Ingredients
Units
Scale
- Nonstick baking spray with flour
- 4 to 5 large navel oranges
- 3 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 3/4 tsp kosher salt
- 5 large eggs
- 3 cups granulated sugar mixed with 1 teaspoon freshly-ground cardamom and 1 teaspoon mace (both cardamom and mace are totally optional – the original recipe does not use it)
- 1 1/2 cups mild extra-virgin olive oil
- Confectioners’ sugar, for sprinkling
Instructions
- 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.
- Finely grate the zest of 3 of the oranges, then squeeze 4 of them. You should have 1½ cups of juice; if not, squeeze the 5th 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 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.
- Pour the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it, about 1¼ 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 powdered sugar.
- Note: Make sure to use a light-colored Bundt pan. A dark one will turn out a cake that sticks and is unpleasantly brown. The pan I use is the Nordic Ware’s Anniversary 15-cup Bundt Pan. And since this orange-olive oil 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. — David Leite
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
Nutrition
- Calories: 1536.06 kcal
- Sugar: 17.27 g
- Sodium: 1066.5 mg
- Fat: 93.05 g
- Saturated Fat: 13.83 g
- Trans Fat: 0.02 g
- Carbohydrates: 160.61 g
- Fiber: 27.04 g
- Protein: 28.97 g
- Cholesterol: 232.5 mg
