Recipe was submitted into February’s Food Challenge (2011) by Mary L.
- Nonstick baking spray with flour
- 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 Extra Virgin Olive Oil
- Zest of three oranges
- 1 ½ cups freshly squeezed orange juice
- Confectioners’ sugar, for sprinkling
Heat oven to 350 degrees F. Coat a 12-cup Bundt or tube pan with baking spray, set aside. Combine flour, baking powder, and salt in a large bowl. In bowl of a heavy mixer, beat eggs on medium-high speed until well-combined, about 1 minute. Slowly pour in the sugar and continue beating until thick and pale yellow, about 3 minutes. On low speed, alternate add the flour mixture and the olive oil, starting and ending with the flour, mixing well. Add orange juice and zest. 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. 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. Serves 12.