Recipe: Spanish Orange and Olive Oil Cake with Orange Glaze

SPANISH ORANGE AND OLIVE OIL CAKE

7 ounces (2 cups) unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
3 large eggs, separated
2 3/4 cups sugar, divided use
1 cup milk
1/2 cup extra-virgin olive oil
Grated zest of 1 orange (4 teaspoons)
FOR THE ORANGE GLAZE:
2 oranges
1 1/2 cups orange juice

Preheat oven to 350 degrees F. Spray an 8-inch cake pan with nonstick baker's coating or rub with softened butter and dust with flour, shaking off excess.

Whisk together the flour, baking powder, baking soda and salt. Set aside.

In work bowl of a stand mixer fitted with paddle attachment, beat the egg yolks with 1/2 cup of the sugar until light and fluffy, 5 to 6 minutes.

In a bowl or quart-sized measuring cup, whisk together the milk, olive oil and orange zest. Add to egg-yolk mixture and beat to combine. Add flour mixture, beating just long enough to combine. Set aside.

In clean and greaseless bowl of a stand mixer fitted with whisk attachment, beat the egg whites until fluffy. Add 3/4 cup of the sugar and continue beating until whites are firm and glossy, 4 to 5 minutes.

Fold the meringue into batter one-third at a time, so as not to deflate meringue. Pour batter into prepared cake pan.

Bake for 45 minutes, or until cake begins to come away from sides of pan and a toothpick or skewer inserted in center comes out clean. Remove cake from oven, let it cool on a wire rack until it is warm to the touch, then invert and cool completely.

TO PREPARE THE ORANGE GLAZE:
Using a swivel-blade peeler, peel rind from the oranges into long, thin strips without much white pith. Cut strips crosswise into thin slices. Section both oranges and reserve. Bring a small saucepan of water to a boil, add orange-zest strips and bring liquid back to a boil over high heat. Boil 1 minute, then drain.

In a large saucepan, combine the orange juice, remaining 1 1/2 cups sugar and blanched orange-zest strips. Bring to a boil, reduce heat, and simmer for 15 minutes, or until syrup is slightly thickened, skimming as necessary.

Strain syrup, reserving strips of zest and 1/2 cup syrup. Use a toothpick to poke holes in cake's top, then pour remaining syrup over top of cake.

Place reserved 1/2 cup syrup and strips of zest in a small saucepan, bring to a boil and cook down until syrup thickens and just begins to darken, about 5 minutes.

Use a spatula to spread thickened glaze over top of cake. Place cake on a serving platter, and arrange reserved orange sections on top of cake, cut into portions, and serve.

Makes 10 to 12 servings
Source: Starting With Ingredients: Baking: Quintessential Recipes for the Way We Really Bake by Aliza Green