Mario Batali's Olive Oil & Orange Cake
March 15, 2015
Categories: Desserts, Cakes, 8 or 9 Inch, Fruit, Italian, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Brunch, Christmas, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, Potluck, Rosh Hashanah, Oven Bake, Kosher, Non-Dairy, Vegetarian, Make it from scratch, Flour, Oil more
"Haven't tried this but looks yummy and most of his recipes are. Use sweet oranges, if they are bitter so will the cake be. And only use the colored part of the skin not the white."
- Serving Size: 1 (168.6 g)
- Calories 329.2
- Total Fat - 11.9 g
- Saturated Fat - 2.2 g
- Cholesterol - 104.2 mg
- Sodium - 322.9 mg
- Total Carbohydrate - 51.2 g
- Dietary Fiber - 2.4 g
- Sugars - 32.3 g
- Protein - 6.3 g
- Calcium - 182.6 mg
- Iron - 1.1 mg
- Vitamin C - 50.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Preheat oven to 350°F and oil a 9-inch round cake pan.
Remove zest from all oranges and juice from one. Set fruit aside for another use.
In a large mixing bowl with an electric mixer, beat eggs and salt together until frothy and light (about 2 minutes).
Slowly add sugar while continuing to mix (about 2 more minutes).
Sift the flour and baking soda together and gradually add to egg mixture. Mix about 1 more minute.
In a side bowl, mix olive oil, citrus zest and juice. Using a spoon, stir this into the egg mixture, just folding until all inches.
Pour batter into prepared pan and place in oven and bake 50 minutes, or until a toothpick inserted in center of cake comes out clean.
Cool to room temperature, cut into wedges and serve.
Tips & Variations
No special items needed.