Ingredients
- 4 to 5 large navel oranges
- 3 1/2 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 3/4 teaspoon kosher salt
- 5 teaspoon large eggs
- 3 cup granulated sugar
- 1 1/2 cup mild extra-virgin olive oil
Preparation
Baking Directions:
1.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.
2.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.
3.Whisk together the flour, baking powder, and salt in a large bowl and set aside.
4.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.
5.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.
6.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.
Tips:
Make sure to use a light-colored Bundt pan.
A dark one will turn out a cake that sticks and is unpleasantly brown.
Since this cake only gets better with age, don’t even think about taking a bite until the day after you make it, or even the day after that.
