Orange-Scented Olive Oil Cake

Name: Orange-Scented Olive Oil Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 591 milliliters all purpose flour (spoon flour into dry-measure cup and level off); 1 teaspoons baking powder; 1 teaspoons baking soda; 3 larges eggs; 355 milliliters pure or light olive oil; 3 larges navel oranges; 1 teaspoons salt; 591 milliliters sugar; 355 milliliters whole milk

Orange-Scented Olive Oil Cake

You can never have too many dessert recipes, so give Orange-Scented Olive Oil Cake a try. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe makes 16 servings with 249 calories, 4g of protein, and 4g of fat each. Head to the store and pick up all purpose flour, baking powder, milk, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Set a rack in the middle level of the oven and preheat to 350 degrees. Oil two 9-inch round pans, 2 inches deep, and line the bottoms with disks of parchment paper cut to fit.

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Cooking Oil

Equipment you will use

Baking Paper

Oven

Grate the zests from the oranges into the bowl of a stand mixer. Then use a knife to completely cut away the remaining skin from the oranges.

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Orange

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Stand Mixer

Knife

Bowl

Cut the oranges into 3/8-inch thick slices and refrigerate them covered for serving with the cake.

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Orange

Add the eggs to the bowl containing the orange zest and whisk well to mix.

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Orange Zest

Egg

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Whisk

Bowl

Whisk in one cup of the sugar.

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Sugar

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Whisk

Place the bowl on the mixer and whip with the whisk attachment until light, about 2 minutes.

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Blender

Whisk

Bowl

By hand, whisk in the oil, followed by the milk.

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Milk

Cooking Oil

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Whisk

In another bowl, stir together the remaining 1 1/2 cups sugar with the flour, baking powder, baking soda, and salt.

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Baking Soda

All Purpose Flour

Sugar

Salt

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Bowl

Whisk into the egg mixture in three separate additions, whisking smooth after each addition.

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Egg

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Whisk

Divide the batter equally between the prepared pans.

Bake the cakes until they are well risen, deep golden, and firm in the center when pressed with a fingertip, about 50 to 55 minutes.

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Oven

Cool the cakes on racks for 5 minutes, then unmold, turn right side up again, and cool completely.

Serve a wedge of the cake with some of the sliced oranges and a dollop of whipped cream. Fritz suggests a scoop of vanilla ice cream or orange sherbet as other good accompaniments.

Ingredients you will need

Vanilla Ice Cream

Orange Sherbet

Whipped Cream

Orange

To Store: Double wrap the cakes in plastic wrap, keep them at room temperature, and use them within 24 hours. Or freeze them for up to a month. Defrost and bring them to room temperature before serving.

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Wrap