This cake recipe is from the book The Perfect Finish: Special Desserts for Every Occasion by Bill Yosses and Melissa Clark. This is a fabulous baking book with an inspiring selection of recipes (read our complete review). Being die-hard citrus lovers we just couldn't resist giving Yosses' interpretation of a Sicilian olive oil cake a try. It's made with extra-virgin olive oil and fresh oranges that have been cooked in a sugar syrup and pureed, rind and all. The cake is topped with a light orange glaze and sprinkled with fleur de sel just before serving, intensifying the rich orange flavor.
Orange-Glazed Olive Oil Cake with Fleur De Sel
Ingredients ~
Unsalted butter for greasing the pan
2 navel oranges
2-1/3 cups sugar, divided
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
6 tablespoons extra-virgin olive oil
4 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon fleur de sel
For the orange glaze ~
1/2 cup confectioners sugar
1/2 cup freshly squeezed orange juice
Orange-Glazed Olive Oil Cake with Fleur De Sel
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