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 I found the recipe in a very outdated Phoenix magazine.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:
- Preheat the oven to 350° F
- Spray a 23 cm pan with non-stick spray
- Combine the eggs and 135 g sugar and beat until light, fluffy and smooth.
- Slowly drizzle in the olive oil and vanilla.
- Add all of the zest and 45 mL of the freshly squeezed orange juice and beat until well combined.
- In a separate bowl combine the flour, baking powder, baking soda and salt and mix well.
- Add the flour mixture to the egg mixture and beat only until combined.
- Pour into the prepared 23 cm pan and bake for 25-30 minutes or until toothpick tests clean. Allow to cool.
- 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.
- Turn out the cooled cake onto a decorative plate and slowly spoon the orange juice mixture onto the cake allowing it to be absorbed.
- 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?
