the cake we can't stop eating !

One of the best things about winter in

southern california is that all the

citrus trees are producing tons of fruit right now…

especially oranges and lemons!

It starts in early December,

which I think is perfect for cold and flu season,

and is still going strong now in mid February.

I have several lemon trees and one very special

navel orange tree that has the juiciest fruit,

so perfect for munching on or for baking!

Just look at these beauties...

That brings me to this amazing cake…

My husband’s aunt and uncle are visiting from New York City and we wanted to treat them to a special home-cooked meal.

I totally love them because they’re so cultured, but yet so down to earth. And, they love a good theme dinner as much as I do!

I’ll never forget when they entertained us at their country home in Bedford, New York and created a whole French themed dinner with a movie for us! Aunt Jackie is a fabulous cook, and I remember she made filet mignon paired perfectly with an amazing French wine and then we watched “The Scarlet Pimpernel”, a classic movie about the French revolution.

So for our evening hosting them, we had an Italian-Argentine theme which featured flank steak with chimichurri sauce and this amazing Orange Olive Oil Cake.

I’ve made this cake dozens of times because it’s a family favorite, and my oldest son always requests it for his birthday. If you’ve never had a cake made with olive oil, you’re in for a real treat! 

And add to it freshly zested and juiced oranges, and you literally will find it hard to stop at just one piece. My grandmother made olive oil cakes all the time. It's very typical in Italy.

Orange Olive Oil Cake

Butter, for greasing the pan

1 ¼ cups all-purpose flour, plus more for the pan

¾ cup sugar

2 eggs

1/3 cup extra-virgin olive oil

1 teaspoon vanilla extract

Juice and zest of 1 orange (about 3 tablespoons juice, 1 tablespoon zest)

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

Confectioners' sugar for dusting

Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan. 

Mix together the sugar and eggs in a medium bowl with a hand mixer on medium speed until blended and light. Drizzle in the olive oil and vanilla and mix until light and smooth. Add the orange juice and zest and mix well.

Sift together the flour, baking powder, baking soda and salt in another medium bowl. Add the flour mixture half at a time to the wet ingredients and mix on low just to incorporate. Pour into the prepared cake pan and bake, 25 to 30 minutes.

Let the cake cool 15 minutes, dust with confectioners' sugar and serve.   (Recipe courtesy Melissa d'Arabian)

Don’t be intimidated. This cake is soooo easy to make. It’s my first time baking it in this cute heart-shaped silicone pan from Ikea. I topped it with thinly sliced tangerines which soaked a little extra juice into the cake.

It was a real hit with Uncle Bob, who had three pieces! The cake disappeared so fast on Wednesday night, that I made another one yesterday and that one disappeared within hours too! It really pairs nicely with wine, coffee, tea or milk. 

I love to dip it in my morning cappuccino!

I really hope you try making this cake, and if you do, please let me know how you like it!

ciao! fabiana

p.s.  Remember the lovely weekend

my husband and I had staying at

the Plaza La Reina in Los Angeles? 

These rooftop photos were taken there!

p.p.s. The mangia jacquard napkins are from World Market.