OLIVE OIL AND ORANGE CAKE

6 medium oranges
1/3 cup mild and fruity extra-virgin olive oil
4 large eggs
1/2 teaspoon salt
1 cup sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder

Preheat oven to 350 degrees F. Oil 9-inch round cake pan and line bottom with a round of parchment paper cut to fit.

Using a grater, zest all of the oranges. Juice 1 orange. (Reserve remaining fruit for another use.) In small bowl, combine zest, juice and olive oil. Set aside.

In large bowl, with an electric mixer, beat eggs and salt until frothy and light, about 2 minutes. Slowly beat in sugar, and continue to mix until pale and thick, about 2 minutes more.

Sift flour and baking powder together, and gradually beat into egg mixture. Fold in citrus zest mixture just until incorporated. Pour batter into prepared pan.

Bake 45-50 minutes, or until a toothpick inserted in center of cake comes out clean. Cool on rack 10 minutes, then remove from pan and cool to room temperature.

Servings: 6-8
Source: Molto Italiano: 327 Simple Italian Recipes to Cook at Home by Mario Batali