Olive Oil Orange Cake

Ingredients

1 cup high-quality extra-virgin olive oil, plus more for the pan

2 cups all-purpose flour, plus more for the pan

1 teaspoon kosher salt

1 teaspoon baking powder

1/4 teaspoon baking soda

1 cup granulated sugar

1/2 cup brown sugar

3 large eggs, at room temperature

1 tablespoon freshly grated orange zest

2 tablespoons fresh squeezed orange juice

1 1/4 cups coconut milk, at room temperature

Directions

Preheat oven to 375° F. Grease a 9-inch round cake pan using extra-virgin olive oil and line the bottom with parchment paper. Oil the parchment and flour the pan, shaking out excess flour
In a medium bowl, whisk together flour, salt, baking powder and baking soda
Using a hand mixer set on high, in a large bowl beat the sugar, eggs and orange zest until thick and fluffy, about 5 minutes. With the mixer still running, slowly drizzle in the oil and beat until incorporated, another 2 minutes. Reduce the speed to low and add coconut milk and orange juice. Gradually add the flour mixture and beat until just combined. Transfer the batter to the prepared pan, smooth the top using an offset spatula and sprinkle the top with about 2 tablespoons sugar
Bake the cake until a toothpick comes out clean from the center of the cake, 40 to 45 minutes. Transfer to a cooling rack for 20 minutes. Release the sides of the cake from the pan by running a knife along the edge. Flip onto a plate and back onto the cooling rack
Sprinkle powdered sugar over top of the cake and garnish with your favorite herb, flower or dried orange slice
Store in an airtight container at room temperature for up to 1 week