Orange Olive Oil Cake

From: Davio’s Northern Italian Steakhouse, Philadelphia. Yield: 1 cake.

5 eggs
1¼ cup sugar
zest of 2 oranges
1 cup extra virgin olive oil
2 cups sifted cake flour
1¼ tsp. baking powder
1 tsp. sea salt

In an electric mixer, paddle eggs, sugar and extra virgin olive oil until mixture is light in color. Fold in sifted dry ingredients until combined. Pour batter into baking mold and bake at 325°F for 14-18 minutes, or until cake is done. Serve with peach compote and blueberries, accompanied by gelato if desired. Cake is best when served warm.