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Preparation Time: 15 minutes
Baking Time: 45 minutes
Total Time: 1 hour
Portion: 8–10
Ingredients
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 large eggs
¾ cup sugar
½ cup Redstone Extra Virgin Olive Oil (or any good quality olive oil)
¾ cup milk (almond milk can be used for a lighter version)
1 tablespoon orange zest (it’s optional but gives a nice flavor)
2 tablespoons fresh orange juice or lemon juice
1 teaspoon vanilla extract
Powdered sugar, for dusting
Instructions
Oven Preheating
Set the oven to 350°F (180°C). Rub a 9-inch round cake pan with olive oil and cover it with parchment paper.
Prepare Dry Ingredients
Mix flour, baking powder, baking soda, and salt in a bowl with a whisk. Keep it aside.
Prepare Wet Ingredients
In another large bowl, combine eggs and sugar. Using an electric mixer, beat the mixture until it becomes light and fluffy (2–3 minutes).
Keep mixing without stopping, and drip by drip add Redstone Olive Oil.
Flavor
Combine the milk with the other ingredients: the orange zest, the orange juice, and the vanilla extract.
Combine
Add the dry ingredients to the wet ingredients, in stages, one after the other. Stir gently to combine the ingredients (being careful not to overmix).
Put in oven
Fill the prepared pan with batter.
Oven time: 40–45 minutes a toothpick inserted in the middle of the cooked cake will come out clean.
Cool & Serve
Wait for the cake to cool for 10 minutes in the pan and then place it on a wire rack.
Before serving, sprinkle powdered sugar on top of the cake.
Optional Add-Ins
Some chopped almonds or pistachios
Fresh rosemary if you want the herbal flavor
Instead of milk, use Greek yogurt for more richness
Serving Tip
Enjoy this cake with a little Redstone Extra Virgin Olive Oil drizzled on top and a dollop of whipped cream or yogurt—light, aromatic, and a perfect representation of Mediterranean chic.
