Zesty Orange Olive Oil Cake
photo by Demelza
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
1 cake
- Serves:
- 16
ingredients
- 2 eggs
- 2⁄3 cup sugar
- 1 orange, zest of
- 1 lemon, zest of
- 1⁄2 cup olive oil (extra virgin works fine in this)
- 1⁄2 cup fresh squeezed orange juice (top up with milk if you don't have enough juice from your orange)
- 1 1⁄2 cups flour
- 1 tablespoon baking powder
directions
- Whisk eggs & sugar together till well combined.
- Add orange & lemon zest.
- Stir in olive oil & orange juice.
- Stir flour & baking powder in with silicone spatula, do not over mix, batter will be slightly lumpy.
- Pour into greased 8" bundt or round cake pan.
- Bake at 350 for 45 minutes.
- Cool in pan for 5 minutes then turn out onto wire rack.
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Reviews
-
Finally, a simple all-natural orange cake that actually tastes of oranges!<br/><br/>I used the zest of two large navel oranges instead of an orange and a lemon because it took two oranges to yield 1/2 cup of fresh juice.<br/><br/>I also used my immersion blender to process the zest with the sugar so the sugar gets infused with the orange oil and makes for a more intense orange flavor than just adding the zest alone.<br/><br/>When I want something traditionally Spanish/North African I replace half the flour with ground almonds and almost always add a teaspoon of good French brandy just to add some depth.<br/><br/>I cook this in a large gratin dish and serve it plain, though I bet it would be delicious with a pillow of cardamom-scented softly whipped cream.
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Tweaks
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Finally, a simple all-natural orange cake that actually tastes of oranges!<br/><br/>I used the zest of two large navel oranges instead of an orange and a lemon because it took two oranges to yield 1/2 cup of fresh juice.<br/><br/>I also used my immersion blender to process the zest with the sugar so the sugar gets infused with the orange oil and makes for a more intense orange flavor than just adding the zest alone.<br/><br/>When I want something traditionally Spanish/North African I replace half the flour with ground almonds and almost always add a teaspoon of good French brandy just to add some depth.<br/><br/>I cook this in a large gratin dish and serve it plain, though I bet it would be delicious with a pillow of cardamom-scented softly whipped cream.
RECIPE SUBMITTED BY
Demelza
Canada
Chef #8832636. My memebership on this site goes back to the days of recipezaar, so I have seen a lot of changes on the site over the years. I still miss the forums, they had a wealth of information in them, and it was great to be able to connect with other chefs through them. I don't think zmail exists anymore either, so I don't think we have any way of contacting other chefs now. I haven't been on the site much in the last few years, mainly because of the changes. I do still pop in to look for specific recipes.
I enjoy cooking, and am passionate about baking.