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Prep time
15 min
Freeze time
25 min
Makes
4 personal cakes
INGREDIENTS
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/3 cup extra-virgin olive oil
- Zest of 1 large orange
- 1/4 cup fresh orange juice
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
- 1 pint Talenti Chocolate Hazelnut Crunch Gelato
INSTRUCTIONS
- Preheat oven to 350°F. Grease four 4-inch round layer cake pans and line bottoms with parchment.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
- In a stand mixer with the whisk attachment, beat eggs and olive oil on high speed until pale yellow and creamy, about 2 minutes. Add orange zest, orange juice, milk, and vanilla to batter, whisk briefly to combine.
- Gradually fold dry mixture into wet mixture until just combined. Divide batter evenly, about 3/4 full in each pan.
- Bake 20-25 minutes until golden and set in the center. Let cool for 10–15 minutes before removing from pans and transferring to a cooling rack.
- To serve: top each cake with 1 scoop of Talenti Chocolate Hazelnut Crunch Gelato and serve immediately.
- Sorbetto
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