Portuguese Orange-Olive Oil Cake

Submitted by Annacia

""Make sure to use a light-colored Bundt pan. A dark one will turn out a cake that sticks and is unpleasantly brown. The pan David uses is the Nordic Ware’s Anniversary 15-cup Bundt Pan. And since this orange-olive oil cake only gets better with age, don’t even think about taking a bite until the day after you make it, or even the day after that". From: Leite's Culinaria"

 

• Ready In: 1hr 35mins
• Ingredients: 8
• Serves: 12

ingredients

• 4-5 large navel oranges
• 828.06 ml all-purpose flour
• 7.39 ml baking powder
• 8.62 ml kosher salt
• 5 large eggs
• 709.77 ml granulated sugar
• 354.88 ml mild extra-virgin olive oil
• powdered sugar, for sprinkling

directions

1. Spray baking pan with nonstick spray with flour.
2. Position a rack in the middle of the oven, remove any racks above, and crank up the heat to 350°F (175°C). Coat a 12-cup Bundt or tube pan with baking spray and set aside.
3. 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. Set aside.
4. Whisk together the flour, baking powder, and salt in a large bowl and set aside.
5. 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, about 1 minute. Slowly pour in the granulated sugar and continue beating until thick and pale yellow, 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 and zest and whirl for a few seconds to bring the batter together.
6. Pour the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it, 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.
7. 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.