Benchmark Pizzeria Olive Oil Cake

Olive oil cake, served here with strawberries and cream rather than citrus. It’s delicious either way.
Photo courtesy of Benchmark Pizzeria.

Makes 8 servings
Need: 1 9-inch round springform pan
Kitchen scale

100 grams citrus juice
Zest of 6–7 lemons/oranges
8 grams baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
200 grams sugar
219 grams cake flour
3 eggs
150 grams Séka Hills EVOO
110 grams whole milk yogurt (plain)

Preheat oven to 350˚. Spray springform with nonstick baking spray. Mix together wet and dry ingredients separately. Combine until smooth, then pour into sprayed springform pan. Bake 25 minutes, then rotate cake 180˚and bake another 25 minutes. Allow to cool for 1 hour. Serve with segmented citrus and whipped cream.