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CAKE - Olive Oil and Orange Cake
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Source:
| Olive Oil | |
| Orange Cake | |
| The Chew Mario Batali [Sweet Tooth] | |
| 6 medium | oranges |
| 1/2 cup | extra-virgin olive oil |
| 4 large | eggs |
| 1/2 teaspoon | salt |
| 1 cup | sugar |
| 3/4 cups | all-purpose flour |
| 1/2 cup | semolina |
| 1 tablespoon | baking powder |
| 1 1/2 cups | powdered sugar |
| 3 tablespoons | lime juice, (plus the zest of 1 lime) |
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Preheat the oven to 350°F. Oil a 9-inch round cake pan.
Using a grater, zest all the oranges, and juice one of the oranges. (Reserve the fruit for another use.) In a small bowl, combine the zest, juice, and olive oil. Set aside.
In a large bowl, with an electric mixer, beat the eggs and salt until frothy and light, about 2 minutes. Slowly beat in the sugar, and continue to mix until pale and thick, about 2 minutes more.
Sift the flour and baking powder together, and gradually beat into the egg mixture. Fold in the citrus zest mixture just until incorporated.
Pour the batter into the prepared pan. Bake for 40 to 50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool on a rack for 10 minutes, then remove from the pan and cool to room temperature.
For the icing: Whisk together the powdered sugar, lime juice and zest in a large bowl. Drizzle over the top of the cooled cake. Slice and serve.
Tips
- For the icing, add a little water or milk to thin out to desired consistency.
- Segment the oranges used for zesting and serve with the cake slices.
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