ORANGE OLIVE OIL POUND CAKE RECIPES
ORANGE OLIVE OIL POUND CAKE RECIPE | EPICURIOUS
My criteria when it comes to recipes are these: Is it tasty enough that I will crave it over and over? Is it easy? And does it look pretty? This recipe hits those marks. It is moistest, richest, most flavorful pound cake I have ever made.
Provided by Eugenia Bone
Yield Makes one 9-inch loaf
Number Of Ingredients 13
Steps:
- Preheat the oven to 325°F. Butter a 9 × 5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the eggs and 1 cup of the sugar. Whisk in the olive oil, milk, brandy, liqueur, lemon zest, orange zest, and 1/4 cup of the orange juice. Add the dry ingredients and whisk to combine. The batter is wet. It's okay.
- Pour the batter into the loaf pan and bake for 1 hour 5 minutes to 1 hour 10 minutes, until a cake tester inserted in the cake comes out clean. You will smell the cake when it is done. Remove the cake from the oven and let cool enough to handle, then flip over onto a rack to cool thoroughly.
- Meanwhile, in a small bowl, combine the remaining 1/4 cup sugar and 1/4 cup orange juice. Turn the cake right side up. Using a pastry brush, brush the glaze all over the cake. Allow the glaze to harden some before serving.
ORANGE-OLIVE OIL MINI CAKES WITH CITRUS GLAZE RECIPE ...
Provided by Tiffani Thiessen
Categories dessert
Total Time 2 hours 5 minutes
Cook Time 35 minutes
Yield 5 servings
Number Of Ingredients 13
Steps:
- For the mini cakes: Preheat the oven to 350 degrees F. Grease 5 mini loaf pans with olive oil and set them on a rimmed baking sheet.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
- In a separate medium bowl, whisk together the granulated sugar, orange juice and orange zest until the sugar is fully dissolved. Whisk in the yogurt, then the eggs and finally the olive oil.
- Gently whisk the dry ingredients into the wet ingredients. When fully combined, fold in the chopped orange segments.
- Spoon the batter into the prepared mini loaf pans, taking care to fill them no more than three-quarters full. Bake until the cakes are golden, spring back to the touch, and a toothpick inserted into the center comes out clean, 30 to 40 minutes.
- Let cool for 30 minutes, then remove the cakes from the pans to a cooling rack and let cool completely, about 20 minutes more.
- For the glaze: Combine the confectioners' sugar and orange juice and mix until a smooth paste forms. Stir in half of the orange zest.
- Drizzle the cakes with the glaze, then garnish with the remaining zest. Serve.
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Cuisine American
- Preheat oven to 350° and line an 9" round cake pan with parchment paper. Using your hands or a paper towel, coat the inside of your pan with olive oil. Sprinkle with granulated sugar and tap to coat inside of pan, shaking out any excess sugar. In a large mixing bowl using a hand mixer, beat eggs, sugar, orange zest, and lemon zest until pale yellow, thick, and mixture trails off beaters in ribbons, 3 to 5 minutes. Gradually beat in olive oil on highest speed, streaming it slowly down the edge of your bowl, until mixture is thick and olive oil is fully incorporated. Beat in almond extract. In a medium bowl, whisk to combine cake flour, almond flour, baking powder, baking soda, and salt. Add 1/3 of the dry ingredients into the bowl with the wet ingredients and beat until just combined. Beat in lemon juice, then another 1/3 of dry ingredients. Beat in orange juice, then the remaining dry ingredients until just combined. Transfer batter to prepared cake pan. In a small bowl, combine the sugar and orange zest for topping cake. Using your fingertips, rub the orange zest into the sugar to release the essential oils. Sprinkle mixture evenly over top of cake. Bake until golden and a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes. Let cool completely before dusting with powdered sugar.
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