Orange Olive Oil Cake with Cranberry Frosting

Orange Olive Oil Cake:

1. In a large mixing bowl, whisk together 1 & 3/4 cup of all purpose flour, 1 tsp of baking powder, and 3/4 tsp of salt. Set aside.
2. In another mixing bowl, using an electric hand mixer, whip up 3 large eggs. After a minute of mixing, pour in 1 & 1/4 cup of cane sugar. Continue mixing. Then, pour in 3/4 cup of extra virgin olive oil. Mix for another 30 seconds.
3. Pour the wet ingredients into the dry, along with the zest of 1 orange. Mix together using the hand mixer for only 30 seconds to avoid overmixing. Then, stir in 3/4 cup of milk.
4. Transfer the batter to a parchment paper-lined or greased 9-inch springform pan (or an 8x8 baking dish).
5. Bake on 350°F (175°C) for 40-45 minutes.
6. Let the cake cool completely before frosting.

Homemade Cranberry Frosting:

1. Add 3/4 cup of frozen cranberries to a saucepan. Cook on low heat for about 5 minutes, or until they start to soften.
2. Add 1/4 cup of cane sugar and the juice of 1 lemon. Stir and cook down into a syrup on low heat for about 10 minutes until a syrup forms.
3. Transfer this mixture to a bowl and smash the cranberries to release all the flavor. Set this in the fridge to cool completely.
4. To a mixing bowl, add 2 sticks of completely softened butter and 1 cup of powdered sugar. Using an electric hand mixer, mix together until fluffy.
5. Pour in the cooled cranberry syrup and cranberries. Mix until combined and fluffy again.
6. Once the cake is completely cool, frost it with the cranberry frosting.