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Over the weekend, I made a yummy orange olive oil cake, because I felt like baking and that's what I had the ingredients in the house to bake! I posted the above photo on Instagram, and Shaker DesertRose requested that I share the recipe in the next Shaker Gourmet thread, so here' tis: Melissa D'Arabian's Orange Olive Oil Cake.
The cool thing about olive oil cakes is that they tend to get moister the longer they hang around, rather than getting stale. (If kept at room temperature.) Half the cake is still left, and it is positively luscious.
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