Orange zest and buttery, flavorful extra virgin olive oil make this an aromatic and wonderfully moist cake. Enjoy slices with Vin Santo or hot tea.
Source: Pamela Sheldon Johns
Preheat the oven to 350°F. Butter and flour a 12-inch cake pan.
In a large bowl, whisk together the eggs and sugar until well blended. Add the olive oil, milk and orange zest and mix well.
In another bowl, stir together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet mixture, stirring just until blended. Do not over mix.
Pour the batter into the prepared pan and bake 50-55 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool completely in the pan on a wire rack. Loosen the sides of the cake with a knife and invert onto a serving plate.
Dust the cake with confectioners' sugar and cut into 12 slices. Garnish each slice with orange slices.