How to make an Orange and Olive Oil Cake.
- 4 to 5 large navel oranges
- 1 lemon
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/4 teaspoons salt
- 5 large eggs
- 3 cups granulated sugar
- 1 1/2 cups fruity extra virgin olive oil
- Confectioners sugar, for sprinkling
- Position a rack in the middle of the oven, remove any racks above, and crank up the heat to 350°F (175°C).
- Butter and flour a 12-cup Bundt and set aside.
- Finely grate the zest of 3 of the oranges, then squeeze 4 of them.
- You should have 1 1/2 cups of juice; if not, squeeze the 5th orange.
- Also finely grate the zest of one lemon.
- Set aside.
- Whisk together the flour, baking powder and salt in a large bowl and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, or with a handheld mixer in a large bowl, beat the eggs on medium-high speed until well-combined, for about 1 minute.
- Slowly pour in the granulated sugar and continue beating until thick and pale yellow, for about 3 minutes.
- On low speed, alternate adding the flour mixture and oil, starting and ending with the flour, and beat until just a few wisps of flour remain.
- Pour in the orange juice, juice of 1/2 the lemon and zests and whirl for a few seconds to bring the batter together.
- Pour the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it, for about 1 1/4 hours.
- If the top is browning too much as the cake bakes, cover lightly with foil.
- Transfer to a wire rack and cool for 15 minutes.
- Turn the cake out onto the rack and cool completely, then place it in a covered cake stand and let it sit overnight.
- Just before serving, dust with powdered sugar.
- If you leave it for longer than overnight, keep the cake in the refrigerator.