Compliments of Chef Melissa Utschig
While we are patiently waiting for the summer season in Door county, it’s easy to fantasize about sitting in sunshine along the turquoise waters of the Mediterranean Sea. Dream away and when you come back to reality, brew yourself some mint tea or coffee and enjoy this orange and olive oil cake. This is a lovely cake you can make any time with ingredients you have in your pantry.
Orange Olive Oil Cake
Adapted from Zingermans Bakehouse
Makes one 9-inch round cake
Ingredients
2 small seedless oranges, well-scrubbed (320 g)
2 large eggs
1 cup (200g) sugar
½ cup plus 1 Tbsp (130 g) extra-virgin olive oil
2 cups plus 1 Tbsp (290 g) all-purpose flour
1 Tbsp baking powder
½ tsp sea salt
1-2 Tbsp sesame seeds
Greek yogurt to serve (optional)
Preheat the oven to 350°F. Spray a 9-inch round springform pan with nonstick cooking spray.
Wash the oranges and cut off both ends (toss ends). Cut the oranges into eighths and put them into a food processor, peels and all. Process the oranges until it turns to a smooth paste.
In a large bowl, crack the eggs and add the sugar. Use a whisk to combine and then beat until light and smooth, about a minute. Add the orange pulp and olive oil and whisk to combine.
In another bowl, combine the flour, baking powder, and salt. Sift the dry ingredients into the orange mixture and gently stir until all the ingredients are combined. All the dry ingredients should be moistened. Do not overmix.
Pour the cake batter into the pan, spread it even and sprinkle it with sesame seeds.
Bake for 30-35 minutes, or until a toothpick inserted into the middle comes out clean. Don’t overbake or you will be sad. Remove from the oven and place on a cooling rack. Release the clamp and remove the springform band and let cool completely. Serve in wedges with a dollop of Greek yogurt if desired.
