice and zest, until combined. Add the dry ingredients and whisk just until no flour remains.
Pour the batter into prepared pan and bake for an hour until the top is golden and when a toothpick is inserted it comes out clean. Let cake cool for 30 minutes in the pan, then run a knife around the edge and invert onto a wire rack until completely cooled.
Once cake is cooled, cut into slices and serve with fresh whipped cream and orange marmalade.
2 cups flour
1 ¾ cups sugar
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 ⅓ cups olive oil
1 ¼ cups whole milk
1 ½ tablespoon grated orange zest
½ cup fresh orange juice
Fresh whipped cream, optional
Warm orange marmalade, for serving