Orange Olive Oil Cake
Bright, fragrant, and deeply rooted in Mediterranean tradition, this cake is a simple yet elegant dessert that celebrates the rustic flavors of the countryside. Made with fresh orange juice, zest, and rich extra virgin olive oil, it’s a moist and tender cake with a golden crumb and a naturally citrusy aroma that fills the kitchen as it bakes.
- Serves
- 6-8
Directions
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Prep the oven and pan: Position a rack in the center of the oven and preheat to 350°F (175°C). Lightly spray a 10-inch cake pan with baking spray and set aside.
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Make orange sugar: Finely grate the zest of the oranges into a medium bowl. Add the sugar and rub it into the zest with your fingertips until fragrant and slightly damp. Set aside. Juice as many oranges to yield 1 1/2 cups of juice.
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Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
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Beat eggs and sugar: In a stand mixer fitted with the paddle attachment, beat the eggs on medium-high speed until blended, about 1 minute. Gradually add the orange sugar and continue beating until pale and thick, about 3 minutes.
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Combine batter: Reduce the mixer speed to low. Alternate adding the flour mixture and olive oil, starting and ending with flour, mixing just until incorporated. Slowly drizzle in the orange juice and mix until the batter comes together—do not overmix.
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Bake: Pour the batter into the prepared pan and smooth the top. Bake for about 50 minutes, or until a tester inserted in the center comes out with a few moist crumbs. If the top browns too quickly, tent it loosely with foil.
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Cool: Transfer the pan to a wire rack and cool for exactly 15 minutes. Turn the cake out onto the rack and let it cool completely. (If left too long in the pan, it may stick.)
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Rest and serve: Let the cooled cake rest on a stand for at least 30 minutes—or up to 24 hours. The flavor deepens beautifully with time. Just before serving, dust with confectioners' sugar.
From Shawnie's class “Savoring Portugal”
