3 navel oranges

1/3 cup olive oil, plus a little more for the


½ teaspoon salt

1 cup sugar

4 eggs

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

out clean.

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


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