Orange Cake (bolo de laranja) (Overnight)

By stancec44

From David Leite's 'The New Portuguese Table'

Ingredients

• Non stick baking spray
• 4 - 5 large navel oranges
• 3 1/2 c. all purpose flour
• 1 1/2 tsp. baking powder
• 1 3/4 tsp kosher salt
• 5 lg. eggs
• 3 c. sugar
• 1 1/2 c. mild olive oil
• Confectioner's sugar for sprinkling
• Candied oranges (I added this, but highly recommend - see Misc.)

Details

Servings 10

Preparation

Step 1

1. Position rack in middle of oven, remove any racks above and crank up the heat to 350. Coat a 12 c. 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 5th orange.

3. Whisk together the flour, baking powder and salt in large bowl & set aside.

4. In the bowl of a stand mixer w/paddle attachment, or with a hand held mixer in a large bowl, beat the eggs on med-hi speed until well combined, about 1 minute. Slowly pour in the sugar and continue beating until thick and pale yellow, about 3 minutes. On low speed, alternate adding the flour mix 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 & whirl for a few seconds to bring the batter together.

5. Pour the batter into the prepared pan and bake until a tester comes out with a few moist crumbs attached, about 1 1/4 hours. If the top is browning too quickly, cover lightly with foil. Transfer to a wire rack and cool for 15 minutes.

6. Turn the cake out onto a rack and cool completely, then place in covered cake stand and let it sit overnight. Just before serving dust with confectioner's sugar and serve with candied orange peel.