
“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-
Categories:Recipe, Winter 2015/16 Almanac