Italy - Orange-Scented Olive Oil Cake

By Addylicious

Ingredients

• 2 oranges
• 2 1/3 cups sugar
• Unsalted butter, for greasing the pan
• 2 1/2 cups flour, plus more for pan
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. vanilla extract
• 4 eggs
• 6 tbsp. extra-virgin olive oil
• 1/4 cup fresh orange juice
• 1/4 cup confectioners' sugar
• Sea salt, for garnish

Details

Adapted from saveur.com

Preparation

Step 1

1. Trim about ½" from the tops and bottoms of oranges;
quarter oranges lengthwise. Bring 6 cups water to a boil in a 4-qt. saucepan; add oranges.
Bring water back to a boil; drain.
Repeat boiling process twice more with fresh water.
Put oranges, 1 cup sugar, and 4 cups water into a 4-qt. saucepan over medium-high heat.
Cook, stirring often, until sugar dissolves and orange rind can be easily pierced with a fork, about 30 minutes.
Remove pan from heat and let cool to room temperature.

2. Heat oven to 350°.
Grease a 10" round cake pan with butter and dust with flour;
line pan bottom with parchment paper cut to fit.
Set pan aside.
Whisk together flour, baking powder, and baking soda in a medium bowl and set aside.

Remove orange quarters from syrup, remove and discard any seeds, and put oranges into the bowl of a food processor.
Pulse until oranges form a chunky purée, 10 to 12 pulses.
Add remaining sugar, reserved flour mixture, vanilla, and eggs and process until incorporated, about 2 minutes.
Add olive oil; process until combined. Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 40 to 45 minutes. Let cool for 30 minutes.

3. In a small bowl, whisk orange juice and confectioners' sugar to make a thin glaze. R
emove cake from pan and transfer to a cake stand or plate.
Using a pastry brush, brush orange glaze over top and sides of cake; let cool completely. Garnish cake with salt.