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Orange Olive Oil Cake

SKU:
I love desserts that are not oversweetened. This orange olive oil cake hits the mark on good texture and a really strong orange flavor. I made for a friend who doesn't do dairy.

Adapted from TheMerchantBaker, who adapted from Leite'sCulinaria.

PSA: Uses a springform pan and Kitchenaid mixer.
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Ingredients

Zest from 2 oranges
1 cup of raw/turbinado sugar 
3 eggs

​1 ¾
 cup flour
1t baking powder
¼ t ground cardamom
¾ t salt
¾ cup olive oil

¾ cup orange juice from previously-noted zested oranges. Start with juicing the two and add a third if needed.

What To Do

To prep, pre-heat oven to 350°F. Cut out a round of parchment paper for the bottom. Spray springform pan with Pam. Put the parchment paper on the bottom of the pan, lock it in, and spray the parchment lightly. 

​Zest the oranges. Cream sugar and orange zest until it is slightly clumpy, smells like oranges, and is the color of Kraft Mac-n-Cheese. This is so that the orange zest infuses the sugar. You want this to happen.

Juice the zested oranges and set aside.

In a separate bowl, sift flour, baking powder, cardamom, and salt together.

Add eggs, one at a time, to the orange-zested sugar, and mix until just combined.

Alternate flour/baking powder/cardamom/salt mixture and and olive oil to the egg/sugar mixture, beginning and ending with the flour mixture. (The pattern should be one-third flour, one-half olive oil, second-third flour, second-half olive oil, last-third flour) mixing until just combined each time.

Add the orange juice last at low speed. Be careful as it can splash. 

Pour into springform pan. It will be a little runny.

Bake for 50 minutes at 350°F or until toothpick or turkey pin inserted in center comes out clean. If your top is getting browned a little too early, cover lightly with foil for about the last 10 minutes.

Cool for 10 minutes in pan, then gently run a plastic knife (the kind from takeout) around the inner edge of the springform pan in case there are sticky edges. Release the springform and let cool.

Notes and Talking Story

  • The cake batter will seem alarmingly runny when you pour it into the springform pan. Not to fear, it bakes up well.
  • As with most sweet recipes I've found, I reduced the original amount of sugar and switched to raw/turbinado sugar.
  • I also skip dusting with confectioner's sugar. My opinion is that this is mostly a cosmetic thing, and while it does photograph well that way, we prefer straight-up cake for eating.
  • The flavor deepens over a few days. It's great when it's airy, crisp, and warm out of the oven, and then has a much stronger orange-ey flavor after a couple of days, while keeping a good cake texture.
  • I've tried others, including one that used a whole orange and almond flour, but this is one maximizes the time/complexity vs. taste curve.

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  • Home
  • Main Meals
    • Chicken and Eggs
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  • Treats
    • Dessert and Snacks
    • Breakfast
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