Serves 8-12
Prep time:1 hour
3 large eggs
1 1/4 cups sugar
1 cup milk
1/2 cup olive oil
Zest of 1 orange
1 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 orange
Preheat the oven to 400. Spray a 9-inch tube cake pan with non-stick baking
spray. Beat the eggs with the sugar until you can form pale yellow ribbons
when lifting the beaters. Beat in the milk, oil, and orange zest. In a
small bowl, sift the flour with the baking powder, soda, and salt. Gradually
add the flour to the egg mixture whisking after each addition. Pour the
batter into the pan and bake for 30-35 minutes, until golden brown and
it pulls away from the sides of the pan. Remove from the oven, let cool
10 minutes and then invert onto a plate. While the cake is baking, prepare
the syrup.
Peel one of the oranges and slice it. Reserve for decoration.
Syrup
1 cup orange juice
3/4 cup sugar
In a saucepan, combine the orange juice and sugar. Bring to a simmer and
cook for about 10-15 minutes until you have a thickened syrup. Poke holes
into the cake while it is still warm with a skewer. Pour the syrup over
the cake so it soaks in, using about 3/4 of the syrup. Garnish with the
fresh orange slices and pour the remaining syrup over the oranges.
Serves 8-12
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