The first time I was flipping through the pages of Mario’s book “Molto Italiano” and came across this recipe, I could not believe how simple it sounded. In fact it is very simple – apart from the orange zesting, which is not as difficult as it is time consuming. Good thing this time I had help :).
Olive oil and orange cake
- 7 Medium oranges
- 1/2 cup Extra virgin olive oil
- 4 Large eggs
- 1/2 tsp Salt
- 1 cup Sugar
- 1 1/4 cup Flour
- 1 tbsp Baking powder
- 4-6 tbsp Icing sugar
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Preheat the oven to ~ 180 degrees.
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In the meantime (prior to) zest the oranges with a grater in separate bowls – 6 and 1. The one zested separately is for the glaze. Juice 2 oranges, also separately – 1 for the cake and 1 for the glaze. The zest of 6 oranges and juice of 1 – combine with olive oil in a separate bowl and set aside for further use. The zest and juice of one orange – combine and set aside in a different bowl.
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In a separate bowl beat the eggs with salt about 3-4 minutes, until light and frothy. Beat in the sugar. Beat until you cannot feel the sugar between your fingertips.
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Sift the flour with the baking soda, gradually beat in the egg mixture. Fold in the orange zest mixture. Pour the batter into the pan. Bake for 30-40 minutes, depending on the pan you use. Mine usually takes less as I use a wide one and the cake ends up being thinner. Use the tooth pick to check.
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While the cake is baking prepare the glaze – add a few tablespoons of the icing sugar at a time to the juice and zest mixture until well incorporated and there are no chunks left. The glaze should be the consistency of heavy cream – not too runny.
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Once the cake is done, let it cool down and then pour the glaze over. Let it drip off the sides – will look very appetizing once it firms.
