Using Blood Orange Extra Virgin Olive Oil gives this cake an extra punch of flavor
- 2/3 cup, fresh orange juice
- 1/2 cup, honey
- 1/4 cup, il Fustino Blood Orange olive oil (or plain extra virgin olive oil)
- 2 eggs – separated
- 4 tablespoons, orange zest – shredded
- 5 tablespoons, candied ginger root – thinly sliced
- 1 2/3 cups, all-purpose flour
- 1/2 cup, granulated sugar
- 1 teaspoon, baking powder
- 1/2 teaspoon, salt
- 2 tablespoons, confectioner’s sugar
Preheat an oven to 350 degrees. Oil an 8-inch spring form pan with olive oil, dust with flour, and tap out excess flour.
In a medium sized bowl, stir together the orange juice, honey, olive oil, egg yolks, 3 teaspoons of the orange zest, and 3 tablespoons of the candied ginger.
In a large bowl, sift together the flour, granulated sugar, baking powder, and salt. In yet another medium-sized bowl, beat the egg whites until soft peaks
Using a wooden spoon, stir the orange juice mixture into the flour mixture. Using a spatula, gently fold in the egg whites until they are well integrated. Pour the batter into the prepared pan
Bake until a toothpick inserted into the center of the caked comes out clean, 45 minutes to 1 hour.
Transfer the pan to a wire rack to cool for 10 minutes. Remove the sides of the band and let the cake cool completely. Sift the confectioners’ sugar evenly over the top, then sprinkle on the remaining 1 teaspoon zest.
Decorate with the remaining 2 tablespoons candied ginger
If you wrap the cake in plastic wrap, it tastes even better the second day.
Decorate just before serving.