Ingredients for Mario Batali's Olive Oil And Orange Cake
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How to Make Mario Batali's Olive Oil And Orange Cake
- Preheat oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
- Zest 2 large oranges, reserving the zest. Juice 1 large orange, reserving the juice.
- Set aside any remaining orange segments for another use (e.g., garnish).
- In a large mixing bowl, using an electric mixer, beat 4 large eggs and 1/4 teaspoon of salt until light and frothy (about 3-5 minutes).
- Gradually add 1 1/2 cups granulated sugar, continuing to beat until well combined and the mixture is thick and pale.
- In a separate bowl, whisk together 2 cups all-purpose flour and 1 teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- In a small bowl, whisk together 1/2 cup extra virgin olive oil, the reserved orange zest, and the reserved orange juice.
- Gently fold the olive oil mixture into the batter until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cooled, cut into wedges and serve.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
137g
Fat
10g
Carbs
17g
