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Citrus Bundt Cake
From Dorothy McNett's recipes at www.dorothymcnett.com. I call this a citrus cake as you can then use whatever citrus fruit you happen to have on hand, such as oranges, tangerines, lemons, limes, or a combination.
1 teaspoon olive oil for brushing the pan
1 teaspoon flour for dusting in the pan
3 cups all purpose unbleached flour
1 tablespoon baking powder
1/2 teaspoon sea salt
4 eggs
1 cup raw sugar
3/4 cup extra virgin olive oil
2/3 cup milk
the zest of the fruit
1/4 cup freshly squeezed citrus juice (orange, lemon, lime)
Preheat oven to 325 degrees. Brush the oil around the bottom and about one inch up the sides of a 10 - 11 cup capacity bundt pan, or other tube pan as desired. Sprinkle with the 1 teaspoon flour and invert the pan to tap out the excess. Do this even if you are using a non-stick pan as it helps to form a nice crust on the cake. Set the pan aside. In a bowl, whisk the flour, baking powder and salt to blend thoroughly and set aside. In batter bowl using an electric or a hand held beater, beat the eggs and sugar together for 1 minute or more, until the mixture is well whipped and turning a light yellow color. Beat in the olive oil, milk, zest and the juice. Remove the beater, switch to a silicone spatula or spoon. Gently and carefully fold the flour mixture into the egg mixture, blending to thoroughly combine but do not beat it. Place mixture into the prepared pan, smoothing out the top. Bake 45 minutes, or until cake is a nice deep golden brown and it springs back when lightly tapped on the top with your finger. Place on a cooling rack and let cool completely before removing from the pan. Slice and serve with fruits or sauces as desired.
Recipe created 2013-02-26.
