Olive oil citrus cake with orange glaze

• 120 ml extra virgin olive oil
• 200 g granulated sugar
• 3 large eggs
• 80 ml fresh orange juicefrom about 1 large orange
• 2 large orangeszested — one for batter, one for glaze
• 1 tsp vanilla extract
• 240 g all-purpose flour
• 2 tsp baking powder
• ½ tsp kosher salt
• 120 g powdered sugarfor glaze

1. 1

   Preheat your oven to 175°C (350°F). Lightly grease the 23cm round cake pan with a drizzle of olive oil and dust with a little flour, tapping out the excess.

   Tip: You can also line the bottom with a round of parchment paper for foolproof release.

2. 2

   Zest both oranges — keep the zest from one orange separate (that's for the glaze later). Juice one of the zested oranges until you have 80ml of juice.

3. 3

   In the large mixing bowl, whisk together the eggs and granulated sugar vigorously for about 2 minutes until the mixture is pale, slightly thickened, and falls in a ribbon when you lift the whisk. Add the olive oil in a slow stream, whisking constantly until emulsified and smooth.

   Tip: A good whisk by hand works great here — no mixer needed. The emulsion is what gives this cake its silky crumb.

4. 4

   Add the fresh orange juice, the zest from one orange, and the vanilla extract to the bowl. Whisk until evenly combined — the batter will look loose and fragrant.

5. 5

   Add the flour, baking powder, and salt directly into the bowl. Switch to a gentle folding motion with the whisk or a spatula, mixing just until no dry streaks remain — about 20 strokes. The batter should be smooth and pourable, like thick cream.

   Tip: Don't overmix or the cake will turn tough. A few tiny lumps are totally fine.

6. 6

   Pour the batter into the prepared pan, gently tilting to spread it evenly. Bake on the center rack for 30-35 minutes, until the top is deeply golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

   Tip: Start checking at 28 minutes — olive oil cakes can go from perfect to dry quickly. The edges will pull slightly away from the pan when done.

7. 7

   Let the cake cool in the pan on a wire rack for 10 minutes — the top will feel set and springy. Run a knife around the edge, then turn the cake out onto the rack to cool completely (about 20 more minutes). Flip it right-side up.

8. 8

   Make the glaze: in the small mixing bowl, combine the powdered sugar with the reserved orange zest and 1 tablespoon of fresh orange juice. Stir until smooth — it should be thick but pourable, like honey. If too thick, add juice half a teaspoon at a time.

   Tip: The zest in the glaze gives little pops of citrus oil in every bite — don't skip it.

9. 9

   Drizzle the glaze over the cooled cake, letting it pool naturally and drip down the sides. Let it set for 5 minutes until slightly firm and glossy before slicing.

   Tip: Keeps wrapped at room temperature for up to 4 days — actually gets more moist on day two. You can also freeze unglazed slices for up to 2 months; add glaze after thawing.

• round cake pan (23cm (9-inch))
• mixing bowl (large)
• whisk
• mixing bowl (small)
• wire cooling rack
• citrus zester or microplane

Per serving

Nutritional values are estimates only.