1 C olive oil
2 C flour
3 large eggs at room temp
1 C Sugar
1 TSP salt
1 TSP baking powder
1/4 TSP baking soda
1 TSP Yogurt
1 TBSP orange Cointreau or orange flavored liquer
Juice of 1 orange (I used blood orange, you can use regular)
Zest of 1 same orange (reserve some for the whipped cream)
Crushed and toasted pistachios for the topping for the cream
2 C heavy whipping cream, 1 C sugar, 1 TSP vanilla extract, sprinkle of orange zest
-preheat oven to 375 and prepare a 9-inch cake pan. Grease with olive oil and line the bottom of the pan with parchment paper. Then dust with flour, shaking out any excess flour.
-beat the sugar, eggs, and orange zest with an electric mixer on high until very thick, about 6-7 min.
-slowly drizzle in the olive oil (with mixer still mixing) until incorporated, about 2 more min
-reduce speed to low and add yogurt, Cointreau, and orange juice
-gradually add the flour mixture and beat until just combined – this is a loose batter fyi!
-transfer the batter to the pan and smooth out the top. OPTIONAL – sprinkle the top with some sugar
-BAKE UNTIL A TOOTHPICK ENTERED COMES OUT CLEAN – about 40-45 min depending on oven.
-When done – let it cool for at least 20 minutes, then run a knife around the sides to release. Flip over onto a dish and then back onto the rack to cool completely.
-while cake is cooling, prepare your whipped cream topping! This is super easy, add the cream, sugar, vanilla, and orange zest to a bowl and you can either hand whip (warning, this is a workout!), or use your electric mixer. Once stiff peaks have formed, stop, DO NOT GO FURTHER! It will turn to liquid. You will use the cream when you are ready to serve the cake – so if this is far in advance, you can store the cream in the fridge or make it when you are ready to eat the cake.
-once cake is completely dry AND YOU ARE READY TO SERVE, top with the whipped cream and pistachios
-you can store this in the fridge but the cream will deflate slightly.