A few years ago I purchased a dessert cookbook called Baked Explorations, because to be honest, the cover, style, and photography won me over. I am so glad that I did because the desserts in the book are so unique and create such a nostalgic feeling. There is one recipe in particular that really stands out to me, the Orange Olive Oil Bundt Cake. It is full of flavor and perfect with your morning cup of coffee or tea. My husband and I love to sprinkle powdered sugar on top and serve it with a little whipped cream. The only thing I altered was adding in some sour cream to the plain yogurt that is called for in the recipe. This cake does not disappoint!
- 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 two oranges
- 1 1/2 teaspoon vanilla extract
- Confectioners' sugar, for dusting
- Preheat oven to 350 degrees F. Butter the inside of a 10 inch bundt pan, dust it with flour, and knock of the excess.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl beat the egg yolks until they are pale and light. Pour in the sugar 1/3 of a cup at a time until it is completely incorporated. Add the yogurt and olive oil and mix until combined. Add the orange zest and vanilla, and mix until incorporated.
- Add the flour mixture to the wet ingredients in two parts, beating after each addition until just combined. Scrape down the sides and beat again.
- In another large bowl, beat the egg whites until stiff peaks form. Scoop half of the egg whites into the batter. Use a rubber spatula to gently fold them in. Add the remaining egg whites and gently fold until they are almost completely combined.
- Pour the batter into the prepared pan and bake for about 40 to 50 minutes, rotating the pan halfway through the baking time. Transfer to a wire rack to cool completely. Turn it onto a platter or serving dish.
- Just before serving, dust with confectioners' sugar.
- The cake can be stored at room temperature, covered tightly, for up to 3 days.