Ingredients

1 1/3 cups extra-virgin olive oil

3 large eggs

1 1/4 cups milk

1 1/2 tablespoons grated orange zest

1/4 cup orange freshly squeezed juice

1/4 cup Guayaki Yerba Mate – Orange Exuberance

1 3/4 cups granulated sugar

2 cups all-purpose flour

1 1/2 teaspoons kosher salt, or to taste

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cardamom

1/2 teaspoon cinnamon

1/4 teaspoon all-spice

confectioners’ sugar, for dusting

Instructions

1. Preheat oven to 325F, add a circle of parchment paper to the base of a 9-inch springform pan and spray the parchment paper and the sides of the pan with cooking spray; set aside.

2. To a large bowl, add the olive oil and eggs and whisk well.

3. To the same bowl add the milk, orange zest, orange juice, Guayaki Yerba Mate Orange Exuberance, and sugar, then whisk until combined.

4. Add the flour, salt, baking powder, baking soda, cardamom, cinnamon, and all spice, then whisk until just combined; don’t over mix.

5. Pour the batter into the prepared pan, place pan on a baking sheet and bake for about 65 to 70 minutes. Cake will be golden browned and domed when done, and a toothpick inserted in the center will come out clean or with a few moist crumbs.

6. Allow cake to cool in the springform pan for about 1 hour before releasing it and allowing the cake to finish cooling on a wire rack.

7. Dust with confectioners’ sugar before serving.