Mario Batali's Olive Oil and Orange Cake

Submitted by MarraMamba

"Haven't tried this but looks yummy and most of his recipes are."

 

• Ready In: 1hr 5mins
• Ingredients: 7
• Serves: 8

ingredients

• 6 medium oranges
• 1⁄3 cup extra virgin olive oil
• 4 eggs
• 1⁄2 teaspoon salt
• 1 cup sugar
• 1 1⁄4 cups flour (high gluten preferred, such as bread flour)
• 1 tablespoon baking powder

directions

1. Preheat oven to 350°F and oil a 9-inch round cake pan.
2. Remove zest from all oranges and juice from one. Set fruit aside for another use.
3. In a large mixing bowl with an electric mixer, beat eggs and salt together until frothy and light (about 2 minutes).
4. Slowly add sugar while continuing to mix (about 2 more minutes).
5. Sift the flour and baking soda together and gradually add to egg mixture. Mix about 1 more minute.
6. In a side bowl, mix olive oil, citrus zest and juice. Using a spoon, stir this into the egg mixture, just folding until all inches.
7. Pour batter into prepared pan and place in oven and bake 50 minutes, or until a toothpick inserted in center of cake comes out clean.
8. Cool to room temperature, cut into wedges and serve.

Reviews

[Patricia T.]

The ingredients list 1 tablespoon baking powder. But directions say sift flour and baking soda. Which is it? I suspect it is baking soda because I did it with baking powder and my cake sank in the middle. This cake also has a very dense crumble. Also directions say juice from one orange. Really? Not all oranges are created equal. I used a 1/4 cup. That was probably about right. I do not like guessing amounts.

 

[amy.484]

I made this cake for my Dad who can't have butter. It is very moist and flavoursome and was enjoyed by all. Wasn't bitter but very orangy... maybe this hides the taste of the olive oil, which could otherwise be a little strong. Will make again.

 

[AmandaInOz]

This cake had a fantastic texture, but it turned out quite bitter. Maybe my oranges were too big, but we thought it would have been nicer with a bit less zest. Moist and flavourful though! Thanks MarraMamba!

 

[echo echo]

Made in an 8-inch square pan instead of a round one. Wonderful flavor, wonderful texture, wonderful moistness. Perfecto!

 

[Amanda in Adelaide]

I liked the flavour of this cake very much, but I used bread flour (as recommended) and I wasn't too thrilled with the texture. A little too dense. Next time I will use ordinary cake flour and I'm sure that it will be perfect. Thanks for sharing!