It's hot hot hot here in Los Angeles. The cake sounded like everything I wanted to feel; light, airy, not too sweet, and easily pair-able with an iced chai latte. It was so easy to make and was light and fluffy when it was finished.
Enjoy your Friday and the weekend ahead. The heat is supposed to give up a little this weekend. Bring it on fall: I'm ready for sweaters, boots, and layers!
adapted from a recipe on the LA Times with Tender Greens pastry chef Annette Picha
2 eggs at room temperature
About 1 1/2 cups sugar
1 cup whole milk (I used skim milk)
1 cup good quality olive oil
Zest of 2 oranges (or citrus fruits of your choice; I used lemons)
1 1/2 cups flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1. Heat the oven to 350 degrees Fahrenheit. Grease muffin tins.
2. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar together until pale and thick, about four minutes.
3. In a separate bowl, combine the milk, olive oil and citrus zest. With the mixer running, slowly add to the egg mixture, scraping the bowl down while mixing to make sure all of the ingredients are incorporated.
4. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Over low speed, slowly add the dry ingredients to the egg mixture, scraping down the bowl once again while mixing to make sure the dry ingredients are fully incorporated.
5. Spoon the batter in to the lightly greased muffin tins, about 3/4 of the way full. Bake the cakes until a toothpick inserted in the center comes out clean, 18 to 24 minutes, rotating the muffin tins halfway through baking for even heating. (I used a loaf pan and it took close to an hour to bake; checking the cake every 15 minutes after the first 20 minutes: it needed a piece of foil over it to prevent the top from burning about halfway through)
6. Cool the cakes completely, then dust lightly with powdered sugar and sprinkle over extra zest before serving.