Combine fresh orange juice, orange zest and a generous amount of olive oil that is not too assertive in flavor and you have the secret to this luscious, moist tea cake.
Yield: 2 (4-pound cakes) or 24 generous (3.5-ounce) slices
Preparation time: 40 minutes + 1 hour, 15 minutes baking time
Shelf life: at least one week when tightly covered
- Nonstick vegetable spray
- 2 pounds, 2 ounces unbleached all-purpose flour + flour to coat bundt pans
- 1 tablespoon baking powder
- 1 tablespoon, 1 teaspoon salt
- 10 large eggs
- 3 pounds granulated sugar
- 3 cups light-flavored extra virgin olive oil
- 3 cups orange juice, preferably fresh, + 6 tablespoons grated orange zest
- Confectioners’ sugar, for garnish
1. Position the rack in the middle of the oven and heat to 350 degrees F. Spray two 12-cup bundt pans with non-stick spray. Dust with flour, tapping to remove any excess.
2. In a large bowl, blend flour, baking powder and salt together and set aside.
3. In the bowl of a large electric mixer fitted with the paddle attachment, beat eggs and sugar on medium-high speed until mixture is thick and pale yellow, about 4 minutes.
4. Turn speed to low and add flour mixture and oil alternately in three or four additions, beginning and finishing with flour. Beat until a few traces of flour remain. Add orange juice and zest and beat until batter is smooth.
5. Divide batter between prepared pans and bake for 1 hour 15 minutes or until a cake tester comes out with a few moist crumbs clinging to it. If tops brown too quickly while the cakes bake, cover lightly with foil. Remove cakes, transfer to wire racks and cool for 15 minutes; invert onto racks and cool completely. Cover and let stand overnight. Before serving, dust with confectioners’ sugar.