Orange olive oil cake

Serves: 8

1 1/3 cup all purpose flour

1 c sugar

2 tsp. baking powder

.5 tsp salt

4 large eggs, separated

.5 c orange juice

1/3 c evoo

2 tsp orange zest

1 tsp vanilla

2 drops of orange oil (optional)

½ cup sugar

½ cup water

2 tbsp Grand Marnier

Powdered sugar (enough for garnish)

1.) Preheat oven to 400, combine flour, 2/3 c sugar, baking powder, and salt

2.) In a mixer, beat egg yolks, orange juice, olive oil, zest, vanilla, and orange oil until smooth

3.) Add dry ingredients and beat until combined

4.) Beat egg whites until foamy and gradually add in 1/3 cup sugar continue to beat whites until they hold soft peaks

5.) Fold whites into batter and put into 9” greased pan

6.) Bake for 25-30 min until knife inserted into middle come out almost clean (it will carry over)

7.) Run knife around outsides of cake to loosen from pan and remove when cool

8.) Bring sugar and water to a boil until sugar is dissolved, when cooled to room temperature add Grand Marnier

9.) Using a fork, poke hole throughout the cake and pour syrup over the cake, let soak in for 5 minutes sprinkle with powder sugar and serve

Notes

This cake can either be Italian or middle eastern depending on your mood or preference. Nonetheless it is quite moist and delicious. No surprises are in order considering the fact I ate almost the entire cake the first time I made it in school. This cake would be good with orange sherbet but would be superb sandwiched around a layer of coconut dulce de leche. To make the caramel bring one can of cream of coconut to a boil and add a large pinch of salt, continue cooking for 35-40 minutes over medium heat until a dark caramel color is achieved. Whisk in 1/3 cup of heavy cream and cook for 2 minutes. Taste and try not to eat the entire batch, it’s just that good.

Chow