OLIVE OIL CAKE

OLIVE OIL CAKE
3 eggs
1 cup sugar
1 tablespoon fresh orange zest
2 1/2 cups self-rising flour
1/4 cup orange juice
1/2 cup skim milk
1 cup extra virgin olive oil
1/2 cup orange juice, warmed, extra
1/4 cup confectioners sugar

1.  Preheat oven to 400*F (375*F convection).  Coat a 9-inch square cake pan with olive oil.

2.  Beat eggs, sugar and zest in medium bowl with electric mixer until thick and cramy and sugar is dissolved.  Stir in sifted flour, then combined juice, milk and oil, in three batches.  Pour mixture into pan.

3.  Bake cake about 45 minutes, Stand cake in pan 5 minutes; turn, top-side up, onto wire rack placed over tray.

4.  Pour extra juice over hot cake; dust with sifted confectioners' sugar.  Cool cake before serving.

Prep & cook time:  1 hour 10 minutes
Serves:  10
Tip:  Lemon zest and juice can be substituted for the orange.