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Orange Olive Oil Bundt Cake
From Dorothy McNett's recipes at www.dorothymcnett.com. So easy to make, so delicious to serve! It is wonderful just sliced and served, but if desired you could sprinkle a bit of any sweet dessert wine over each slice.
1 teaspoon butter or olive oil for brushing the pan
1 teaspoon flour for dusting in the pan
4 large eggs
1 cup crystalline brown sugar (raw sugar)
3/4 cup extra virgin olive oil
2/3 cup milk
zest of 1 orange
3 tablespoons orange juice or orange liqueur
3 cups all purpose unbleached flour
1 tablespoon baking powder
1/2 teaspoon semi-coarse sea salt
a few grindings of pepper (white peppercorns are my favorite)
Preheat oven to 325 degrees. Brush the butter or olive oil around the bottom and about one inch up the sides of a 10-11 cup bundt pan, or other similar cake pan. Sprinkle with the 1 tablespoon of flour and invert 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 aside.
In batter bowl using an electric beater or a heavy whisk, beat the eggs and sugar together for at least 1 minute, until the mixture is well whipped and turning a light yellow color. Beat in the olive oil, milk, zest and orange juice. Remove the beater, switch to a silicone spatula or other spoon. In another bowl, whisk together the flour, baking powder, salt and pepper. Fold into the egg mixture, blending to thoroughly combine but do not beat it, just get it nicely mixed in. Place mixture into the prepared pan, smoothing out the top. Bake 45 minutes, or until cake is a nice deep golden brown and cake 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!
Recipe created 1997-03-24.
© 1996-2013 Dorothy McNett. All Rights Reserved.