Nick Malgieri's Orange-Scented Olive Oil Cake
This intriguing recipe comes from my friend Fritz Blank, chef-owner of the now-defunct Deux Cheminées, one of Philadelphia's loveliest restaurants. I like to use pure or light (rather than extra virgin) olive oil to prepare it.
This is a great dessert to make if you're expecting a crowd; it makes 2 cakes with one batter that's easily mixed. The best part is that they can be made days in advance, wrapped, and frozen, so you don't have to fuss any more than defrosting the cakes and making some whipped cream before you serve them.
If you want to dress up the orange slices a little, sprinkle on a couple of teaspoons of sugar and a tablespoon of orange liqueur before you refrigerate them. The oranges can stay in the refrigerator for a couple of days if you season them.