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Prep Time: 0 Minutes Cook Time: 135 Minutes |
Ready In: 135 Minutes Servings: 12 |
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Food and Wine Magazine, February 2010 issue. I would probably add some orange extract to add more fruit flavor. Ingredients:
5 large eggs, room temperature |
1 1/4 cups sugar |
1 tbs finely grated orange zest |
1 cup extra-virgin olive oil |
2 cups cake flour |
1 1/4 tsp baking powder |
1 tsp fine sea salt |
Directions:
1. Preheat oven to 325 degrees and butter and flour a 10-cup bundt cake pan. In a bowl using a handheld electric mixer, beat the eggs with the sugar and orange zest at medium-high speed until smooth. Gradually beat in the olive oil until creamy, about 2 minutes.
2. In a small bowl, whisk the cake flour with the baking powder and salt. Add the dry ingredients to the egg mixture in 3 batches, beating on medium speed between additions.
3. Scrape the batter into the prepared pan and bake in the center of the oven for about 1 hour, until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 15 minutes, then invert onto a rack. Let cook completely before serving.
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