Olive Oil Citrus Cake

Hello blogosphere! Mmm, good to be back.

The spring semester is well underway now. I am taking three English classes, intro to French and something called “Classics in Feminist Thought.” So far I’m enjoying most of the work…except having to read Beowulf...has anyone ever read it? What are your thoughts?

Anyway, I was really in the mood to bake something the other day and decided to make this cake. The citrus and olive oil give it a great flavor. It’s perfect for tea-time, coffee-time or anytime really. It’s amazing how relaxing an hour in the kitchen, without books, can be. I’m never going on a hiatus again…

Ingredients:

135g sugar
2 eggs
50g extra virgin olive oil

100g whole milk
120g flour
2 tsp baking powder
The zest of one orange or lemon (or half and half)
2 tbsp orange juice
pinch of salt
Confectioner's sugar

Beat the eggs with the sugar in a bowl until the mixture is pale. Add oil and mix well. In a separate bowl, combine the flour, baking powder and salt. And in yet another bowl, combine the milk, orange juice and zest. Add the flour and milk mixtures alternately to the first bowl. Combine well but don’t overmix. Pour batter into a greased baking dish and place into a cold oven. Turn the heat to 350C and bake for 35-40 minutes, until an inserted toothpick comes out clean.
Let cake rest for 10 minutes and remove from baking dish. Cool completely and decorate with confectioner’s sugar.

*Notes:

-This cake tastes best the day after baking.

-I think it would’ve turned out more moist if I’d used a spring form or square pan.