Off-Roaded Maialino'S Olive Oil Cake

• Olive Oil Cake
• 2 cups all-purpose flour
• 1 3/4 cups sugar
• 1 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup powdered milk
• 1 zest from an orange
• 1 2/3 cups olive oil
• 3/4 cup whole milk
• 3 eggs
• 1/4 cup fresh orange juice
• 1/2 teaspoon lemon extract
• Ricotta Icing
• 2/3 cup Full-fat Ricotta Cheese
• 2/3 cup Powdered sugar

1. Preheat oven to 350F. Butter, oil, or spray 2 9-inch cake pans.
2. Mix dry ingredients (flour, sugar, salt, baking powder, baking soda, powdered milk, orange zest) in a large bowl.
3. Mix wet ingredients (olive oil, milk, eggs, orange juice, lemon extract), and then pour the wet mixture into the bowl with the dry ingredients. Mix well.
4. Split batter equally between the two greased 9-inch pans, and bake for 32-36 minutes.
5. Cool on a baking rack for 2 hours.
6. Mix ricotta and sugar together until it forms a thin - nearly running icing.
7. Spread a thin layer between the two cakes, and another layer on top. Leave the sides of the cake plain.

olive oil, flour, sugar, salt, baking soda, baking powder, powdered milk, orange, olive oil, milk, eggs, orange juice, lemon extract, ricotta icing, fullfat ricotta cheese, powdered sugar

Taken from food52.com/recipes/81115-off-roaded-maialino-s-olive-oil-cake (may not work)