Olive Oil and Citrus Cake

This one turned out good!  My contribution to a Saturday night dinner party was this olive oil and citrus cake.

Involves Cooking, but Otherwise Unrelated:  Rachelle cooks Slow Cooker Pulled Pork with root beer.

Unrelated but Might Eventually Involve Cooking:  Beautiful Maryland Chicken:  1920

The cake recipe from Moosewood Restaurant Book of Desserts follows:

5 large eggs, separated
1/3 c olive oil
1 1/2 c sugar
1/2 tsp salt
2 tsp cinnamon
1 tsp vanilla extract
grated peel and juice of one orange and one lemon
2 c flour
1 tsp baking powder
confectioner's sugar for dusting

Preheat oven to 325.

Use a whisk or electric mixer to cream together the olive oil and sugar.  Beat in the egg yolks.  Add the salt, cinnamon, vanilla, citrus peels and juices and beat until smooth.  Add the flour and baking powder and mix until thoroughly combined.

With an electric beater, whip the egg whites until they are stiff.  Use a spatula to gently fold whipped egg whites into the batter.  Pour the batter into a greased and floured 9- or 10-inch springform pan (I used a 9-inch pan).  Bake for about 45 minutes, or until cake is golden, firm in the center, and pulling away from the sides of the pan.  It took closer to 55 minutes for my version to get done, maybe because I used the smaller pan.

Let cool on a rack for at least 15 minutes.  Dust top of cake with confectioner's sugar.  When ready to serve run a knife around the outside edge of the pan and remove the pan's ring.  Run a knife underneath the bottom of the cake to loosen.  Remove to a serving plate if that sort of thing is vitally important to you.

A dollop of whipped cream would go good with this cake but we did not do that.