the cake we can’t stop eating !

One of the quality things approximately winter in

southern california is that all the

citrus bushes are generating lots of fruit right now?

especially oranges and lemons!

It starts in early December,

which I think is best for bloodless and flu season,

and continues to be going strong now in mid February.

I even have several lemon bushes and one very special

navel orange tree that has the juiciest fruit,

so perfect for munching on or for baking!

Just examine these beauties…

That brings me to this great cake?

My husband?S aunt and uncle are travelling from New York City and we wanted to deal with them to a special home-cooked meal.

I completely love them due to the fact they?Re so cultured, but yet so down to earth. And, they love a terrific subject dinner as tons as I do!

I?Ll by no means forget when they entertained us at their usa home in Bedford, New York and created an entire French themed dinner with a film for us! Aunt Jackie is a splendid cook, and I don’t forget she made filet mignon paired flawlessly with an brilliant French wine and then we watched ?The Scarlet Pimpernel?, a conventional film about the French revolution.

So for our evening hosting them, we had an Italian-Argentine subject which featured flank steak with chimichurri sauce and this super Orange Olive Oil Cake.

I?Ve made this cake dozens of times because it?S a own family preferred, and my oldest son usually requests it for his birthday. If you?Ve in no way had a cake made with olive oil, you?Re in for a real deal with!

And add to it freshly zested and juiced oranges, and also you actually will locate it hard to prevent at simply one piece. My grandmother made olive oil desserts all of the time. It’s very normal in Italy.

Orange Olive Oil Cake

Butter, for greasing the pan

1 ? Cups all-reason flour, plus extra for the pan

? Cup sugar

2 eggs

1/3 cup greater-virgin olive oil

1 teaspoon vanilla extract

Juice and zest of one orange (approximately 3 tablespoons juice, 1 tablespoon zest)

1 teaspoon baking powder

? Teaspoon baking soda

? Teaspoon salt

Confectioners’ sugar for dusting

Preheat the oven to 350 ranges F. Grease and flour a 9-inch round cake pan.

Mix together the sugar and eggs in a medium bowl with a hand mixer on medium velocity till mixed and mild. Drizzle inside the olive oil and vanilla and blend till mild and smooth. Add the orange juice and zest and mix nicely.

Sift together the flour, baking powder, baking soda and salt in any other medium bowl. Add the flour aggregate 1/2 at a time to the moist substances and blend on low just to include. Pour into the prepared cake pan and bake, 25 to 30 minutes.

Let the cake cool 15 minutes, dust with confectioners’ sugar and serve.   (Recipe courtesy Melissa d’Arabian)

Don?T be intimidated. This cake is soooo smooth to make. It?S my first time baking it on this lovely heart-shaped silicone pan from Ikea. I crowned it with thinly sliced tangerines which soaked a little extra juice into the cake.

It was a real hit with Uncle Bob, who had three pieces! The cake disappeared so fast on Wednesday night, that I made another one yesterday and that one disappeared within hours too! It really pairs nicely with wine, coffee, tea or milk.

I love to dip it in my morning cappuccino!

I simply wish you attempt making this cake, and in case you do, please permit me know how you like it!

Ciao! Fabiana

p.s.  Remember the lovely weekend

my husband and I had staying at

the Plaza La Reina in Los Angeles?

Theserooftop photos were taken there!

p.p.s. Themangia  jacquard napkins are fromWorld Market.

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