I did my Cover Girl Dinner midweek. And with my gimpy but amazing technicolor ankle combined with sounding like Sneezy-the-dwarf, I was going to keep it simple. And I yearned for a not-gooey dessert but something fresh, moist, cakey and sunny.
The Olive Oil cake from Abraco Coffee Shop in New York City did the trick. With a hint of orange zest, it soothed without making my teeth tingle, courted me sweetly and gave me the illusion of sitting on a Tuscan hillside.
And so quickly it went...
And was gone. The recipe is from September 2009 Bon Appetit. I changed little - except to add some extra orange zest.
1-1/2 cups organic unbleached white flour*
1 cup organic sugar*
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp coarse Kosher salt
2 large organic eggs*
3/4 organic whole milk*
1/2 cup mild-flavored organic olive oil*
2 tsp finely-grated orange peel
*My amazing-technicolor ankle won't let me walk much or drive, so I used organic if it was in the house - and if it wasn't - I used regular
Preheat oven to 325 degrees F. Oil and flour a 9x5x3 metal loaf pan. Whisk first 5 ingredients in large bowl. Whisk eggs, milk, olive oil and orange peel in medium bowl. Gradually whisk egg mixture into dry ingredients. Transfer to prepared pan.
Bake cake until tester inserted into center comes out clean, 60-65 minutes. (Mine took 60 minutes.) Cool in pan on rack 20 minutes. Invert pan to remove cake. Cool completely top side up! Watch it disappear.