My favorite cake to celebrate the holiday season has to be this olive oil and orange one, made with golden semolina flour and abundant citrus flavor, it's a simply elegant recipe that is sure to please family and friends of all ages.
Don't skip the candied oranges-- not only do they shine when strewn overtop of the sponge, but the syrup is then used to infuse the entire bake with the beautiful aromas of warm cardamom and sweet honey. Soak the cake when hot from the oven to maximize the cooling time and create the best texture, then once more upon serving for a show-stopping presentation. No one will guess how easy it is to whip together...until they ask you for the recipe of course!
Orange Olive Oil Cake
This recipe is a Kyoord Holiday favorite, sourced from BON APPÉTIT. You'll need a 9" springform pan and electric mixer to make this cake. The candied oranges and syrup can be made one day ahead, but be sure to reheat the syrup for soaking and serving.
1 cup sugar
¾ cup honey
3 tbsp green cardamom pods, crushed
1 orange, very thinly sliced
½ cup The Governor High-phenolic extra virgin olive oil
½ cup semolina flour
1 ½ tsp baking powder
1 tsp ground cardamom
½ tsp salt
¼ tsp baking soda
½ cup sugar, divided into two ¼ cups
3 large eggs, whites and yolks separated
2/3 cup plain whole milk yogurt
1 ½ tsp grated orange zest
1 tsp vanilla extract
a handful of lightly toasted chopped pistachios to top
Candied Orange Slices and Syrup
Start by making the Candied Orange Slices and Syrup
Line a baking sheet with parchment paper.
Bring the sugar, honey, crushed cardamom, and 3 cups water to a boil in a medium heavy saucepan, stirring until sugar dissolves.
Add orange slices to the syrup. Reduce heat to medium-low and allow to simmer, turning orange slices occasionally, until tender and syrup is reduced to about 3 1/4 cups, about 40 minutes.
Arrange the orange slices in a single layer on the lined baking sheet.
Strain the syrup through a fine mesh sieve and set aside.
To make the cake
Preheat oven to 350°F. Brush a 9” springform pan with olive oil.
In a medium bowl, whisk together both the flours, baking powder, baking soda, salt, and cardamom.
In a medium bowl with an electric mixer, beat together the olive oil and ¼ cup of sugar for 1 minute.
Beat in the egg yolks, then the flour mixture.
Beat in the yogurt, zest, and vanilla extract till smooth. Set the batter aside.
Clean and dry the beaters, then beat the egg whites in another medium bowl until soft peaks form. Gradually beat in remaining 1/4 cup sugar until firm peaks form.
Gently fold half of the whipped egg whites into the batter, being careful not to deflate too much of the air. Add in the second half and continue to fold just till blended and no streaks of whites are left.
Transfer the batter to the prepared pan and smooth the top.
Bake the cake until a toothpick inserted into center comes out clean, about 25 minutes.
Pierce the cake while hot from the oven all over with a metal skewer. Slowly drizzle ½ cup of the warm syrup all over. Allow the syrup to absorb, then pour another ½ cup of syrup over. Reserve remaining syrup for serving.
Let the soaked cake cool in the pan on a wire rack.
Run a thin knife around edge of pan to release cake. Remove pan sides and transfert the cake to your serving platter.
Arrange the candied orange slices on top and sprinkle over the chopped pistachios. Cut into wedges and serve with more syrup if desired.
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