I love the smell of citrus during the holiday’s: oranges, grapefruits and lemons are all at their peek of perfection and ready to be used in an array of dishes.
Every year, I make this delicious Orange-Olive-Oil cake and it’s always a showstopper. It’s slightly reminiscent of a French Gateau Breton: it's wonderfully dense and pairs perfectly with a sweet glass of wine or a nice cup of tea.
Orange-Scented Olive Oil Cake from Saveur
- 2 oranges
- 2⅓ cups sugar
- Unsalted butter, for buttering the pan
- 2½ cups flour, plus more for pan
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. vanilla extract
- 4 eggs
- 6 tbs. extra-virgin olive oil
- 2 ½ tbs. fresh orange juice (you may need a little more)
- ¼ cup confectioners' sugar
- Sea salt, for topping
- Trim about ½" from the tops and bottoms of oranges; quarter oranges lengthwise. Bring 6 cups water to a boil in a 4-qt. saucepan; add oranges.
- Bring water back to a boil; drain. Repeat boiling process twice more with fresh water. Put oranges, 1-cup sugar, and 4 cups water into a 4-qt. saucepan over medium-high heat.
- Cook, stirring often, until sugar dissolves and orange rind can be easily pierced, about 30 minutes.
- Remove pan from heat and let cool to room temperature.
- Heat oven to 350°. Butter a 10" round cake pan with butter and dust with flour; line pan bottom with parchment paper cut to fit. Set pan aside.
- Mix together flour, baking powder, and baking soda in a medium bowl and set aside. Remove orange quarters from syrup, remove and discard any seeds, and put oranges into the bowl of a food processor or blender.
- Pulse until oranges form a chunky purée, 10 to 12 pulses.
- Add remaining sugar, flour mixture, vanilla, and eggs and blend until combined, about 2 minutes.
- Add olive oil and combine.
- Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 45- 55 minutes.
- Let cool for at least 30 minutes.
- In a small bowl, mix orange juice and confectioners' sugar to make a thin glaze, adding more juice and sugar until the texture is perfect.
- Remove cake from pan and transfer to a cake stand or plate.
- Using a pastry brush, brush orange glaze over top and sides of cake; let cool completely.
- Generously sprinkle the cake with sea salt.