Olive Oil + Oranges = Yumcake.

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While working in the background for a foodie magazine recently, I came upon a chef who came upon a recipe. I made said recipe and gave my notes to the editor in time for her to do her magic and publish it. Editor, being the precise beings they are, also made the cake, and that version was photographed for the spread in the magazine. Although wounded mildly that I would not be asked to make it again for the fancy photographer and food stylists, I still got busy in the kitchen, because the cake tasted so darned good! My time spent uncovered a few issues with the method, but when a chef is not reading his recipe to you (over the phone, no less) but telling it to you from memory, allowances must be made. What follows is as dictated to me by Chef Luis' Zambrano of Viva in the Berkshires. (It was published in DinnerWhere Magazine 2010).

Seville Orange Cake VIVA
A golden orange scented, moist cake.
-please add ingredients in order
3 eggs
1 cup sugar
1 cup orange juice
2 Tbsp. orange zest
1/2 cup olive oil
2 cups flour
1 Tbsp. baking powder

Orange Syrup
Make while cake is baking. To be poured after cake is baked.
2 tsp. orange liqueur (Gran Gala Orange liqueur)
5 Tbsp. butter
2/3 cup sugar
1/2 cup orange juice
Bring to boil till slightly thick, pour in cake pan while cake is warm

Set oven 350, Butter and flour a bundt pan. In a metal bowl beat eggs till thick and light in color. Slowly add sugar, then add juice, zest, oil. Mix flour, baking powder, add to wet, beat carefully. Pour in pan, bake 45 min. till tester comes out clean. Cool slightly, dust w/ confectioners sugar.Then add orange syrup.

The first time I made the cake, I made and I used the syrup, but no confectioners'. The second time, I did not make syrup, just dusted. I don't see how you can do both, except in the case of dusting the very moment the dessert goes to table. The cake is so moist & the syrup so wet, the confectioners' is wasted.
I'll stop nitpicking and suggest you enjoy this confection using best quality olive oil and be sure to find Seville oranges. Gran Gala is a less expensive and highly acceptable version of Gran Marnier. Cointreau would also work, in my experience. My editors' photograph of the cake never made it to the page.


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This page contains a single entry by Carol published on October 14, 2010 12:59 PM.

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