• 1 cup extra-virgin olive oil, and a little extra for greasing the pan
  • 255 grams all-purpose flour, and a sprinkling for the pan
  • 1 teaspoon sea salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 300 grams granulated sugar, and 2 additional tablespoons for topping
  • 3 large eggs, room temperature
  • 1 tablespoon freshly grated orange zest and 2 tablespoons of fresh orange juice
  • 1¼ cups whole milk, room temperature
  • 3 small fresh sage leaves


  1. Heat the oven to 375 degrees.
  2. Measure 2 tablespoons of granulated sugar into a small dish and chop or scissor the sage into thin ribbons. Mix these together and set aside.
  3. Grease the bottom and sides of a 9-inch round springform pan with a splash of olive oil and then flour the pan. Be sure to knock out any pockets of flour that might be clinging to the side or bottom of the pan and toss that excess into the compost or rubbish.
  4. In a medium bowl whisk together the flour, salt, baking powder and baking soda. Set this mixture aside.
  5. In the bowl of an electric mixer beat the sugar, eggs, and orange zest with the balloon whip on high speed until thick and fluffy. This should take about five minutes.
  6. With the mixer still running, drizzle in the oil slowly and keep the whip on until fully incorporated- about another 2 minutes.
  7. Reduce the mixer speed to low and add the milk, then orange juice.
  8. Gradually add in the flour mixture and beat only until combined.
  9. Transfer the batter to the prepped pan and sprinkle the top evenly with the sage sugar.
  10. Bake for 45 minutes. The cake is done when a tester comes out clean. The baked cake will have a lot of height and will settle an inch or more as it cools. Transfer the cake in its pan to a rack to cool for 20 minutes.
  11. Next, run a thin rubber spatula around the edge before releasing the spring form and removing the pan bottom to allow the cake to cool completely on the rack before serving. Store leftovers in a container at room temperature for up to a week.

Adapted from a recipe for Olive Oil Cake, from NY Times Cooking.