Orange-Scented Olive Oil Cake

Step 1

1 Preheat the oven to 350 degrees with a rack set in the middle

Step 2

2 Use some of the oil to generously grease the 9-inch cake pan, then line the bottom with parchment paper

Step 3

3 Finely grate the zests from the oranges over a mixing bowl (or the bowl of a stand mixer); you should have about 1 tablespoon zest

Step 4

4 Use a knife to completely cut away the remaining skin and pith from the oranges

Step 5

5 Cut the fruit into 1/4-inch round slices; cover and refrigerate until ready to serve

Step 6

6 Add the egg, egg yolk and 1/2 cup (100 grams) sugar

Step 7

7 Using a hand-held electric mixer or the balloon whisk attachment if using a stand mixer, beat for 3 to 4 minutes, scraping down the sides of the bowl as needed, until the mixture is very light

Step 8

8 Scrape down the sides of the bowl as needed

Step 9

9 With the mixer running on medium speed, pour in the olive oil in a slow, steady stream

Step 10

10 Continue beating until the olive oil has been incorporated, then pour in the milk in a slow, steady stream, beating until incorporated

Step 11

11 Stir together the remaining 3/4 cup (150 grams) sugar, the flour, baking powder, baking soda and salt in a separate bowl, then add that mixture to the egg mixture in three separate additions, scraping down the sides of the bowl and beating on medium speed until smooth after each addition

Step 12

12 Pour the batter into the pan

Step 13

13 Bake for 50 to 55 minutes, until the cake is well risen, deeply golden and firm in the center when pressed with a fingertip

Step 14

14 Transfer the cake in its pan to a wire rack to cool for 5 minutes

Step 15

15 Run a table knife around the edge to loosen the sides, then invert to unmold and turn the cake right side up again, placing it on the rack to cool completely

Step 16

16 Cut into wedges and serve with the orange slices, plus other accompaniments, as you wish