Moms Olive Oil Orange Bundt
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 large eggs, separated
- 2 cups granulated sugar
- 1 cup plain yogurt
- 3/4 cup good-quality extra virgin olive oil
- Freshly grated zest of 2 oranges
- 1 teaspoon vanilla paste, or 1 1/2 teaspoons pure vanilla extract
- 1/4 cup confectioners sugar, sifted, for dusting
- 2 cups confectioners sugar
- 1/4 cup fresh orange juice
- To make the cake:
- Preheat the oven to 350 degrees F. Generously spray the inside of a 10-inch Bundt pan with nonstick cooking spray; alternatively, butter it well, dust it with flour, and knock out the excess flour.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, beat the egg yolks until they are pale and light; slowly pour in the sugar until it is completely incorporated.
- Add the yogurt and olive oil and mix until thoroughly combined.
- Add the orange zest and vanilla, and mix until just incorporated.
- Add the flour mixture to the wet ingredients in two parts, beating after each addition until just combined (this will take about 10 seconds).
- Scrape down the bowl and beat again for 5 seconds.
- In another large bowl, beat the egg whites until stiff peaks form.
- Scoop 1 cup of the egg whites into the batter.
- Use a rubber spatula to gently fold them in.
- After about 30 seconds of folding, add the remaining egg whites and gently fold until they are almost completely combined.
- Do not rush the folding process.
- Pour the batter into the prepared pan and bake for 40 to 50 minutes, rotating the pan halfway through the baking time, or until a small sharp knife inserted into the cake comes out clean.
- Transfer the pan to a wire rack to cool completely.
- Gently loosen the sides of the cake from the pan (I sometimes use an offset spatula for this) and turn it out onto the rack.
- Just before serving, dust the cake with the confectioners sugar.
- The cake can he stored at room temperature, covered tightly, for up to 3 days.
- To make the glaze:
- In a large bowl, whisk together the confectioners sugar and orange juice until the glaze is pourable.
- (If it is too thick, add a few more drops of orange juice.
- If it is too thin, add a few more tablespoons of confectioners sugar) Drizzle the glaze along the crown of the Bundt, allowing it to drip down the sides.
- Allow the glaze to set before serving.
flour, baking powder, salt, eggs, sugar, plain yogurt, olive oil, oranges, vanilla paste, confectioners sugar, confectioners sugar, orange juice
Taken from www.cookstr.com/recipes/momrsquos-olive-oil-orange-bundt (may not work)