Orange Olive Oil Cake
Makes one 9-inch one-layer cake
Ingredients
Softened butter and flour, for prepping pan
1-1/2 cups AP (plain) flour
2 tsp baking powder
1/2 tsp salt
1 cup granulated (caster) sugar
1 TB freshly grated orange zest
1/2 cup whole milk plain Greek yogurt
1/2 cup extra-virgin olive oil
3 large eggs
1/2 tsp vanilla extract
Method
1. Preheat oven to 350F/180C/Gas mark 4 and set rack to the middle position. Rub butter inside 9-inch round cake pan. Sprinkle with flour and shake to coat, dumping out any excess.
2. In a medium bow, whisk together flour, baking powder, and salt. In a larger bowl, use your fingers to rub together sugar and orange zest until sugar is damp and zest is evenly distributed. Whisk in yogurt, olive oil, eggs, and vanilla. Use a rubber spatula to fold in the dry ingredients until just blended. Do not overmix.
3. Pour batter into prepared pan. Bake 40-45 minutes, until cake is browned on top and a toothpick inserted in the center comes out clean. Set pan on a cooling rack and let the cake cook in the pan for 15 minutes, then remove cake from pan, place on the cooling rack, and cool completely.
Recipe from Kroger mailing
Makes one 9-inch one-layer cake
Ingredients
Softened butter and flour, for prepping pan
1-1/2 cups AP (plain) flour
2 tsp baking powder
1/2 tsp salt
1 cup granulated (caster) sugar
1 TB freshly grated orange zest
1/2 cup whole milk plain Greek yogurt
1/2 cup extra-virgin olive oil
3 large eggs
1/2 tsp vanilla extract
Method
1. Preheat oven to 350F/180C/Gas mark 4 and set rack to the middle position. Rub butter inside 9-inch round cake pan. Sprinkle with flour and shake to coat, dumping out any excess.
2. In a medium bow, whisk together flour, baking powder, and salt. In a larger bowl, use your fingers to rub together sugar and orange zest until sugar is damp and zest is evenly distributed. Whisk in yogurt, olive oil, eggs, and vanilla. Use a rubber spatula to fold in the dry ingredients until just blended. Do not overmix.
3. Pour batter into prepared pan. Bake 40-45 minutes, until cake is browned on top and a toothpick inserted in the center comes out clean. Set pan on a cooling rack and let the cake cook in the pan for 15 minutes, then remove cake from pan, place on the cooling rack, and cool completely.
Recipe from Kroger mailing