Orange Olive Oil Cake
Pairs Well With
Zest from 1½ oranges
3 to 4 oranges, squeezed (enough to yield ¾ cup of juice)
1¾ cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon ground cardamom
¾ teaspoon salt
1¼ cups sugar
¾ cup mild olive oil
Confectioner’s sugar for garnish
Vanilla bean ice cream
Preheat oven to 350°F. Spray a 9-inch spring-form pan with cooking spray. Zest oranges, then squeeze as many oranges as you need to yield ¾ cup juice. Set aside.
Whisk together the flour, baking powder, salt and cardamom. Beat eggs on medium high, about 1 minute. Slowly add the sugar and continue beating until light and pale yellow, about 3 minutes. On low speed, alternate adding your flour mixture and oil to the egg/sugar mixture, beginning and ending with the flour mixture. Add the orange juice and zest and mix carefully to incorporate, set speed on low.
Pour batter into prepared pan. Bake for 50-60 minutes or until toothpick inserted in center comes out with just a few moist crumbs. Allow to cool for 15-20 minutes in pan, then remove ring around spring-form pan and allow to cool completely on a rack. Cover cake and let sit overnight. Sprinkle with powdered sugar and serve with vanilla bean ice cream.
This sweet, fresh-tasting treat created by one of our tasting room hosts, Amanda Kupiec, goes beautifully with our Late Harvest Sauvignon Blanc. An optional way to serve this dessert would be to substitute the powdered sugar and ice cream for a sprinkling of summery raspberries and a dollop of whipped cream laced with Grand Marnier.