Woo woo! Summer’s almost here!! Hello tomatoes! Hello berries and cherries! Hello assorted melons!

I have four trips planned this summer, three of which will be in May and June. First up is Brian and Michelle’s wedding in Banff. Then, a still-tentative trip to Asia to help the organizers of a conference promote said conference at the end of May and start of June. Right after I get back, I immediately head to Wyoming to visit (and meet) a bunch of Nathan’s relatives. Then finally, in August, a trip to Boston for Elio and Anne’s wedding. So if I go MIA for long periods this summer, you’ll know why.

But don’t worry, whenever I’m home, I’ll still be busying myself in the kitchen with various projects. Granted, it may be mainly simple projects for a while, like this super-easy TripleO (get it??) cake. Olive oil in a cake?? I know! I didn’t believe in it either until I tried it, but the resulting cake is amazingly moist and delicious. Plus, then you can also brag about how this cake may actually be good for you! Heh.

1 cup sifted all-purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
pinch of salt
2 eggs, room temperature
1 cup granulated sugar
1/2 cup extra-virgin olive oil
3/4 cup milk
shredded zest of 3 oranges

powdered sugar
shredded zest of 1 orange
2 oranges, peeld and cut into thin, 1/4-inch slices

Preheat oven to 350F. Lightly grease the bottom and sides of a 9-in round cake pan with olive oil, then line the bottom with a round of parchment paper. Grease the paper also and set aside.

In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.

In a medium bowl, beat eggs together with sugar until blended, then whisk in olive oil, milk, and orange zest. Add to flour mixture and stir briefly until just combined. Pour batter into cake pan and shake gently to settle.

Bake until cake is firm and a toothpick (or the pointing end of a chopstick) comes out clean, about 30 min. Cool in pan on a wire rack for about 10 min.

Unmold the cake, remove the parchment, and place on a plate. Dust with powdered sugar evenly and garnish with orange slices and zest.

(Makes one 9-in cake)