Portuguese Orange-olive Oil Cake

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 12
• 4 -5 large navel oranges
• 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 mild extra-virgin olive oil
• powdered sugar, for sprinkling

Recipe

• 1 spray baking pan with nonstick spray with flour.
• 2 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 baking spray and set aside.
• 3 finely grate the zest of 3 of the oranges, then squeeze 4 of them. you should have 1 1/2 cups of juice; if not, squeeze the 5th orange. set aside.
• 4 whisk together the flour, baking powder, and salt in a large bowl and set aside.
• 5 in the bowl of a stand mixer fitted with a paddle attachment, or with a handheld 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 oil, starting and ending with the flour, and beat until just a few wisps of flour remain. pour in the orange juice and zest and whirl for a few seconds to bring the batter together.
• 6 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.
• 7 turn the cake out onto the rack and cool completely, then place it in a covered cake stand and let it sit overnight. just before serving, dust with powdered sugar.