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Archive for January 13th, 2020

We rented a different house this year in Arizona and the kitchen was much better equipped so I had a lot more fun with it. Needless to say, we entertained a lot; three sets of friends came down from Toronto and of course, our two sets of friends in Encantarra were repeated guests. I’m guessing I was the first one to give the kitchen a good workout, even the BBQ had not been used in the two years the house had been rented!

I made this cake the first week we were in Arizona. I found the recipe in a very outdated Phoenix magazine. The recipe was created by a 14-year-old boy. I loved the use of olive oil in it, plus I just adore orange cake. I modified the recipe a bit so that it better reminded me of a cake my dear Mom used to make.

Orange Olive Oil Cake

This recipe originated in the Phoenix magazine, May 2015 but I couldn’t find it online. I’ve converted it to metric and made some alterations.

Makes one 23 cm cake

Ingredients:

  • 2 eggs
  • 155 g sugar, divided
  • 80 mL EVOO
  • 5 mL vanilla
  • Zest of 2 oranges
  • Juice of 2 oranges, divided
  • 150 g all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 50 mL Grand Marnier
  • Icing sugar for dusting

Directions:

  1. Preheat the oven to 350° F
  2. Spray a 23 cm pan with non-stick spray
  3. Combine the eggs and 135 g sugar and beat until light, fluffy and smooth.
  4. Slowly drizzle in the olive oil and vanilla.
  5. Add all of the zest and 45 mL of the freshly squeezed orange juice and beat until well combined.
  6. In a separate bowl combine the flour, baking powder, baking soda and salt and mix well.
  7. Add the flour mixture to the egg mixture and beat only until combined.
  8. Pour into the prepared 23 cm pan and bake for 25-30 minutes or until toothpick tests clean. Allow to cool.
  9. Meanwhile, combine the remaining juice and sugar and bring to a boil until the sugar has melted into the juice. Cool and add the Grand Marnier.
  10. Turn out the cooled cake onto a decorative plate and slowly spoon the orange juice mixture onto the cake allowing it to be absorbed.
  11. Decorate with icing sugar.

This is a highly flavoured and scented cake that is kept moist by a delicious orangy syrup.

Would you care for a slice?

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