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Orange-scented olive oil cake
by: Favuzzi
- Preparation 120 min
- Cooking 45 min
- Portions 4 pers.
Ingredients needed
Serves 10 to 12
- 2 oranges
- 500 ml (2 cups) sugar
- Unsalted butter, to grease the pan
- 625 ml (2 1/2 cups) Favuzzi ''00'' flour
- 30 ml (2 tsp) baking powder
- 5 ml (1 tsp) baking soda
- 5 ml (1 tsp) vanilla extract
- 4 eggs
- 90 g (6 tbsp) Favuzzi crushed orange extra-virgin olive oil
- 60 ml (1/4 cup) freshly squeezed orange juice
- 60 ml (1/4 cup) icing sugar
- 7.5 ml (1/2 tbsp) Favuzzi Lemon & Salt for garnish
Products used in this recipe
Steps of preparation
- Cut a slice about ½-inch thick from the top and the bottom of the oranges, then cut oranges into quarters lengthwise.
- In a 4-litre pot, bring 6 cups of water to the boil.
- Add oranges, bring back to the boil and drain.
- Repeat two more times, changing water each time.
- In a 4-litre pot over medium-high heat, cook oranges with 1 cup sugar and 4 cups water, stirring frequently, until sugar has dissolved and orange skins are easily pierced with a fork (about 30 minutes).
- Take pot off the heat and leave to cool at room temperature.
- Preheat oven to 180°C (350°F).
- Butter a 25-cm (10-inch) round baking pan and dust with flour.
- Line with a sheet of parchment paper cut to size and set aside.
- In a medium-sized bowl, mix flour, baking powder and sodium bicarbonate, and set aside.
- Take orange quarters out of the syrup and remove seeds.
- Put in a food processor and pulse until a coarse puree forms.
- Add the rest of the sugar, the flour blend, the vanilla and the eggs and mix for about 2 minutes. Add orange extra virgin olive oil and blend.
- Pour batter into pan and cook until a toothpick inserted in the center comes out clean (40 to 45 minutes).
- Let cake cool for 30 minutes before taking out of the pan.
- In a small bowl, whisk orange juice and icing sugar to make a light glaze.
- Unmold cake and place on a plate or platter.
- With a pastry brush, brush glaze on the top and sides of the cake, then leave to cool completely. Sprinkle with salt.
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