Ciambella all'Arancia (Orange Scented Olive Oil Cake)
 
 
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Ingredients
  • 3 c. (396 g) flour
  • 1 T. baking powder
  • ½ tsp. salt, plus a pinch for the egg whites
  • 4 large eggs, separated
  • 1¼ c. plus 2 T. (275 g) sugar
  • ¾ c. (180 ml) mild flavored extra virgin olive oil
  • 3 T. packed finely grated orange zest
  • 2 c. (480 ml) fresh orange juice
  • 2 tsp. pure orange extract (optional)
  • ⅓ c. packed (67 g) finely chopped candied orange peel
  • Flour and Eggs Orange Juice and Candied Orange Peel
Instructions
  1. Preheat the oven to 375°F (190°C).
  2. Butter and flour a 10 inch ciambella, tube or bundt pan.
  3. Stir together the flour, baking powder and ½ tsp. of salt in a bowl.
  4. In another bowl, whisk together the egg yolks and 1¼ c sugar until thick.
  5. Whisk in the olive oil, orange zest, 1½ c orange juice and optional orange extract.
  6. Stir in the flour mixture just until combined.
  7. In the bowl of a stand mixer, beat the egg whites with a pinch of salt at medium high speed until medium firm peaks form.
  8. Beaten Egg Whites
  9. Use a spatula to gently fold the egg whites into the batter.
  10. Fold in the candied orange peel.
  11. Spread the batter evenly in the prepared pan.
  12. Bake about 40 minutes until the top of the cake splits and begins to turn golden.
  13. Let the cake cool completely. Remove from pan and place on a wire rack over a rimmed baking sheet.
  14. To make the soaking syrup, strain the remaining ½ c of orange juice in a small bowl and stir in 2 T. sugar until it dissolves. Slowly pour over the top of the cake allowing it to soak in. Use a pastry brush to brush the remaining syrup over the outside of the cake.
Recipe by Ortensia Blu at https://ortensiablutraveladventures.com/ciambella-allarancia-orange-scented-olive-oil-cake/