Orange and Olive Oil Cake

Name: Orange and Olive Oil Cake
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 8
Cuisine: American
Ingredients: 0 pieces Butter (Butter for greasing the pan); 1 ½ cup All-Purpose Flour (1½ cups (195 g) all-purpose flour); ½ tsp Baking Powder (½ teaspoon baking powder); ¼ tsp Bicarbonate of Soda (¼ teaspoon baking soda); ¾ tsp Table Salt (¾ teaspoon (6 g) salt); 3 pieces Egg (3 eggs); 1 ¾ cup Granulated Sugar (1¾ cups (350 g) sugar); 2 tsp Orange Zest (2 teaspoons grated orange zest); ⅔ cup Orange Juice (2/3 cup (158 g) freshly squeezed orange juice (the juice from about 2 oranges)); ⅔ cup Olive Oil (2/3 cup (141 g) olive oil); 2 tbsp Grand Marnier (2 tablespoons Grand Marnier, optional) — optional

Orange and Olive Oil Cake - Dessert (American)

60 minAmerican

Servings8

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Vegetarian
Pescatarian

Steps

1Preheat the oven to 350ºF. Butter a 9-inch springform pan or cake pan. (You can also use a 12-cup Bundt pan.) For easy removal, place a round of parchment paper in the bottom of the pan.
2In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3In a large bowl, whisk the eggs until blended, then gradually whisk in the sugar, beating until slightly thick and pale yellow.
4In a medium bowl, whisk the zest, juice, and oil. Add to the egg mixture in thirds alternating with the flour mixture.
5Pour batter into the pan and bake for 45 to 60 minutes (or less if using a Bundt pan — start checking after 35 minutes), or until a toothpick comes out clean or until an instant-read thermometer registers 210ºF or above. Cool on a rack for at least 15 minutes. Note: This cake rises in the oven and falls way down as it cools — this is normal. The cake still tastes incredibly delicious and moist.
6Sift confectioners’ sugar over top before cutting and serving.