Spanish Orange Cake

Brightly flavored and with a gorgeous orange hue this cake is such a simple way to make a stand out dessert. This Spanish orange cake has a nice crumb to it and is not overly sweet. The olive oil gives it a subtle grassy flavor that pairs well with the citrusy tang of the fresh orange juice and generous amount of zest. You can skip the glaze if you don’t have orange liqueur on hand, but I highly recommend it as it adds an extra layer of flavor.

We’ll be having this while watching the highlights for F1 Pre-Season Testing in Barcelona this week!

Orange Cake

(Bizcocho de Naranja)

3 large eggs
1 cup granulated sugar
1 cup freshly squeezed orange juice
1 tablespoon freshly grated orange zest
½ cup mild olive oil or vegetable oil
2 cups unbleached all-purpose flour
1 tablespoon baking powder
2 tablespoons apricot jam
3 teaspoons orange liqueur
Powdered sugar for dusting

1. Generously grease and flour an 8 or 10-inch bundt pan

2. Preheat oven to 350°F

3. In a bowl, beat the eggs with an electric mixer or stand mixer for a few minutes, until thickened and light colored. Gradually beat in the sugar, then – in order – add the orange juice, orange zest, and oil. Beat in the flour, and finally the baking powder. 

4. Pour the batter into the prepared pan and bake for 35-45 minutes, depending on the size of your pan (longer cook time for smaller diameter pan), until a toothpick inserted in the cake comes out clean and the cake springs back to the touch. Cool slightly, then turn out onto a wire rack to continue cooling.

5. In a small pan over low heat combine the jam and liqueur and simmer for 2 minutes or until thickened. Drizzle or brush over the still warm cake. Transfer the cake to a serving dish.

6. Just before serving sprinkle a dusting of powdered sugar over the cake. 

Cake can be served with a scoop of ice cream, or a nice cup of coffee. 

Adapted from La Cocina de Mama by Penelope Casas