|Portuguese Orange- Olive Oil Cake - Photo courtesy of Leite's Culinaria|
Until then, you should absolutely go to your kitchen and make this cake RIGHT NOW! I've been making versions this cake for years, but this recipe is THE ONE. It is truly the perfect dessert to follow any meal. It's also really good for breakfast the next day...and lunch if you're feeling indulgent. If you have an ounce of self discipline you should make your cake the day before you'd like to serve it. The warm citrus pops against the fruity olive oil, and these taste sensations are so much better after marrying overnight.
This recipe is from David Leite, and can be found in his cookbook, The New Portuguese Table. A three times winner of the James Beard Award, and winner of the IACP 2010 Julia Child Award for First Book, David is obviously talented. He's even included a shopping list for a Portuguese pantry!!!
I'm going to include his recipe below, but while your cake is in the oven, you must spend some time perusing David's Website, Leite's Culinaria. It's absolutely so much fun, and everything you will find there is really, really brilliant.
Courtesy of David Leite
- Nonstick baking spray with flour
- 4 to 5 large navel oranges
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 3/4 teaspoons kosher salt
- 5 large eggs
- 3 cups granulated sugar
- 1 1/2 cups mild extra virgin olive oil
- Confectioners’ sugar, for sprinkling
- Position a rack in the middle of the oven, remove any racks above, and crank up the heat to 350°F (175°C).
- Coat a 12-cup Bundt or tube pan with baking spray and set aside.
- Finely grate the zest of 3 of the oranges, then squeeze 4 of them. You should have 1 1/2 cups of juice; if not, squeeze the 5th orange. Set aside.
- Whisk together the flour, baking powder, and salt in a large bowl and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, or with a handheld mixer in a large bowl, beat the eggs on medium-high speed until well-combined, about 1 minute.
- Slowly pour in the granulated sugar and continue beating until thick and pale yellow, about 3 minutes.
- On low speed, alternate adding the flour mixture and oil, starting and ending with the flour, and beat until just a few wisps of flour remain.
- Pour in the orange juice and zest and whirl for a few seconds to bring the batter together.
- Pour the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it, about 1 1/4 hours.
- **If the top is browning too much as the cake bakes, cover lightly with foil. Transfer to a wire rack and cool for 15 minutes.
- Turn the cake out onto the rack and cool completely, then place it in a covered cake stand and let it sit overnight. Just before serving, dust with powdered sugar.