I make this cake in my Thermomix, the do-it-all kitchen appliance from German engineers, although you could, of course, also use a stand mixer, another type of food processor or mix the batter by hand. The recipe is adapted from a Spanish Thermomix recipe and calls for grinding the sugar into superfine crystals, which in theory makes the cake more tender. I haven’t yet tried making the cake without the grinding step, so can't vouch for the results.I love the crisp edges the day the cake is made, but think the flavor is even better after a day, covered, on the counter.
1¼loosely packed cups180 g unrefined brown sugar
Zest of 1 orange
½cup(120 g) plain or Greek-style yogurt
Scant ½ cup(100 g) mild-flavored extra-virgin olive oil (see Notes)
¼cupfresh-squeezed orange juicefrom about ½ orange
1½teaspoonsbaking powder(see Notes)
¾cup(100 g) all-purpose flour
¾cup(100 g) whole wheat flour
Preheat the oven to 350ºF and butter and flour a 9-inch round cake or springform pan.
Grind the brown sugar into very fine crystals in a food processor. Add the orange zest and pulse several times to grind the zest and evenly distribute it throughout the sugar.
Add the eggs to the sugar and mix on low speed until pale and frothy.
Add the olive oil, yogurt and orange juice and mix until blended.
Sift in the flours, baking powder, baking soda and salt and mix on low speed until just blended.
Pour the batter into the greased pan and bake until the cake is golden and a toothpick inserted in the middle comes out clean, about 30 minutes.
Allow the cake to cool in the pan for 10 minutes and then remove it to a cooling rack. Serve once the cake is completely cool. If you like, you can dust it with confectioners’ sugar for decoration.
This cake keeps beautifully on the counter, covered, for several days.
Be sure to choose an olive oil whose flavor you enjoy, because you will taste it in the cake. If you cannot find a mild extra virgin olive oil, try “light” olive oil US, which has been refined and is not as pungent.