- 1 3/4 cup (8 3/4 oz) Bob’s Red Mill all-purpose flour
- 1 tsp baking powder
- 1 tsp kosher salt
- 3 eggs, room temperature
- 1 cup (7oz) granulated white sugar, plus more for dusting
- Zest from 1/2 of one lemon
- Zest from 1/2 of one orange
- 3/4 cup Zupan’s Markets Extra Virgin Olive Oil
- 3/4 cup whole milk
- One 16 oz. container of Zupan’s fresh berry mix
- Paradigm Lemon Curd
Special Equipment: 9-inch springform pan
Zupan’s Markets Extra Virgin Organic Olive Oil is ideal for this recipe with its bright golden color, the aroma of fresh-cut grass, and light floral and citrus notes
Preheat oven to 350°F. Adjust oven rack to middle position. Grease a 9-inch springform pan and wrap the outside of the pan with aluminum foil to prevent leaks. Whisk flour, baking powder, and salt together in a bowl and set aside.
Using a stand mixer with the whip attachment, whip eggs on medium speed until foamy, about 90 seconds. Add sugar and lemon and orange zests and increase the mixer’s speed to high and beat until pale yellow and fluffy, about 4 minutes. Reduce mixer speed to low and slowly pour in olive oil in a steady stream. Continue to mix on low for one more minute. Add half of the flour mixture. Stop mixer and scrape down. Add milk and mix on low for 45 seconds. Add remaining flour mixture and mix until just incorporated. Give the batter a final, quick stir with a rubber spatula ensuring you scrape the bottom of the bowl as the olive oil tends to sink.
Pour batter into pan. Sprinkle 1 tablespoon of sugar on top of the entire cake. Bake cake until golden brown and a toothpick inserted into the center of cake comes out with a few crumbs attached, about 40 minutes. Depending on your oven, the cake may take longer. Check frequently with a toothpick towards the end of the baking time and bake longer if needed. Transfer pan to wire rack and allow to cool for 10 minutes. Remove sides of pan and let cake cool completely. Serve with lemon curd and mixed berries