Ligurian Blood Orange Olive Oil Cake


7 Tbsp. unsalted butter, melted, plus more for greasing pan

1 3/4 c. all-purpose flour, plus more for dusting pan

1 1/2 tsp. baking powder

1/4 tsp. salt

3/4 c. Olive R Twist Blood Orange Olive Oil

3 Tbsp. whole milk, at room temperature

4 large eggs, at room temperature

1 c. sugar

Finely grated zest of 2 tangerines or 1 orange



Preheat oven to 350 degrees.  Butter and flour a 10-inch round cake pan.  Into a medium bowl, sift together the flour, baking powder, and salt.  In another medium bowl, whisk the melted butter with the olive oil and the milk.  In a large bowl, using a handheld mixer, beat the eggs with the sugar and citrus zest until pale and thickened, about 3 minutes.  Alternately mix in the dry and wet ingredients, starting and ending with the dry ingredients.  Pour the batter into the prepared pan.  Bake for about 30 minutes, until the cake is golden brown and the side pulls away from the pan.  Transfer the cake to a rack and let cool before serving.  Dust with powdered sugar if desired.