From now until December 24, we’ll be counting down the days until Christmas by sharing a special series of sweet treats and savory snacks from the Coho Restaurant kitchen. Let us know what’s cooking in yours this holiday season!
Orange Olive Oil Cake
1 1/4 cups extra virgin olive oil, plus more to prepare the pan
1 cup + 2 T sugar, plus more to prepare the pan
2 cups cake flour
1/3 cup almond flour or meal
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
2 1/2 T brandy
2 1/2 tsp orange extract
1 T finely grated orange zest
3 T fresh orange juice
1 tsp vanilla extract
3 large eggs
Preheat oven to 400 degrees.
Coat a 9-inch springform pan with olive oil. Line the bottom with a circle of parchment cut to fit and coat with additional oil. Sprinkle bottom with sugar then tilt and rotate the pan to cover the sides in an even layer. Tap out excess sugar.
In a medium bowl, whisk together cake flour, almond flour, baking power, baking soda, and salt. In a separate container, stir together the brandy, orange and vanilla extracts, and orange juice. Set aside.
Using an electric or stand mixer, beat the eggs, measured sugar, and orange zest until pale and thick (3-5 minutes). With mixer on high, slowly add oil and beat until completely incorporated. Reduce the speed to low and add the remaining dry and liquid ingredients in alternating batches, beginning and ending with the dry. Scrape down the bowl with a rubber spatula and ensure batter is completely mixed, then transfer into prepared pan. Smooth the top and sprinkle with additional sugar.
Place cake in preheated oven and immediately reduce temperature to 350 degrees. Bake until top is golden brown and center is firm, 40-50 minutes. A cake tester should come out clean.
Transfer pan to a wire rack and cool cake in the pan for 15 minutes. Then run a knife around the edge of the cake and remove the ring. Slide cake back onto the rack to cool completely.
Store cake tightly wrapped at room temperature.