One of my favorite fruits in the whole world, if I had to choose, might just be orange. Having been born in Florida may have some strange influence on this matter. But that said, there is nothing like a fresh squeezed glass of chilled orange juice. Especially in the midst of winter snow! Whenever I am down, this is a natural pick me up.
Found this recipe on the web from ArcticGardenStuido.com and had to try. Few ingredients make this easy peesy. So, give this a go. Be sure to check your bake time on this as my new oven ran a bit hotter and cooked it about 5-8 minutes too long (as you can see the top is too dark). So do keep that in mind. It is delightful and you could even make an orange glaze run through it while its cooling. OR I suggest orange sorbet. Your guests will never leave! Just a thought for next time. I had my favorite guests to prepare for so I skipped it for now!
Here is Nicole’s link and as you can see hers came out much lighter than mine. http://arcticgardenstudio.blogspot.com/2010/01/orange-olive-oil-cake.html
Nonstick baking spray with flour
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 3/4 teaspoons kosher salt
5 large eggs
3 cups granulated sugar
1 1/2 cups mild extra-virgin olive oil
Finely grated zest of 3 oranges
1 1/2 cups freshly squeezed orange juiceConfectioners’ sugar, for sprinkling
Position a rack in the middle of the oven, remove any racks above, and heat to 350°F. Coat a 12-15 cup Bundt pan with baking spray and set aside.
Whisk together the flour, baking powder, and salt in a large bowl and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs on medium-high speed until well-combined, about 1 minute. Slowly pour in the granulated sugar and continue beating until thick and pale yellow, about 3 minutes. On low speed, alternate adding the flour mixture and oil, starting and ending with the flour, and beat until just combined, do not over beat. Pour in the orange juice and zest and stir for a few seconds to bring the batter together.
Pour the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it,
about 1 1/4 hours. If the top is browning too much as the cake bakes, cover lightly with foil. Transfer to a wire rack and cool for 15 minutes.
Turn the cake out onto the rack and cool completely, then cover and let it sit overnight. Just before serving, dust with powdered sugar.
This cake is really tasty, but I have a small confession to make. I have been spiking my olive oil with orange essence! “Oh how could you??” You say. Well, it started out as an experiment with some flavoring that the chef had and I became a little obsessed with it. Hey, it’s orange. It’s in my dna. Couldn’t help myself. You must try this at home. One recipe I have to brag about…….my caprese salad. There is no going back to regular caprese salad without spiking the olive oil. Just a hint because you have the balsamic vinegar to contend with, but it gives the tomatoes the most delightful spriteliness!!! Yes, spriteliness!! I love that word!
You must try this one recipe. Well, two. Do make this orange cake. If you have enough eggs, the rest of the ingredients are bound to be in the house!
Oh, and I just love my new kitchen. Gas stove again!! Just love it. So don’t say I didn’t warn you. But as you can see the lighting is the only thing making this blog a little tinged….if you know what I mean. Other than that I am really looking forward to my camera so we can continue some new masterpiece recipes this year.
Until then, stay warm, dry, and snuggled in with good books and hot chocolate or Ovaltine.