(adapted from David Leite)
Ingredients
4-5 Large Navel Oranges
3 1/2 cups Bistro Blend All Purpose GF Flour (available www.theglutenfreebistro.com)
1 1/2 tsp baking powder
1 3/4 tsp kosher salt
5 large eggs
3 cups granulated sugar
1 1/2 cups mild extra virgin olive oil
Confectioner's sugar for sprinkling
Directions:
Preheat oven 325 degrees. Coat a 12-C bundt pan with oil, dust with Bistro Blend flour and set aside.
Finely grate the zest of 3 oranges, then squeeze 4-5 of them to get 1 1/2 cups of juice.
Whisk together the flour, baking powder and salt in a large bowl and set aside.
In the bowl of a stand mixer fitted with a paddle, beat the eggs on medium-high speed until well combined, about 1 minute.
Slowly pour in the granulated sugar and continue to beat until thick and pale yellow, about 3 minutes.
On low speed, alternate adding the flour mixture and oil, starting and ending with the flour and beat until just a few wisps of the flour remain.
Pour in the orange juice and zest and whirl for a few seconds to bring the batter together.
Pour the batter into the prepared pan and bake until the a toothpick comes out with a few moist crumbs about 1 1/4 to 1 1/2 hours. If the top is browning too much cover lightly with foil.
Transfer to wire rack and cool in bundt pan for 15 minutes.
Turn the cake out onto the rack and cool completely, then place in a covered cake stand and let sit overnight.
Just before serving sprinkle with powdered sugar.
Tips: Be sure and use a light colored bundt pan. A darker one will turn the cake an unpleasant brown color. Since this cake gets better with age, don't even think about taking a bite until the day after you make it.
No comments:
Post a Comment