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

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.