This past weekend was the annual Nawakwa Women’s Book Club Weekend. Our book this year was “The Good Earth”, by Pearl S. Buck. The book is amazing, if you haven’t read it. I never had to read it in high school, and I am really glad that I have read it now!
All the PREP girls were there, if only for Friday night. I got to meet Sophie for the first time, and she was tiny, adorable, perfect. Charlie was so much bigger than the first time I met him…and he was such a little flirt!
The orange olive oil cake was delicious – it had a texture similar to pound cake, and although I expected a stronger olive oil taste, it really did not come through very much. The orange flavor was beautiful though. It is the type of cake that’s great for dessert, snack, or breakfast.
Then you separate the eggs and beat the yolks (save the whites for later). After the egg yolks are thick and pale, add the sugar slowly with the mixer on low. I wasn’t expecting this, but it becomes really thick – a grainy paste. After you add the orange zest, vanilla bean paste (or just plain old extract), yogurt, and olive oil, it loosens up. Then, you add the dry ingredients, and it is a pretty thick batter.
At this point, you set the batter aside and beat the egg whites till they form stiff peaks. I don’t know about you, but I’m always amazed at how egg whites work. Seriously, they start out as a liquid and then they triple in size and become a fluffy foam. So cool.
Then you begin the kind of hard work (ok, “hard” for someone who is not very strong): folding in the egg whites. You start with a small amount and fold it in gently, gently, gently. Then, you fold in the rest, still very gently, until they’re all incorporated. The batter becomes lighter, and the texture is more like what you’d expect from a cake batter.
You pour it in a bundt pan and put it in a 350 degree oven. It’s supposed to bake for 40-50 minutes, but mine probably took closer to 60 minutes. You rotate it once, halfway through baking. The smell wafting through my apartment was amazing, and the cake itself was really good.
Not too sweet, great texture. I didn’t use the powdered sugar because I transported it in the pan, but I think that would have added a really nice sweet touch. I want to try a grapefruit version of the cake as well.
This was definitely a time- and labor-intensive recipe. For everyday cakes, I’d probably try something a little easier (possibly this one from Smitten Kitchen), but for special events or get-togethers, this is perfect.
Orange Olive Oil Bundt Cake
From: Baked Explorations (page 36)
Yield: 1 10-inch bundt cake
3 cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt
4 large eggs, separated
2 cups granulated sugar
1 cup plain yogurt (I used low-fat)
¾ cup extra virgin olive oil
Freshly grated zest of 2 oranges (about 1/8 cup)
1 teaspoon vanilla bean paste (or 1.5 teaspoon vanilla extract)
Confectioner’s sugar, for dusting – optional
- Preheat oven to 350 degrees.
- Grease a 10-inch bundt pan – either with cooking spray or butter and dusted with flour.
- In a large bowl, whisk or sift together flour, baking powder, and salt.
- In a mixer with the paddle attachment (or just a regular old hand mixer), beat the egg yolks on medium speed until they are pale and thick.
- Turn mixer to low and slowly add the sugar until it is completely incorporated. You may have to increase the speed slightly as the mixture gets thicker. Scrape the bowl.
- Add the yogurt, olive oil, orange zest, and vanilla and mix on medium speed just till combined. Scrape the bowl to make sure everything is incorporated.
- Add the flour mixture in two parts, scraping the bowl after each addition. Mix just till incorporated. It will be quite thick.
- In another large bowl, beat the egg whites until stiff peaks form.
- Scoop about a cup of the egg whites into the batter and gently fold the egg whites into the batter.
- After about 30 seconds of folding, add the remaining egg whites and gently fold them in until they are almost completely combined.
- Pour the batter into the prepared bundt pan and bake for 40-60 minutes until a toothpick inserted into the center comes out clean. Start checking for doneness after about 40 minutes – mine took close to 60. Rotate the pan halfway through the baking process.
- When it’s done, transfer cake (still in pan) to a rack to cool. Then, once cooled, turn onto a rack.
- Store tightly wrapped; cake will keep for a few days.
- Dust with confectioner’s sugar before serving (optional).