Food Network: Orange Cake

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Orange Cake
c.1997, M.S. Milliken & S. Feniger, all rights reserved

Ingredients
3 large eggs
1 1/4 cups sugar
1 cup milk
1/2 cup olive oil
Zest of 1 orange, minced
1 3/4 cups flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Syrup:

1 orange
1 1/2 cups orange juice
1 1/2 cups sugar

Directions
Preheat an oven to 400 degrees F. Butter an 8-inch
cake pan with 2-inch sides, then dust with sugar and flour.

Beat the eggs with the sugar to pale yellow ribbons. Beat in the milk, oil and
orange zest. In a small bowl, sift the flour with the baking powder, baking soda,
and salt. Add the flour mixture to the egg mixture a tablespoon at a time,
stirring well after each addition.

Pour batter into prepared cake pan and bake for 45 to 55 minutes or until middle

of cake springs back when lightly touched. Remove cake from oven, let cool
slightly on a rack, then invert and cool completely.

Meanwhile, prepare the syrup: Use a sharp paring knife to cut the orange rind off
the orange used for zest and the remaining orange, leaving the bitter white pith
on the orange. Cut the skin into very thin strips and reserve. Cut away and
discard the white pith, remove the orange supremes, and reserve.

In a large saucepan, combine the orange juice, sugar, and thin orange strips.
Bring to a simmer and cook for 30 minutes, or until a thick syrup. Strain the
syrup and reserve the orange strips, along with 1/2 cup of the syrup. Use a
toothpick to poke holes in the top of the cake, then pour the warm strained syrup
all over the cake so that it soaks through.

Place the remaining 1/2 cup syrup in a small saucepan, bring to a simmer and
reduce to a few tablespoons. Use a spatula to spread the thick glaze over the top
of the cake. Place cake on a serving platter, and arrange the reserved orange
strips and orange supremes on top of the cake.