A light, but rich and fine-textured olive oil cake. Scented with orange zest and vanilla, it's the perfect dessert to pair with late summer fruit.
Preheat the oven to 350°F. Grease a 9-inch springform pan. Whisk the flour, baking powder, and salt together in a medium bowl.
Using a stand mixer, fitted with the whisk attachment, whip the eggs on medium speed until foamy. Add 1 1/4 cups sugar and the orange zest and whip the mixture, on high speed, until fluffy and pale yellow. This will take about 3 minutes. Reduce the mixer speed to medium and stream in the olive oil. Mix until the oil is fully incorporated, about 1 minute. Add half the flour mixture and blend in on low speed just until incorporated. Add the milk and vanilla paste and mix until combined. Scrape down the bowl and add the remaining flour mixture, blending again for about 1 minute. Remove the bowl from the mixer and give a final sweep around with a spatula to blend any remaining dry ingredients.
Transfer the batter to the prepared pan, smooth the surface, and sprinkle evenly with 2 tablespoons sugar. Bake until the cake is golden brown and a tester inserted in the middle comes out clean. This will take 40 to 45 minutes. If the cake is becoming very brown before the end of the baking time, tent it loosely with foil.
Transfer the baked cake to a rack to cool. Remove the side of the springform pan after 15 minutes or so, and allow the cake to cool completely before serving. Serve with your favorite fresh fruit, whipped cream or mascarpone, or simply as is. It's a delicious cake either way you present it. Leftovers can be stored, tightly wrapped, at room temperature for 3 days.
You can see the original recipe here, courtesy of KCET Weekend Recipe.