Zest from 1 1/2 Cara Cara Oranges
3/4 cup Cara Cara Orange juice
1 3/4 cups all purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1 1/4 cups sugar
3/4 cups mild olive oil
½ cup chopped pistachios (optional)
Fresh whipped cream, for serving
Confectioner’s sugar for sprinkling
Preheat oven to 350 degrees F. Line a loaf pan with parchment paper and spray any exposed sides of the pan. This will help the cake come out easily.
Zest 1 and ½ Cara Caras Oranges and juice enough to yield ¾ cups juice. Set aside.
Whisk together flour, baking soda, and salt.
Beat eggs on medium high (or blend in food processor), about 1 minute. Slowly add sugar and keep beating until light yellow, approximately 3 minutes.
Lower the speed and alternate adding flour and oil in about 3 batches, until just combined. Be careful not to overmix. Fold in Cara Cara Orange juice and zest and pour into prepared pan. Bake 50-60 minutes, covering with foil for the last 15 minutes if the top is browning too much.
When the cake is done, let cool completely before removing from the pan. If you can, tightly wrap and let sit overnight before cutting. Serve with fresh whipped cream, chopped pistachios, and a dusting of powdered sugar.