Olive Oil Cake with Candied Orange

Ingredients

For the cake:

• 2 cups + 2 tablespoons all-purpose flour

• 1½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup sugar

• 1 cup olive oil (plus more for greasing the pan)

• ¾ cup milk

• ¼ cup orange juice

• Zest of 2 oranges

• Zest of 1 lemon

• 3 large eggs

For the candied orange:

• 2½ cups sugar

• 2 cups water

• 2 oranges, sliced into paper-thin rings

Instructions

1. Preheat the oven

   to 350°F. Lightly oil the bottom and sides of a 9-inch springform pan and line with parchment paper.

2. Combine dry ingredients:

   In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

3. Combine wet ingredients:

   In a separate bowl, whisk together the olive oil, milk, orange juice, eggs, and citrus zest until smooth.

4. Mix the batter:

   Add the wet ingredients to the dry and stir gently until just combined.

5. Bake:

   Pour the batter into the prepared pan and bake for about 1 hour, or until a knife inserted in the center comes out clean. Let the cake cool completely before topping.

6. Make the candied orange:

   Bring sugar and water to a simmer in a wide saucepan. Add the orange slices and cook over low heat for 30–40 minutes, until translucent. Transfer slices to parchment to cool.

7. Assemble:

   Once the cake is cool, arrange the candied orange slices over the top in overlapping layers.