Serious Eats: Recipes

Orange-Scented Olive Oil Cake

[Photographs: Charles Schiller]

This is a great dessert to make if you're expecting a crowd; it makes two cakes with one batter that's easily mixed. The best part is that they can be made days in advance, wrapped, and frozen, so you don't have to fuss any more than defrosting the cakes and making some whipped cream before you serve them.

If you want to dress up the orange slices a little, sprinkle on a couple of teaspoons of sugar and a tablespoon of orange liqueur before you refrigerate them. The oranges can stay in the refrigerator for a couple of days if you season them.

Printed from

© Serious Eats