Citrus Olive Oil Cake

Ingredients

• 95 g All Purpose Flour
• 0.5 tsp Baking Powder
• 0.25 tsp Kosher Salt
• 85 g Granulated Sugar
• 1 pcs Orange
• 60 g Plain Yogurt
• 1 pcs Egg
• 2 tsp Extra Virgin Olive Oil
• 0.5 tsp Vanilla Extract

Method

1. Heat the oven to moderate heat. Lightly oil a small loaf pan with {extra_virgin_olive_oil} and line it so the cake releases cleanly.
2. Whisk {all_purpose_flour}, {baking_powder}, and {kosher_salt} in a bowl until evenly combined so the leavening distributes well.
3. Rub the zest of {orange} into {granulated_sugar} until fragrant, then whisk in {egg}, {plain_yogurt}, {vanilla_extract}, more {extra_virgin_olive_oil}, and a squeeze of {orange} until glossy and smooth.
4. Fold the {all_purpose_flour} mixture into the wet mixture in two additions until just combined, scraping the bowl so no dry pockets remain. Do not overmix or the crumb will turn tough.
5. Scrape the batter into the pan, smooth the top, and sprinkle a little more {granulated_sugar} evenly over the surface for a thin crackly crust.
6. Bake until the loaf is domed, deeply golden, and a tester inserted in the center comes out with a few moist crumbs.
7. Cool the cake in the pan briefly, then lift it out and let it rest until just warm so the crumb sets and slices cleanly.
8. Brush the top lightly with a little reserved {extra_virgin_olive_oil} for aroma, then serve the cake slightly warm to highlight the fruitiness.