Olive oil and orange juice Bundt cake (bundt cake con aceite de oliva y naranja)

Why do I feel that time goes by so quickly in recent months? (and that I do not like summer) but I really do something for the blog and I need time to publish it. Im so sorry . 
But I am already here .

 Only some days agoI made  this cake with olive oil and orange juice and  was very good, great. 

(Olive oil makes the cake more moist) and orange juice is always delicious.

The recipe is from a book in English that is very good: "Genius desserts" by Food52 (different authors)
It is very good served with some strawberry jam.
It is a recipe that you will like for any time.

" Maialino  (a great Pastry chef)also offers this cake at breakfast in muffin form, and they've been known to turn it into a birthday cake, layered with mascarpone buttercream )  
From the book Genius desserts



Adapted from : Genius desserts (Food 52)

Ingredients

2 cups (300  g) all purpose flour
1 1/2 cups (260 g) sugar
1 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder 
1 cup extra virgin olive oil
 1  1/4  cup  whole milk 
3 large eggs
1  1/2 tablespoons finely grated orange zest 
1/4 cup freshly squeezed orange juice
1/4 cup grand marnier or Cointreau  (optative)


Method

Heat the oven to 170 ° c (350°F) with a rack in the center.
Oil or butter a 9 inch (23 cm) round cake pan (or a bundt mold)

Whisk together the flour, sugar, salt, baking soda and baking powder in a medium bowl.
Whisk together the olive oil, milk, eggs, orange zest and juice and grand manier in a larger bowl.
Add the dry ingredients to the wet ingredients and whisk until just combined. Scrape the batter into the pan.

Bake until the top is golden and firm to the touch and a toothpick stuck in the middle comes out clean  about  45 -50 minutes.
Let the cake cake cool in the pan on a rack for 30 minutes.

Run a knife around the edge of the pan, invert the cake onto the rack,.
Let cool completely about 2 hours.
Store at room temperature. If you want  to keep the crust crisp cover only the cut side of the cake with parchment, not the top.

Note: I served with some strawberry jam.




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En español

Bundt cake con aceite de Oliva y jugo de naranja