2teaspoonsorange zest, get 2 big navel oranges and zest
a little sugar and spray oil for pan
Orange Creme Fraiche Whipped Topping
8ouncescreme fraicheSee Recipe Notes
2largenavel oranges, zested and supremed
2 tablespoonssugar, granulated
pinch of salt, table or fine (iodized) salt
Instructions
Prep
Preheat oven to 350ºF
Oil or grease springform pan; place a piece of parchment paper on the bottom; do not spray the parchment paper; set aside : (option)- sprinkle sugar around the springform ring
a little sugar and spray oil for pan
Grate orange zest; set aside
2 teaspoons orange zest
Make the Cake
In a medium bowl, combine flour, baking powder and salt; set aside
2 cups flour, 1 teaspoon baking powder, 1 teaspoon salt
In a big mixing bowl, use a stand or hand mixer set to medium speed and whisk eggs for 1-minute, until frothy
3 whole eggs
Add all of the sugar and orange zest to the eggs and increase speed to high; continue to whisk for 3 minutes
1½ cups sugar, 2 large navel oranges
Turn mixer to low and drizzle in olive oil while mixer is running
¾ cup orange olive oil
Add half of the flour mixture; combine, then add all of the milk; continue to whip until it begins to blend together (scrape sides of bowl with spatula while mixing)
¾ cup milk
Add the remaining flour mixture and whip until it is combined
Pour into prepared spring foam pan
Bake @ 350ºF on the middle rack for 40-55 minutes, or until the center is done (test with toothpick)
When cake is done, transfer to a cooling rack and allow to cool for 15-20 minutes; after the cake has cooled a bit, slide a knife around the perimeter, undo the spring, remove the round side of the spring foam pan and let the cake cool for about an hour; gently remove parchment paper from the bottom before slicing and plating
Slice cake into wedges and serve with Orange Creme Fraiche (optional)
Orange Creme Fraiche
In a medium mixing bowl, add 8 ounces of creme fraiche
8 ounces creme fraiche
Zest two navel oranges; add zest to creme fraiche; add sugar and salt; stir
2 teaspoons orange zest, 2 tablespoons sugar, pinch of salt
Add fresh orange to creme fraiche: First,cut away orange peel; cut into small segments removing the white pith, dice into tiny pieces; strain in finely meshed colander; add to creme fraicheStir well; cover with plastic
Refrigerate for 20-30 minutes before serving with Orange Olive Oil Cake
Notes
When you add the flour, add it in 1 cup increments--not all at once.
Add 1 cup of flour, mix, add all of the milk, mix, add remaining flour, mix.
If you only have kosher salt, use 1 1/4 teaspoon of kosher saltIf your springform pan tends to leak, place it on a baking sheetStart checking the center of the cake with a toothpick after its baked for 40-minutes; every oven varies; my cake took 55-minutes (because I have a very old oven:)If your cake comes out lopsided; use either a plate or your hand (cover cake with a cloth) and gently press down the area where it's not level; if you plan on adding an icing, you can cut the top of the cake (after its cooled) to make it level.Let the cake cool completely before slicing and servingDon't have creme fraiche? No Problem.Substitute with sour cream, plain (whole fat) Greek yogurt or homemade whipped creamServe with Orange Creme Fraiche (optional)