3 navel oranges
1/3 cup olive oil, plus a little more for the
½ teaspoon salt
1 cup sugar
1 ¼ cups flour
1 tablespoon baking powder
2 tablespoons powdered sugar
Preheat oven to 350 degrees F Lightly oil a
9-inch spring-form pan. Set aside.
Zest all three oranges and juice one of them.
Combine orange zest, juice, and olive oil. Set aside. In a stand mixer fitted
with a paddle attachment, beat the eggs and salt until frothy and pale. Add the
sugar a little at a time until all incorporated.
In a separate bowl whisk together the flour and
baking powder. Add to the egg-sugar mixture and beat until just combined. Stir
in the olive-oil-orange mixture until well combined. Pour batter in prepared
pan. Bake for 40-45 minutes until a toothpick inserted into the center comes
Let cake cool about 15 minutes. Run a knife
along the cake and sides of the pan to make sure it isn't sticking. Remove side
of pan. Dust top with powdered sugar and serve w/ gelato, ice cream or whipped