Orange And Olive Oil Cake
Serves: 6
Eda Schinner
1 January 1970
Based on User reviews:
46
Spice
57
Sweetness
41
Sourness
39
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
1.333333 cup
All-Purpose Flour (plus 2 teaspoons)1 cup
Sugar3 large
Egg3 cup
Milk1 cup
Heavy Cream1 tsp
Instant Yeast1 tsp
Sea Salt1
Orange3 cups
Fresh Squeezed Orange Juice1 cup
Pine NutDirections:
1
For the cake: Preheat the oven to 400 degrees F
2
In a small bowl, combine the 2 teaspoons flour and 1/2 teaspoon sugar
3
Brush an 8-inch round cake pan with olive oil and then dust with the flour-sugar mix
4
With a stand mixer fitted with the whisk attachment, beat the eggs on high speed with the 1 1/3 cup sugar until they turn opaque, 3 to 4 minutes
5
Switch to the paddle attachment and add the milk, the 1/2 cup olive oil, the cream and orange zest
6
Mix the 1 1/3 cup flour, the yeast and salt together and incorporate into the batter, scraping down the sides as needed
7
Combine well, 2 to 3 minutes
8
Allow the batter to rest in a warm place 10 to 15 minutes
9
Pour the batter into the prepared cake pan and bake until toothpick inserted comes out clean, 30 to 35 minutes
10
Remove from oven allow to cool in the pan 10 minutes
11
Run a small knife around the edge of the pan, turn the pan over, tapping if necessary to release the cake, and place on a rack and allow to cool completely
12
Once cool, invert and place on a rimmed cake plate
13
For the syrup: Remove the zest from the orange using a peeler, avoiding the pith, and place in a medium saucepan with the orange juice and sugar
14
Cook over medium heat until a thick syrup forms, 45 minutes to 1 hour
15
Strain and discard the zest strips
16
Pour 1/2 the syrup over the cooled cake, and then pierce the surface with a fork to allow the syrup to soak into the cake
17
Return the remaining syrup to the stove and continue to reduce until very thick and syrupy, an additional 15 to 20 minutes
18
For the toppings: In a small skillet, lightly toast the pine nuts over medium heat until just starting to color, 3 to 4 minutes
19
Roughly chop the pine nuts
20
Arrange the segmented oranges around the outside edge of the cake and place a small fan of them in the center
21
Garnish with the pine nuts and drizzle with the reduced syrup
22
Cut into slices and serve with creme fraiche