Sunday, February 7, 2016
This is a very easy cake. It is good by so un-fancy that it can go with your morning coffee. It seems perfect for this season as beautiful oranges are on display in most food stores. There is nothing complicated or unusual about this cake other than that it is made with olive oil rather than butter. And I would like to believe that this also makes it healthier. The olive oil also gives it an almost savory flavor, contrasting with its sweetness. And it is even better on the next day when it catches some extra moisture.
Orange and Olive Oil Cake
4 large oranges, preferably organic or as many as needed to squeeze out 1 and 1/2 cup juice,
4 large eggs,
1 and 1/2 cup extra olive oil, very mild in flavor,
2 and 1/2 cup granulated sugar,
3 and 1/2 cup all purpose flour,
1 tsp salt,
1 and 1/2 tsp baking powder,
orange zest from two oranges
icing sugar for dusting.
1. Preheat oven to 350F. Butter a large bundt cake form.
2. Break the eggs into a bowl of a standing mixer and beat for about a minute, until well combined.
3. Add sugar and beat for about 3 minutes, until well combined and pales.
4. In a medium bowl mix flour, salt and baking powder.
5. Add a third of the flour mix alternating with 1/2 cup oil, beating after each addition, until both ingredients are all used.
6. Grate the orange juice from two oranges and squeeze 1 and 1/2 cup juice.
7. Pour in the orange juice, add the zest, and beat gain to combine.
8. Transfer to a baking form and bake for about an hour until dark gold and the top is well set.
9. Serve dusted with icing sugar.