Options:

Include nutrition information?

Greek Orange Olive Oil Cake

Created by KittenCal on December 19, 2011

4 to 5 large navel oranges (or enough oranges to make 1 1 /2 cups of juice, see instruction)
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 3/4 teaspoons kosher salt
5 large eggs

Step 1: Preheat oven to 350 degrees F. Position the oven rack in the middle of the Genorously coat a 12-cup Bundt or tube pan with baking spray and set aside (I use my Pan Release recipe posted on this site).
Step 2: Finely grate the zest of 3 of the oranges, then squeeze 4 of them. You should have 1 1/2 cups of juice; if not squeeze the 5th orange; set aside.
Step 3: Whisk together the flour, baking powder, and salt in a large bowl and set aside.
Step 4: In the bowl using an electric mixer beat the eggs and vanilla on medium-high speed until thoroughly combined, about 3 minutes. Add in the sugar and continue beating until thick and pale yellow, about 3 minutes. Reduce to low speed and alternately beat in the flour mixture and oil, starting and ending with the flour. Beat in the orange juice and zest until well combined.
Step 5: Pour the batter into the prepared pan and bake until the cake tests done (about 1 1/4 hours, if the top is browning too much as the cake bakes, cover lightly with foil) Transfer to a wire rack and cool for 15 minutes.
Step 6: Turn the cake out onto the rack and cool completely, then place it in a covered cake stand and let it sit overnight. Just before serving, dust with powdered sugar.