Orange-Scented Olive Oil Cake
A heady mixture of olive oil and candied oranges flavors this moist, dense Sicilian dessert; a sprinkling of sea salt across the top offsets the sweetness.
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Cooking tools:
- Food processor
- Cake pan
- Pastry brush
- Oven
- Stove
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Fork
- Toothpick
- Measuring cup
- Measuring spoon
- Parchment paper
- Plate
- Cake stand
Ingredients
- 2 whole medium oranges
- 2 1⁄3 cups sugar, divided
- Unsalted butter, for greasing
- 2 1⁄2 cups all-purpose flour, plus more for pan
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1⁄2 tsp. kosher salt
- 1 tsp. vanilla extract
- 4 whole large eggs
- 1⁄4 cup plus 2 Tbsp. extra-virgin olive oil
- 1⁄4 cup fresh orange juice
- 1⁄4 cup confectioners' sugar
- Flakey Sea salt, for garnish
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