Orange And Olive Oil Cake
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 Orange And Olive Oil Cake
Yield = One 9-inch cake or six 4-inch cakes, Serves 10-12 people
Butter for greasing the pan
1½ cups all-purpose flour
½ tsp. baking powder
¼ tsp. baking soda
pinch of salt
2 eggs
1¾ cups sugar
2 tsp. grated orange zest
2/3 cup freshly squeezed orange juice (the juice from about 2 oranges)
2/3 cup olive oil, such as any made by the Temecula Olive Oil Company, Note: If you cannot get TOOC oil or oil you know to be from a credible source, use olive oil as opposed to extra-virgin olive oil.
1. Preheat the oven to 375ºF. Butter a springform pan (or pans) or a 9-inch cake pan. (If using a cake pan, place a round of parchment paper in the bottom of the pan.)
2. Whisk together the flour, baking powder, baking soda and salt.
3. With an electric mixer, beat the eggs until blended, then gradually add in the sugar, beating until thick. The mixture will be pale yellow. In a separate bowl, whisk the zest, juice and oil. Add to the egg mixture in thirds alternating with the flour mixture.
4. Spread batter into pan and bake for about 50 minutes, until a toothpick comes out clean. Cool on rack for 15 minutes.
5. Sift confectioners’ sugar over top before cutting and serving.
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This dish goes great with the following products:
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Customer Reviews (view all)
Average Rating 5 (out of 5)
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| Les Lawrence |
Rated: 5 |
Wonderful Cake
Made this today for the first time...won't be the last. Simple to make, but used loaf pans instead of cake pan. Shortened cooking time by about 10 minutes...turned out fantastic! |
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