We love trying different brands of olive oil, and because we use it for dipping we prefer olive oils that are more robust and flavorful. Occasionally we’ll buy one that’s just a little too mild for our tastes, and when that happens I usually use it in baking. This Tunisian Orange Olive Oil Cake is one recipe where a milder flavored extra virgin olive oil works well.
The recipe is from the Zingerman’s Bakehouse Cookbook, a book sent to me by my good friend Taneka who attended a book signing at the Bakehouse in Ann Arbor. This is one of the first recipes I’ve tried from the book. Given that the title of the recipe is Tunisian Orange Olive Oil Cake, it would have been fun to use Tunisian olive oil, but what I hand on hand was Greek and it worked just fine. The original recipe calls for a 9 inch round pan, but I used a 6 inch Bundt pan and had perfect results without altering the time.
- 1 very large seedless orange (320 grams)
- 2 large eggs
- 1 cup granulated sugar (200 grams)
- 1/2 cup plus 1 tablespoon extra virgin olive oil (130 grams)
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 2 cups plus 1 tablespoon all-purpose flour (290 grams)
- Preheat oven to 350 degrees F. Grease and flour a 6 inch Bundt pan or a 9 inch round cake pan.
- Cut the ends off the orange and then cut it into quarters. Put quarters in a food processor and grind into a pulp. Set aside.
- In a mixing bowl, whisk together the eggs and sugar. Add the olive oil and whisk until blended, then whisk in the orange pulp. Next, stir in the salt and baking powder, making sure the baking powder is evenly distributed and doesn’t clump, then add the 2 cups of flour and stir until blended.
- Pour batter into pan and bake at 350 for 35 minutes or until a pick inserted comes out clean. Allow cake to cool for about 10 minutes in the pan, then carefully invert. Let cool, then dust cake with powdered sugar and serve with sweetened whipped cream and fruit.