California Orange And Olive Oil Cake
California Orange And Olive Oil Cake
Ingrediënten
Makes: 12 Servings
- Light Olive Oil And Flour For Prepping The Pan
- 1½ Cups All-Purpose Flour
- 1½ Cups Granulated Sugar
- 1 Teaspoon Baking Powder
- ¼ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- 2 Large Eggs
- ⅔ Cup Orange Juice See Cake Notes
- 2 Teaspoons Grated Orange Zest
- ⅔ Cup Light Olive Oil
- Confectioners’ Sugar For Dusting
Instructies
- Place A Rack In The Center Of The Oven, And Preheat The Oven To 375°F.
- Lightly Grease And Flour A 9″ Springform Pan With The Olive Oil And Flour.
- Shake Out The Excess Flour, And Set The Pan Aside.
- Place The Flour, Sugar, Baking Powder, Baking Soda, And Salt In A Large Mixing Bowl And Whisk To Combine.
- Crack The Eggs Into The Bowl And Stir To Break The Yolks, Then Add The Orange Juice, Zest, And Olive Oil.
- Mix With A Wooden Spoon Until Well Combined, 60 To 70 Strokes, Or Mix With An Electric Mixer On Medium Speed Until Smooth And Combined, 1 To 2 Minutes.
- Turn The Batter Into The Prepared Pan, And Place The Pan On A Sheet Pan Or Baking Sheet To Protect Your Oven From Batter Leaking From The Bottom Of The Pan.
- Place The Pan In The Oven, And Bake Until The Cake Is Well Browned And The Top Springs Back When Lightly Pressed With A Finger, 38 To 42 Minutes.
- Remove The Pan From The Oven.
- Let It Rest On A Wire Rack For 20 Minutes.
- Run A Knife Around The Edges, Unsnap The Collar Rim, And Let It Rest On The Rack Until Cool, 30 Minutes More.
- To Serve, Run A Sharp Knife Underneath The Cake To Remove The Bottom Of The Pan.
- Place The Cake On A Plate, Dust With Confectioners’ Sugar, If Desired, And Slice And Serve.
Notes / Tips / Wine Advice:
Cake Notes:
If You Have 2 Or 3 Fresh Oranges, You Should Be Able To Juice Them And Obtain Enough Juice To Measure ⅔ Cup. Grate Enough Of The Zest From 1 Or 2 Oranges To Make 2 Teaspoons.
