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.
Adapted from TheMerchantBaker, who adapted from Leite'sCulinaria.
PSA: Uses a springform pan and Kitchenaid mixer.
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.
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.
