Ingredients for the cake
Zest and Juice of 1 Orange (about 1/2 cup)
1 cup of sugar
2 cups of all purpose flour
3 eggs
2/3 cup whole milk
3/4 cup extra virgin olive oil
1/4 teaspoon baking soda
1 3/4 teaspoon baking powder
3/4 teaspoon sea salt
Ingredients for the glaze
2/3 cup water
1/2 cup FIASCONARO’s Sicilian Orange Marmalade
2 teaspoons vanilla extract
*Bakers Notes:
I used Val Paradiso’s Classico Extra Virgin Olive Oil but the Limone Extra Virgin Olive Oil or Diodoros Extra Virgin Olive Oil would be amazing as well.
I love to make this recipe in 4 mini loaf pans (5 1/2” x 3”) the baking time is about 40 minutes—taking care to rotate pan half way through.
For the cake
Preheat oven to 350 degrees. Prepare a 5-by-9-inch loaf by brushing some olive oil in pan. Create a parchment paper sling measuring lengthwise. Place the parchment into the loaf pan allowing the edges of parchment to overlap the pan. Then brush with olive oil and flour the pan tapping out excess flour. Place aside.
In a medium bowl, prepare the dry ingredients. Add all purpose flour, baking soda, baking powder, and salt— whisk and set aside.
In the bowl of a stand mixer, add the sugar and orange zest. With your finger tips massage the zest through the sugar until evenly distributed allowing the zest and its oils to coat the sugar. Then add the 3 eggs. Beat on medium- high speed with whisk attachment for about 4 minutes until the mixture is light and fluffy.
On low speed pour in the extra virgin olive oil. Fully incorporate on medium speed. Lower speed again adding the milk and freshly squeezed orange juice. Then add the dry ingredients mixing on low to high until flour is fully incorporated. Fold in remaining streaks of flour—taking care not to over mix. Alternatively, fold in dry ingredients by hand with a rubber spatula until fully incorporated. Pour into the prepared loaf pan and place pan on a baking sheet on the center rack of the oven.
Bake until cake is golden and toothpick inserted in center comes out clean—about 55 minutes. Making sure to rotate pan half way through.
Allow the cake to slightly cool and remove from the loaf pan gently using the parchment sling. Transfer onto a cooling rack over baking sheet. With a wooden or metal skewer pierce the cake gently preparing it for the glaze.
For the glaze
Whisk the ingredients together and bring to a gentle simmer. Simmer for 2-3 min and strain through a sieve. Pressing to extract all the liquid. Pour the liquid directly onto the cake. Allow cake to cool and the flavors to absorb into the cake about 15-20 minutes. Save the pressed solids for an additional spread atop the cake or dollop on each piece after slicing. Delicious paired with freshly whipped cream.
