Orange Scented Olive Oil Cake - Ciambella all'Arancia
 
Prep time
Cook time
Total time
 
Rosetta Costantino’s books My Calabria & Southern Italian Desserts transport the reader to the beauty & majesty of this lesser known area of Italy. Ciambella all’Arancia is a recipe you will prepare over and over again.
Author:
Cuisine: Calabrese
Serves: 12 servings
Ingredients
  • 3 cups all purpose flour
  • 1 Tbs baking powder
  • ½ tsp. kosher salt plus a pinch for the egg whites
  • 4 large eggs at room temperature, separated
  • 1¼ cup plus 2 tablespoons of granulated sugar
  • ¾ mild flavored (buttery) extra virgin olive oil
  • 3 Tbs. freshly grated orange peel, from fresh oranges
  • 2 cups fresh orange juice
  • 2 tsp. pure orange extract - optional
  • ⅓ cup packed finely chopped candied orange peel, if you do not candy the peel at home, select a good quality product
Instructions
  1. Preheat the oven to 375º and place the rack in the center position. Butter and flour a 10”, 12 cup bundt style pan, tapping out any excess flour.
  2. Stir together the flour, baking powder and ½ teaspoon of salt with a wire whisk until well combined. In another bowl, whisk together the egg yolks and 1¼ cup of sugar until thick. Add the olive oil, orange zest, 1½ cup of the orange juice and the extract if you are using it; whisk together until combined. Stir the dry ingredients into the wet mixing until just combined, but be certain there are no lumps remaining.
  3. Beat the egg whites in the work bowl of a standing mixer with a pinch of salt at medium-high speed until medium-firm peaks are formed; do not let the whites become dry. Using a large spatula, gently fold the egg whites into the batter, followed by the candied orange peel. Spread the batter evenly into the prepared pan and place it into the oven.
  4. Combine the remaining orange juice with the 2 tablespoons of granulated sugar, stir well to dissolve the sugar and set aside.
  5. Bake until the top of the cake splits, turns golden brown and a toothpick inserted into the cake comes out clean - about 40 minutes.
  6. Allow the cake to cool to a point at which you are able to handle it, generally about 20 minutes after it is removed from the oven. Run a sharp knife around the edges to loosen any area which may have adhered to the pan. Umtold the cake, turning it back to split side up. Place on a wire rack set over a lined baking pan, cool.
  7. Once the cake has cooled, slowly pour the orange juice mixture over the top of the cake allowing it so soak in as you pour. Use a pastry brush to brush the remaining orange syrup over the sides and center of the cake
  8. Serve the cake by cutting it into slices using a thin sharp or serrated knife. Store leftovers at room temperature well wrapped for up to 2 days or freeze for up to one month.
Recipe by LaBellaSorella at http://labellasorella.com/2018/01/orange-scented-olive-oil-cake/