Orange-Scented Olive Oil Cake

When life gives you lemons...

I have adapted this recipe from the original found in Saveur Magazine. It called for oranges, but I substituted lemons, which resulted in a cake just as delicious. The cake is moist, easy to assemble, and can be served with or without frosting or a glaze. Leftover slices should be wrapped in cellophane. I have made a double batch of this recipe and served it as a layer cake with chocolate icing.

Ingredients

2 whole medium oranges (4 lemons if you do not have 2 whole oranges)

2 1⁄3 cups sugar, divided

Unsalted butter, for greasing

2 1⁄2 cups all-purpose flour, plus more for pan

2 tsp. baking powder

1 tsp. baking soda

1⁄2 tsp. kosher salt

1 tsp. vanilla extract

4 whole large eggs

1⁄4 cup plus 2 Tbsp. extra-virgin olive oil

1⁄4 cup fresh orange juice

1⁄4 cup confectioners' sugar

Directions:

Step 1

Trim about 1⁄2 inch from the tops and bottoms of oranges (or lemons); quarter the oranges (lemons) lengthwise. In a 4-qt. saucepan, bring 6 cups water to a boil; add oranges (lemons). Bring water back to a boil; drain.

Repeat the boiling process twice more with fresh water. 

Put the fruit, 1 cup sugar, and 4 cups water into a 4-qt. saucepan over medium-high heat. Cook, stirring often, until sugar dissolves and the orange (or lemon) rind can be easily pierced with a fork, about 30 minutes. 

Remove the pan from heat and let cool to room temperature.

Step 2

Heat the oven to 350°. Grease and dust a 9" round cake pan with butter and flour; line the bottom with parchment paper cut to fit. Set the pan aside. Whisk together flour, baking powder, baking soda, and kosher salt in a medium bowl and set aside. Remove orange quarters from the syrup, remove and discard any seeds, and put the oranges into the bowl of a food processor. 

Pulse until oranges form a chunky purée, 10 to 12 pulses. Add the remaining sugar, reserved flour mixture, vanilla, and eggs and process until incorporated, about 2 minutes. Add olive oil; process until combined. Pour the batter into the prepared pan; bake until a toothpick inserted in the center comes out clean, 35–40 minutes. Let cool for 30 minutes.