Orange Olive Cake

Serves 10

1 1/3 cups all purpose flour

1 cup sugar (will be divided!)

2 teaspoons baking powder

½ teaspoon salt

4 large eggs, separated

½ cup fresh squeezed orange juice

1/3 cup extra virgin olive oil

1 orange zested

1 teaspoon vanilla extract

1. Preheat oven to 400 degrees. Butter 9inch springfrom pan and line bottom with parchment paper.
2. Combine flour, 2/3 cup of the sugar, baking powder and salt.
3. In a mixer, beat egg yolks, orange juice, olive oil zest and vanilla until smooth. Add dry mixture and beat just until combined.
4. In a separate bowl, beat egg whites until foamy. Gradually add remaining 1/3cup sugar and beat to medium peaks.
5. Fold egg whites into batter. Pour batter into a greased 9” springform and bake for 35-40 minutes or until a knife inserted in center of cake comes out clean.
6. Cool. To remove, run a knife around the sides, then remove rim of pan. Invert cake onto a platter and remove base and parchment. Flip cake back onto a cardboard round. Cut into 10-12 pieces. Keep well wrapped.