Cranberry Orange Olive Oil Cake
A delicious cake that is perfect for Holiday breakfast, brunch or dessert Another serving suggestion is to layer on some fresh fruit or berries and top with whipped cream.
1 1/2 cups + 1 Tbsp. fresh squeezed orange juice (about 4-5 large navel oranges)
1 Tbsp. finely grated orange zest
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 3/4 teaspoons kosher salt
5 large eggs
3 cups granulated sugar
1 1/2 cups + 1 Tbsp. Of Di Oliva Blood Orange Olive Oil
1/2 cup dried cranberries
For the Drizzle1 ½ cups powdered sugar, sifted
1-2 Tbsp. milk to thin, if needed
1 Tbsp. of fresh orange juice
2 Tbsps of orange zest, for garnish
1. Position a rack in the middle of the oven, remove any racks above, and crank up the heat to 350°F (175°C). Coat a 12-cup Bundt or tube pan with 1 tablespoon of blood orange extra virgin olive oil and set aside.
2. Finely grate the zest of 2 oranges, then squeeze 4 of them. You should have 1 1/2 cups and 1 reserved tablespoon of orange juice of juice; if not, squeeze the 5th orange. Set aside.
3. Whisk together the flour, baking powder, and salt in a large bowl and set aside.
4. In the bowl of a stand mixer fitted with a paddle attachment, or with a hand held mixer in a large bowl, beat the eggs on medium-high speed until well combined, about 1 minute. Slowly pour in the granulated sugar and continue beating until thick and pale yellow, about 3 minutes. On low speed, alternate adding the flour mixture and blood orange extra virgin olive oil, starting and ending with the flour, and beat until just a few wisps of flour remain. Pour in the orange juice, zest and dried cranberries and whirl for a few seconds to bring the batter together.
5. Pour the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it, about 1 1/4 hours. If the top is browning too much as the cake bakes, cover lightly with foil. Transfer to a wire rack and cool for 15 minutes and then turn the cake out on to a rack over a sheet pan. Mix together 1 tablespoon reserved orange juice with the confectioners sugar and milk to form a glaze. Pour slowly and evenly over the cooled cake. Garnish with orange zest. Serve at room temperature.