Olive Oil and Orange Grab-and-Go Cake

Ingredients

• 1¾ cups (238 g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon fine sea salt
• ⅛ teaspoon baking soda
• 1¼ cups (250 g) granulated sugar
• 1 large orange
• 4 large eggs, at room temperature
• ½ cup (about 116 g) plain whole-milk Greek yogurt, preferably at room temperature
• 2 tablespoons Campari or Aperol, or 2 tablespoons additional orange juice
• ¾ cup (150 ml) mild or full-flavored olive oil
• Confectioners’ sugar, for finishing (optional)

Instructions

1. Center a rack in the oven and preheat to 350°F (175°C). Coat a 9-inch springform pan with baking spray, or butter and flour it. Tap out the excess flour and line the bottom with a circle of parchment paper.
2. Whisk the flour, baking powder, salt, and baking soda together in a medium bowl.
3. Put the sugar in a large bowl. Finely grate the orange zest over it, then rub and press the zest into the sugar with your fingertips until fragrant. Halve the orange and squeeze 2 tablespoons juice into a small bowl.
4. Add the eggs to the orange sugar and whisk vigorously until well incorporated. One at a time, whisk in the yogurt, orange juice, Campari or Aperol, and olive oil, blending each ingredient fully before adding the next.
5. Add half the dry ingredients and whisk gently just until the flour disappears. Fold in the remaining dry ingredients with a flexible spatula, taking care not to overmix. Scrape the batter into the prepared pan and smooth the top.
6. Bake for 50 to 55 minutes, until the cake is deeply golden, springs back lightly when pressed, and a tester inserted in the center comes out clean. If the top browns too quickly, tent it loosely with foil near the end.
7. Cool in the pan on a rack for 10 minutes. Run a thin knife around the edge, release the springform, and let the cake cool completely. Dust with confectioners’ sugar if desired, then cut into generous wedges.