Portuguese | Orange Cake

Update on December 26, 2017

Dense, moist, deeply flavored cake. Tastes better the next day. Use a light colored Bundt pan for best results. Serve with Tawny Port.

Yield: lots

Ingredients

nonstick baking spray with flour

4 to 5 large naval oranges

3 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 3/4 teaspoons kosher salt

5 large eggs

3 cups granulated sugar

1 1/2 cups mild extra-virgin olive oil

confectioners' sugar, for sprinkling

 

Method

Position a rack in the middle of the oven, remove any racks above, and crank up the heat to 350°F. Coat a 12-cup Bundt or tube pan with baking spray and set aside.

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 fifth orange. Set aside.

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

In the bowl of a stand mixer fitted with the 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, almost 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.

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.

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 confections's sugar.

 

(Ref. "Orange Cake" recipe, The New Portuguese Cookbook, page 220.)