For your kitchen, not just your screen.

Ingredients

• 3 large eggs, at room temperature
• 180 g caster sugar
• 2 oranges: finely grated zest of both, juice of one (about 100 ml)
• 150 ml Castruriali extra virgin olive oil — The oil replaces butter.
• 250 g plain flour
• 2 tsp baking powder
• 1 pinch of salt
• icing sugar, to dust

Method

1. Heat the oven. Heat the oven to 180°C (350°F) or 160°C fan. Oil and line the tin.
2. Whisk. Whisk the eggs and sugar with an electric whisk for 5 minutes until pale, thick and doubled in volume. Add the orange zest.
3. Add the oil and juice. With the whisk running slowly, pour in the oil in a thin stream, then the orange juice.
4. Fold. Sift over the flour, baking powder and salt and fold in gently until just combined.
5. Bake. Pour into the tin and bake for 40–45 minutes until golden and a skewer comes out clean. Cool in the tin for 10 minutes, then on a rack. Dust with icing sugar.