Sicilian Olive Oil Cake

3 cups unbleached flour

1 ½ teaspoons sea salt

1 teaspoon baking powder

½ teaspoon baking soda

3 large eggs, room temperature

1 ¾ cups sugar

1 cup Frantoio di Campagna Italian Extra Virgin Olive Oil, plus more for greasing

1 cup whole milk

1 tablespoon honey

2 tablespoons freshly grated orange zest (2 oranges)

1 tablespoon powdered sugar for dusting cake

1. Preheat the oven to 350 degrees F (175 degrees C)

2. Line the bottom of a springform pan with a round piece of parchment paper and generously grease with olive oil. Grease the sides of the pan with olive oil as well.

3. Mix flour, salt, baking powder, and baking soda in a bowl and whisk together until combined.

4. Combine eggs, sugar, olive oil, milk, honey, and orange zest in a second bowl. Whisk together until mixture is smooth. Add in flour mixture until everything is just mixed well.

5. Pour batter into the prepared springform pan and tap pan a few times against the work surface to remove any air bubbles.

6. Bake in the preheated oven until the cake is lightly browned on the surface and a wooden skewer inserted into the center of the cake comes out clean, about 50 minutes

7. Move cake to a wire rack and allow to cool for 30 minutes. Loosen edge of the cake by running a knife around the sides of the pan and remove from pan. Dust with powdered sugar and enjoy!