I saw David make this DIVINE Orange Olive Oil Cake from his cookbook, “The New Portuguese Table”, on the Today Show and knew I had to make it. It is HEAVEN on a fork, people. Truly, one of the tastiest things I’ve whipped up in my kitchen. The ONLY thing that is difficult about this cake is not immediately eating it, because as David says, “Since this orange-olive oil cake only gets better with age, don’t even think about taking a bite until the day after you make it, or even the day after that.” It goes over like gangbusters at a dinner party or on your own when you’re peckish at midnight as you’re curled up in a snuggie on your sofa watching bad reality television. Not that I’ve ever done that. Or anything.
Orange-Olive Oil Cake
- Nonstick baking spray with flour
- 4 to 5 large navel oranges
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 3/4 teaspoons kosher salt
- 5 large eggs
- 3 cups granulated sugar
- 1 1/2 cups mild extra-virgin olive oil
- Confectioners’ sugar, for sprinkling
- Position a rack in the middle of the oven, remove any racks above, and crank up the heat to 350°F (175°C).
- Coat a 12-cup Bundt or tube pan with baking spray and set aside.
- Finely grate the zest of 3 of the oranges, then squeeze 4 of them. You should have 1 1/2 cups of juice; if not, squeeze the 5th orange. Set aside.
- Whisk together the flour, baking powder, and salt in a large bowl and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, or with a handheld mixer in a large bowl, beat the eggs on medium-high speed until well-combined, about 1 minute.
- Slowly pour in the granulated sugar and continue beating until thick and pale yellow, about 3 minutes.
- On low speed, alternate adding the flour mixture and oil, starting and ending with the flour, and beat until just a few wisps of flour remain.
- Pour in the orange juice and zest and whirl for a few seconds to bring the batter together.
- Pour the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it, about 1 1/4 hours.
- If the top is browning too much as the cake bakes, cover lightly with foil. Transfer to a wire rack and cool for 15 minutes.
- Turn the cake out onto the rack and cool completely, then place it in a covered cake stand and let it sit overnight.
- Just before serving, dust with powdered sugar.