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Everyone needs a go-to cake recipe--something that’s several steps up from the boxed variety but slightly less involved than, say, a decadent checkerboard cake.
That’s where this recipe for Olive Oil and Orange Cake by Mario Batali comes in.
Moist, tender andl light, the cake comes together quickly, making it the ideal Easter brunch dessert--or to top off any meal. Either way, just be sure to serve it with a scoop of gelato and some sweet berry sauce. Get the recipe.
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