OK, so Sir Gawain's post about his olive oil cake and compote success had me drooling. This weekend I also tried out a recipe for an olive oil cake, this one from the San Jose Mercury News, but it turned out rather strange. I'm wondering if any 'hounds can help me with what went wrong:
-- Crumb was very, very tough. I assume it's because the recipe says to beat, rather than mix, the dry ingredients with the wet.
-- Extremely eggy cake. Is this the way it should be? Seriously, it smelled like an omelette when it came out of the oven, and remains quite orange and eggy today.
-- Confession: I used the zest of 6 tangelos and 1 orange (but used this blood orange for the juice called for in recipe). I didn't think it would make a difference, but could it have?
OLIVE OIL AND ORANGE CAKE
6 med oranges
1/3 c mild and fruity extra-virgin olive oil
4 large eggs
1/2 tsp salt
1 c sugar
1 1/4 c all-purpose flour
1 Tbs baking powder
1. Preheat oven to 350. Oil 9-inch round cake pan and line bottom with parchment paper cut to fit.
2. Zest all of the oranges. Juice 1 orange and save remaining fruit for another use. In small bowl, combine zest, juice, and oil. Set aside.
3. In lg bowl, beat eggs and salt with electric mixer until frothy and light, about 2 min. Slowly beat in sugar, and continue to mix until pale and thick, about 2 min more.
4. Sift flour and baking soda together, and gradually beat into egg mixture. Fold in citrus zest mixture just until incorporated.
5. Pour batter into pan. Bake 45-50 min (I found 35-40), or until toothpick inserted into center comes out clean. Cool on rack 10 min, then remove from pan and cool to room temperature.