“This recipe creates a cake that is dense, orangey, and spicy with cinnamon and cloves. It’s not light on the olive oil and that is really the way it should be”-Mina Stone
3 large eggs 1 1/2 cups of extra-virgin olive oil 1 1/4 cups organic granulated sugar, plus one tablespoon to sprinkle on top 1 1/4 cups of milk 1/4 cup of fresh orange juice zest of 1 orange 2 cups of gluten-free flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1 teaspoon salt
Preheat the oven to 350 F
Lightly oil a ten-inch round cake pan and dust with flour
Whisk the eggs with the olive oil in a bowl until combined. Add the sugar and whisk well to incorporate. Add the milk, orange juice, and orange zest and whisk again.
In a separate bowl, mix the other dry ingredients (gluten-free flour, baking soda, baking powder, cinnamon, cloves, and salt), and make a well in the center.
Pour the olive oil mixture into the dry ingredients and whisk, starting from the center and working outward, until the batter is smooth.
Pour the batter into the prepared pan and sprinkle another tablespoon of sugar on top.
Bake for 50-60 minutes. The cake is ready when the top is crusty and dark brown and a knife inserted in the middle comes out clean.
-adapted from a recipe by Mina Stone from Cooking for Artists-