1T butter, room temperature
1T all-purpose flour
1 cup sugar
3 cups all-purpose flour
1T baking powder
1T orange zest
3T orange juice
¾ cup good quality olive oil
2/3 cup milk
Confectioner’s sugar for dusting
4 oranges, peeled, sliced into ½ moons
2T granulated sugar
4T Cointreau or Grand Marnier
1. Preheat oven to 325º F. Using the 1T butter and 1T flour, grease and flour the bottom and sides of a10-inch angel food or Bundt cake pan.
2. In a mixing bowl, beat the eggs and sugar on medium-high speed for 1-2 minutes, until light in color.
3. With the mixer on low, add the flour, baking powder, orange zest, juice, olive oil and milk; mix just until combined. Do not over mix! Use a spatula to finish combining, if needed. (Mixture will look lumpy similar to muffin batter)
4. Pour the batter into the prepared pan, smooth the top. Bake for 40-50 minutes or until toothpick inserted in the middle comes out clean. Cool for 15 minutes, and then turn onto cooling rack to cool completely
5. When completely cool, dust with confectioner’s sugar.
6. In a small bowl, toss the orange slices, sugar and liqueur let sit for 10 minutes. Serve with cake.
Tips & Tricks:
• I love this cake because it’s so versatile. It’s just sweet enough to end a meal, but perfect to start your day with or as a pick-me-up with a cup of tea in the afternoon. Top it with macerated fruit. I used blood oranges, but you could use regular oranges, tangerines, or substitute the oranges and use berries (about 2 cups). You can add a dollop of whipped cream, ice cream or yogurt to make it extra special.
• You can substitute the orange zest and juice for lemons, especially Meyer lemons are great in this cake.
• Use an olive oil that has a nice fruity flavor. I prefer Italian or boutique olive oil from Napa or Temecula Calf are lovely, some are infused with citrus and add a nice additional citrus punch.