Prep 5 mins
Cook 45 mins
This recipe is adapted from one in Baking A Common Sense Guide. I have made a few minor changes to it. I bake it in a greased 8" silicone bundt pan, but the original recipe said to bake it in an 8" round cake pan. You can mix this up with just a whisk & silicone or rubber spatula. Dust it lightly with some powdered sugar or drizzle an orange glaze over it. I served it with a spoonful of whipped cream & some fresh blackberries. It would be nice with blueberries or strawberries as well. I hope you enjoy it.
- 2 eggs
- 158.51 ml sugar
- 1 orange, zest of
- 1 lemon, zest of
- 118.29 ml olive oil (extra virgin works fine in this)
- 118.29 ml fresh squeezed orange juice (top up with milk if you don't have enough juice from your orange)
- 354.88 ml flour
- 14.79 ml baking powder
- Whisk eggs & sugar together till well combined.
- Add orange & lemon zest.
- Stir in olive oil & orange juice.
- Stir flour & baking powder in with silicone spatula, do not over mix, batter will be slightly lumpy.
- Pour into greased 8" bundt or round cake pan.
- Bake at 350 for 45 minutes.
- Cool in pan for 5 minutes then turn out onto wire rack.
Finally, a simple all-natural orange cake that actually tastes of oranges!
I used the zest of two large navel oranges instead of an orange and a lemon because it took two oranges to yield 1/2 cup of fresh juice.
I also used my immersion blender to process the zest with the sugar so the sugar gets infused with the orange oil and makes for a more intense orange flavor than just adding the zest alone.
When I want something traditionally Spanish/North African I replace half the flour with ground almonds and almost always add a teaspoon of good French brandy just to add some depth.
I cook this in a large gratin dish and serve it plain, though I bet it would be delicious with a pillow of cardamom-scented softly whipped cream.
I found this recipe very simple and yet delicious. It took me less time to bake it than what is stated.
Really good cake! Very easy to make!