I call this cake a grownup cake. Not because it is not fun and childlike, but because the flavors are a little bit more subtle and mature like a grown up. HA!! No, seriously, this is a knock out cake! It’s dense, with just a hint of sweetness to it. The flavor of orange comes shining through, especially when it’s served with some beautifully sliced oranges that we toss with a little Cointreau, just to make the cake extra orangey. It is the perfect way to end a meal, but is also a way to start your day accompanied with a cup of coffee or as an afternoon pick-me-up with tea. No matter which way you slice it, this is a cake to add to your baking repertoire.
Preheat oven to 325º F. Using the 1T butter and 1T flour, grease and flour the bottom and sides of a10-inch angel food or Bundt cake pan.
In a mixing bowl, beat the eggs and sugar on medium-high speed for 1-2 minutes, until light in color.
With the mixer on low, add the flour, baking powder, orange zest, juice, olive oil and milk; mix just until combined. Do not over mix! Use a spatula to finish combining, if needed. (Mixture will look lumpy similar to muffin batter)
Pour the batter into the prepared pan, smooth the top. Bake for 40-50 minutes or until toothpick inserted in the middle comes out clean. Cool for 15 minutes, and then turn onto cooling rack to cool completely
When completely cool, dust with confectioner’s sugar.
In a small bowl, toss the orange slices, sugar and liqueur let sit for 10 minutes. Serve with cake.
Notes
Tips & Tricks:- I love this cake because it’s so versatile. It’s just sweet enough to end a meal, but perfect to start your day with or as a pick-me-up with a cup of tea in the afternoon. Top it with macerated fruit. I used blood oranges, but you could use regular oranges, tangerines, or substitute the oranges and use berries (about 2 cups). You can add a dollop of whipped cream, ice cream or yogurt to make it extra special.- You can substitute the orange zest and juice for lemons, especially Meyer lemons are great in this cake.- Use an olive oil that has a nice fruity flavor. I prefer Italian or boutique olive oil from Napa or Temecula Calf are lovely, some are infused with citrus and add a nice additional citrus punch.