Pretty much every time I walked into my Grandma Jesch’s home as a child, there was a newly-baked cake waiting for me. And I stopped by to visit at least every other day. I guess that’s likely the source of my infatuation with cake. I love them. I love every kind of cake. I love big decadent cakes with billowing frosting. And tarts loaded with pastry cream and topped with ripe summer berries, make me swoon. But sometimes…sometimes I want a simple cake. A snacking cake. Like the ones my Grandma Jesch made.
This orange and olive oil cake is the perfect snacking cake. It’s interesting and delicious, without being too glamorous. The olive oil lets you know it’s in there, though it’s subtle. It adds a slightly floral flavor that works wonderfully with the brightness of the orange zest. The cake stays moist with the help of the olive oil and the yogurt; and in my experience, it’s better after sitting for a few hours or even overnight. Be warned though, the modesty of this cake may deceive you. Since it doesn’t have the pomp of a fancy chocolate layer cake, you won’t think of it as dessert. Your guard will be down. You’ll wander into the kitchen several times over the course of the afternoon, and suddenly, half of the cake will be gone. Not that that happened to me. And I certainly wouldn’t tell you if it did…
The Recipe: Orange and Olive Oil Cake
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
4 large eggs, separated
2 cups granulated sugar
1 cup plain yogurt
3/4 cup good-quality extra-virgin olive oil (preferably something fruity, if possible)
zest of 3 oranges
1 1/2 teaspoons vanilla extract
confectioners’ sugar, for dusting
Preheat the oven to 350°F. Place rack in the center of oven. Generously spray the inside of a 10-inch Bundt pan with a nonstick cooking spray; or butter it well, flour it, and tap out any excess.
In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the egg yolks until they are pale and light; slowly pour in the sugar until it is completely incorporated. Add the yogurt and olive oil and mix until thoroughly combined. Add the orange zest and vanilla, mix until just incorporated.
Add the flour mixture to the wet ingredients in two parts, beating after each addition until just combined (it should only take 10 seconds). Scrape down the bowl and beat again for 5 seconds.
In another large bowl, beat the egg whites until stiff peaks form. Scoop 1 cup of the egg whites into the batter. Use a rubber spatula to gently fold them in. After about 30 seconds of folding, add the remaining egg whites and gently fold until they are almost completely combined. Do not rush this process.
Pour the batter into the prepared pan and bake for 40-50 minute, rotating the pan half way through the baking time, or bake until a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack to cool for 10-15 minutes. Gently loosen the sides of the cake from the pan (an offset spatula works well) and turn out onto a rack to cool completely. Dust with confectioners’ sugar right before serving. This cake stores well at room temperature for about 3 days in a tightly covered container. Enjoy!
Source: Adapted from Baked Explorations
Thanks for stopping by today!
Join me on Twitter