I haven't made this cake yet, but wanted to save the recipe somewhere before it got lost. The recipe uses melted butter and whole milk in addition to the titular olive oil. It also requires the use of a mixer - I'm a little curious if the flavor/texture/whatever merits the extra work and washing up.
219 g flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup extra-virgin olive oil
7 tablespoons unsalted butter, melted
3 tablespoons whole milk, room temperature
4 large eggs
200 g sugar
2 lemons or tangerines, zest
1. Preheat oven to 350.
2. Combine dry ingredients in separate bowl.
3. Whisk together butter, olive oil, and milk in another separate bowl.
4. Beat eggs with sugar and zest.
5. Alternate beating in dry and wet ingredients, starting and ending with dry.
6. Bake for 30.
