Bizcocho De Naranja (olive Oil Infused Orange Cake)
Bizcocho de Naranja, or Olive Oil Infused Orange Cake, is a traditional dessert from Madrid cuisine that is loved for its moist and citrusy flavor. This recipe combines the richness of olive oil with the bright taste of oranges, creating a delightful treat for any occasion.
Ingredients
- 3 large oranges, zested and juiced
- 4 eggs
- 1 cup granulated sugar
- 1 cup extra virgin olive oil
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, beat the eggs and sugar until light and fluffy.
- Gradually add the olive oil while continuing to beat the mixture.
- Stir in the orange zest and juice.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve slices of the Bizcocho de Naranja with a dusting of powdered sugar and a dollop of whipped cream, if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Fat
- 12g
- Protein
- 4g
Supplies
9-inch round cake pan Mixing bowls Whisk Spatula
Tools
Oven Wire rack
Serving suggestions
Serve the Bizcocho de Naranja with a hot cup of Spanish coffee for a delightful afternoon treat.
Tips & tricks
For an extra citrusy kick, drizzle the cake with a simple orange glaze made from powdered sugar and fresh orange juice.
Cost
$10