Orange Olive Oil Cake
I made this over the weekend. Needed to test out our new ovens. Conclusion…they need to be recalibrated. I knew it was going to be the case but the only way to know is to bake something.
The cake took forever and we had to get somewhere so I just cranked up the heat. Not the right answer but at this point the only answer. I need to make it again when my oven works properly.
2⅓ cups sugar
Unsalted butter, for greasing the pan
2½ cups flour, plus more for pan
2 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla extract
6 tbsp. extra-virgin olive oil
Preheat oven to 350. Use a 10 inch cake pan. Butter and line the bottom with parchment. This recipe is from Saveur
Slice the ends of the two oranges off. Then cut them into quarters.
In a 4 quart pot boiled 6 cups of water. When the water is boiling add the orange pieces. Let the water boil again. Drain. Do this two more times.
Now put in 4 cups of water, the orange pieces and 1 cup of sugar and set over a medium high heat. Stir on occasion. It takes about 30 minutes for the oranges to get soft enough that you can push a fork tine through the orange rind. Then let it cool.
Put the flour, baking soda and baking powder into a bowl. I mixed it with a whisk to incorporate.
In a food process, add the oranges and pulse about 12/14 times until the mixture is chunky. Add everything else (including the rest of the sugar) except the olive oil. Mix for about 2 minutes or until totally incorporated. Then add in the olive oil and mix again.
Pour this into the cake pan and bake for about 40/45 minutes.
When it is cool, I made a simple sugar because I did not have any confectioners sugar on hand. I poured that over the top and then used sea salt over the top.
For a cake that went through a variety of heat issues…it was pretty tasty.