Orange Olive Oil Cake
(Makes one 9-inch cake)
Orange Olive Oil Cake
Grated zest from 2 oranges
3/4 cup fresh orange juice (from about 3 oranges)
1-3/4 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 teaspoon Fiori di Sicilia extract (optional)
2/3 cup olive oil
Confectioners' sugar for dusting
Preheat the oven to 350 degrees F.
Coat a 9-inch springform pan with cooking spray. Place a round of parchment paper in the bottom of the pan.
In a bowl, combine the flour, baking powder, baking soda, and salt.
In another bowl, combine the eggs and granulated sugar. With an electric mixer, beat the eggs and sugar mixture until it is light and pale yellow, about 3 minutes.
Alternate adding the flour mixture and olive oil to the egg mixture, beating until combined after each addition. Add the orange zest, juice and extract; beat until the ingredients are well incorporated and the batter is smooth. Pour the batter into the prepared pan.
Bake for 45 - 50 minutes, or until a toothpick inserted in the center comes out clean. Transfer the cake pan to a wire rack to cool for 10 minutes. Then remove the band from the springform pan and allow the cake to cool completely on the wire rack.
Dust the top of the cake with confectioners' sugar before serving.
A simple but delicious cake made from fresh squeezed orange juice, orange zest and
olive oil. The addition of Fiori di Sicilia (Flowers of Sicily) imparts a pleasant aroma and flavor to the cake but it can be omitted. This is a nice cake for breakfast or with an afternoon cup of coffee.
SAME KITCHENAID QUALITY BUT WITH A SMALLER FOOTPRINT
The Artisan Mini stand mixer makes up to 5 dozen cookies in a single batch, with the same power as the Classic KitchenAid stand mixer while being 20% smaller, 25% lighter, and fitting all attachments. The tilt-head design allows clear access to the bowl and attached beater or accessory so you can easily add ingredients for a recipe.
STORE OR TRANSPORT DELICATE CAKES
FIORI DI SICILIA
Use about ½ teaspoon in a typical recipe for cookies, pound cake, pie, meringues, or sweet bread.