I just wanted to make a little note that I have no affiliation with Baked…they are just one of my Favorites!
3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs, separated
(free range if possible)
2 cups granulated sugar
1 cup plain yogurt
3/4 cup good quality extra virgin olive oil
freshly grated zest of 2 oranges
1 teaspoon vanilla paste or 1 1/2 teaspoons of pure vanilla extract
1/4 cup confectioners’ sugar, sifted for dusting
In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, beat the egg yolks until they are pale and light; slowly pour in the sugar until it is completely incorporated. Add the yogurt and olive oil and mix until thoroughly combined. Add the orange zest and vanilla, and mix until just incorporated.
Add the flour mixture to the wet ingredients in two parts, beating after each addition or until just combined (this will take about 10 seconds). Scrape down the bowl and beat again for 5 seconds.
In another large bowl, beat the egg whites until stiff peaks form. Scoop 1 cup of the egg whites into the batter. use a rubber spatula to gently fold them in. After about 30 seconds of folding, add the remaining egg whites and gently fold until they are almost completely combined. Do not rush the folding process.
Pour the batter into the prepared pan and bake for 40 – 50 minutes, rotating the pan halfway through the baking time, or until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan (I sometimes use and offset spatula for this) and turn it onto the rack. Just before Serving, dust the cake with the confectioners sugar. The cake can be stored at room temperature, covered tightly for about 3 days.
my note: the cake kept perfectly for 5 days, also it freezes beautifully so don’t be afraid to pops some into the freezer.
Here is yet another way to dress up this yummy cake directly from the pages of Baked Explorations:
To Glaze or Not to Glaze
Throughout Renato’s entire childhood,he enjoyed this cake sans glaze. I can only assume that his mom thought that a glaze was unnecessary and too sweet. however, I will admit that this quick and easy orange glaze makes a great visual and is a great way to use up the oranges you zested for the cake.
2 cups confectioners’ sugar
1/4 cup of fresh orange juice
In a large bowl, whisk together the confectioners’ sugar and orange juice until the glaze is pourable. (If it is too thick, add a few more drops of orange juice. If it is too think, add a few more tablespoons of confectioners’ sugar. Drizzle the glaze along the crown of the Bundt, allowing it to drip down the sides. Allow the glaze to set before serving.
To Glaze or NOT to Glaze…that is the question and you are going to have to decide the answer!