Orange-Flavored Olive Oil Cake Recipe

Adapted from “Franny’s: Simple, Seasonal, Italian,” by Feinberg, Stephens and Clark

This delicious cake is easy to make and is moist and not too sweet. It makes an elegant dessert for a special Hanukkah meal. Store the cake, covered, at room temperature for up to three days.

 Ingredients

Cake:

1¾ c. plus 2 tbsp. cake flour (plus additional for dusting on pan)

1 tsp. baking powder

½ tsp. salt

1 c. granulated sugar

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Finely grated zest of 1 large orange

1¼ c. extra virgin olive oil, plus more for oiling pan

4 large eggs, at room temperature

1½ tsp. vanilla extract

Glaze:

1½ c. powdered sugar

3 tbsp. fresh-squeezed orange juice

2 tbsp. unsalted pistachio nuts, coarsely chopped (optional)

 Directions

Position rack in center of oven and preheat oven to 325 degrees. Oil and flour a 9-inch cake pan with 2-inch sides. Cover bottom of pan with a cut round of parchment paper; oil paper and set aside.

 In a large bowl, sift together 1¾ cup plus 2 tbsp. cake flour, baking powder and salt; reserve.

 Place the granulated sugar, orange zest and oil to the bowl of an electric mixer. Attach paddle to mixer and beat for one minute.

 With mixer on medium speed, add eggs, one at a time, making sure that each egg is fully incorporated before adding the next one. Beat in the vanilla extract.

 Turn mixer to low and gradually add reserved flour mixture. Mix just until ingredients are combined. Do not overmix.

 

Use a rubber spatula to transfer the batter from the bowl to the prepared pan. Bake 45-50 minutes, or until center of cake is set.

 Let cake cool in pan for 15 minutes. Then, using a sharp paring knife, loosen the sides of the cake from the pan. Place a cooling rack over the top of the cake and turn the cake over onto the cooling rack; let it completely cool.

 To make the glaze, place powdered sugar into a deep, medium-size bowl. Drizzle in the orange juice and whisk mixture until smooth.  Pour the glaze over the cake, letting it drip down the sides. Sprinkle with chopped pistachios, if desired.

 Allow glaze to set; serve cake cut into wedges.

 Makes 8-10 servings.

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