1 1/4 cups sugar
1 tablespoon finely grated orange peel
1 cup extra-virgin olive oil
2 cups cake flour
1 1/4 teaspoons baking powder
1 teaspoon salt
Preheat the oven to 325° and butter and flour a 10-cup Bundt pan.
In a bowl, with mixer, beat the eggs with the sugar and orange peel at medium-high speed, until smooth. Gradually beat in the olive oil until creamy, about 2 minutes. In another bowl, sift the cake flour with the baking powder and salt. Add the dry ingredients to the egg mixture in 3 batches, beating between additions.
Scrape the batter into the prepared pan and bake for about 1 hour, until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 15 minutes, then invert onto a rack. Let the cake cool completely before cutting into slices and serving.