Orange Bundt Cake
This is a light cake that is often served with tea by Sicilian grandmothers. The adaptation of this recipe originated from Food & Wine magazine, but it has been adjusted for our tastes.
INGREDIENTS
- 2 cups all-purpose flour.
- 2 tablespoons grated orange zest
- 1 cup fresh orange juice
- 1.5 tablespoons baking powder
- 1 cup granulated sugar
- 1/2 cup olive oil
- 3 large eggs
METHOD
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Preheat oven to 350°F.
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Stir together flour, orange zest, and baking powder in a medium bowl. Set aside.
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Beat sugar, olive oil, and eggs with an electric mixer on high speed until almost white, about 1.5 minutes.
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Add orange juice; beat on low speed until combined, about 20 seconds. With mixer running on low speed, gradually add flour mixture. Beat until just combined, about 1 minute (do not overmix).
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Transfer batter to a greased (with vegetable oil) and floured non stick 9″ pan.
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Bake in preheated oven until a wooden pick inserted in center comes out clean, 45 to 50 minutes.
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Let cool in pan 10 minutes.
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Invert cake onto a wire rack; let cool completely, about 1 hour.
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Store for up to 3 days at room temperature.
