Recipe
Dessert
Orange Olive Oil Cake
Primary Media
Servings and Ingredients
Ingredients
Serves 16
Quantity | Ingredient | Add |
---|---|---|
Nonstick baking spray with flour | ||
5 large navel oranges | ||
3 ½ c. Hy-Vee all-purpose flour | ||
1 ½ tsp. Hy-Vee baking powder | ||
1 tsp. Hy-Vee salt | ||
5 Hy-Vee large eggs | ||
2 c. Hy-Vee granulated sugar | ||
1 ½ c. Hy-Vee Select extra-virgin olive oil | ||
2 c. Hy-Vee powdered sugar |
Directions
- Position oven rack in the middle position. Preheat oven to 350 degrees. Coat a 12-cup Bundt pan with baking spray; set aside.
- Zest oranges, keeping the zest from one orange separate for icing; set aside. Juice oranges. Discard rinds and set juice aside.
- In a medium bowl, whisk together flour, baking powder and salt; set aside. In a large bowl, mix eggs and granulated sugar on medium speed until thick and pale yellow, about 3 minutes. On low speed, alternately add flour mixture and olive oil, ending with the flour. Add 1-1/2 cups orange juice (refrigerating remaining juice) and the zest from 4 oranges. Mix until well combined.
- Pour batter into prepared Bundt pan and bake until a skewer or cake tester comes out with a few moist crumbs, about 65 to 70 minutes. Remove from oven and place the pan on a wire rack to cool for 15 minutes. Turn cake out onto rack to cool completely.
- Meanwhile, in a small bowl, combine powdered sugar, remaining zest and 3 tablespoons of remaining orange juice. Whisk until smooth. Drizzle over cake.
Nutrition facts
Servings
490 Calories per serving
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 60mg
- Sodium: 290mg
- Total Carbohydrates: 67g
- Protein: 5g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 45%
0%
Iron 10%
0%
Calcium 4%
Recipe Source:
Hy-Vee Seasons Spring 2012.