For the cake: • 1 ¼ cups (160g) all-purpose flour • ½ tsp baking powder • ¼ tsp baking soda • ¼ tsp salt • 3 large eggs • ¾ cup (150g) granulated sugar • ½ cup (120ml) extra virgin olive oil • ⅓ cup (80ml) whole milk or oat milk • 2 tsp vanilla bean paste (or extract) • Zest of 1 orange • 1 tbsp orange juice
For the raspberry glaze: • ½ cup fresh or frozen raspberries • 1 tbsp lemon juice • ¾ cup (90g) powdered sugar, sifted
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Instructions: 1. Make the cake batter: Preheat oven to 350°F (175°C). Grease and line an 8-inch round pan. In a bowl, whisk flour, baking powder, soda, and salt. In another bowl, beat eggs and sugar until pale and fluffy. Stream in olive oil, milk, vanilla, orange zest, and juice. Fold in dry ingredients just until combined. 2. Bake: Pour into the prepared pan. Bake for 30–35 minutes, or until a toothpick comes out clean. Let cool completely. 3. Make the glaze: Mash raspberries and press through a sieve to extract juice. Whisk with lemon juice and powdered sugar until smooth and pourable. 4. Finish: Drizzle glaze over cooled cake. Let set for 10–15 minutes before slicing.
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