Mom's Olive Oil Orange Bundt Cake
It's
Day #4 of I Like Big Bundts 2. Are you ready for National Bundt Day on November 15th? I'm presenting 30 Bundts in 30 days so you have no excuse not to celebrate with me! :)
The
Baked Boys are awesome. Their second book,
Baked Explorations: Classic American Desserts Reinvented just came out and I picked it up. I wish I could visit their bakery in New York...until then I'll try to make some of the treats.
Their Root Beer Bundt from the first book is on my list, but I made this one first because I love
olive oil cakes.
This was made early in the morning and I didn't have time to snap a photo before leaving the house. So I pulled up a book truck in the library and shot a few photos of the whole Bundt. See the library books in the background? That's the Children's section! :)
This is a very nice cake. Not too rich, and just a hint of orange flavor. Be sure to keep it wrapped up or covered because dries out.
I wasn't able to dust this with powdered sugar (the cake was still warm when I brought it to work!), but that would be a nice touch.
Come back tomorrow for another Bundt! - mary the food librarian
Mom's Olive Oil Orange Bundt Cake
Adapted from:
Baked Explorations: Classic American Desserts Reinvented (page 36)
3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs, separated
2 cups granulated sugar
1 cup plain yogurt (I used 2% Greek yogurt)
3/4 cup good-quality extra-virgin olive oil
Freshly grated zest of 2 oranges
1 teaspoon vanilla paste, or 1 1/2 teaspoon vanilla extract (I used vanilla paste)
1/4 cup confectioners' sugar, sifted, for dusting
Preheat the oven to 350 degrees F. Generously spray the inside of a 10-inch Bundt pan with nonstick cooking spray and flour.
In a large bowl, whisk together the flour, baking powder and salt. Set aside.
With a paddle attachment, beat the egg yolks until they are pale and light; slowly pour in the sugar until it is completely incorporated. Add the yogurt and olive oil and mix until thoroughly combined. Add the orange zest and vanilla, and mix until just incorporated.
Add the flour mixture to the wet ingredients in two parts, beating after each addition until just combined (about 10 seconds). Scrape down the bowl and beat again for 5 seconds.
In another large bowl, beat the egg whites until stiff peaks form. Scoop 1 cup of the egg whites into the batter. Use a rubber spatula to gently fold them in. After about 30 seconds of folding, add the remaining egg whites and gently fold until they are almost completely combined. Do not rush the folding process!
Pour the batter into pan and bake for 40-50 minutes until toothpick comes out clean. Transfer the pan to a wire rack to cool completely. Just before serving, dust with confectioners sugar.
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