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The Best Years in Life's
Olive Oil and Orange Cake
Everyone needs a go-to cake recipe--something that’s several steps up from the boxed variety but slightly less involved than, say, a decadent checkerboard cake. That’s where this recipe we found at PureWow for Olive Oil and Orange Cake by Mario Batali comes in. Moist, tender and light, the cake comes together quickly, making it the ideal Easter brunch dessert--or to top off any meal. Either way, just be sure to serve it with a scoop of gelato and some sweet berry sauce. Note: We made substitutions to make this cake gluten-free, refined sugar-free, and table salt free to make it much healthier.
(As always, use organic content as much as possible for the healthiest recipe.)
1. Preheat the oven to 350° F. Oil a 9-inch round cake pan.
2. Remove the zest from the oranges and juice one of them. Set fruit aside for another use. Sift the flour and baking soda together onto a piece of waxed paper.
3. In a large mixing bowl, beat the eggs and salt together with an electric mixer until frothy and light, about 2 minutes. Slowly add the sugar, continuing to mix 2 minutes longer. Add the flour and baking soda gradually to the egg mixture, then mix 1 more minute.
4. In another bowl, combine the olive oil, orange zest, and juice. Using a spoon, stir it into the egg mixture, folding just until combined. Pour the batter into the prepared pan and bake 50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Invert onto a wire rack.
5. Cool to room temperature, cut into wedges, and serve with gelato and a drizzle of new oil or your favorite fruit sauce.
For a tasty variation, use melted coconut oil instead of olive oil.
Original recipe and image source: http://www.mariobatali.com/recipes/olive-oil-and-orange-cake/
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