Information
Notes
A golden, moist cake perfumed with orange. According to our friend Mari Carmen, the secret to its success is adding the ingredients in precisely the order indicated and beating well after each addition. The cake is excellent served with coffee or tea, or to dress it up, combine 2 tablespoons apricot jam and 2 teaspoons orange liqueur. Simmer for 2 minutes, then brush over the finished cake. You can also serve it with a scoop of ice cream and fresh strawberries. For a cake with a wetter texture, heat 4 tablespoons (½ stick) butter, 2/3 cup sugar, and 1/3 cup freshly squeezed orange juice until the sugar is dissolved. Pour over the cake while it is hot and in the pan. Allow to cool thoroughly before removing from the pan.
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 1 cup freshly squeezed orange juice
- 1 tablespoon freshly grated orange zest
- ½ cup mild olive oil
- 2 cups unbleached flour
- 1 tablespoon baking powder
- Confectioners’ sugar for dusting
Directions
Grease and flour an 8-inch fluted Bundt pan. Preheat the oven to 350°F. In a bowl, beat the eggs with an electric mixer until thickened and light colored. Gradually beat in the granulated sugar, then—in order—the orange juice, orange zest, and oil. Beat in the flour and, finally, the baking powder.
Pour the batter into the pan and bake for about 45 minutes, until a toothpick inserted in the cake comes out clean and the cake springs back to the touch. Cool slightly, then turn out onto a serving dish. Dust with confectioners’ sugar, or finish in any of the ways described in the headnote.
Nutritional Information
This recipe serves 12, and includes 1 tablespoon of Confectioners' Sugar for dusting.