The Pioneer Woman Tasty Kitchen
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Orange Juice, Olive Oil and Pine Nuts Cake

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Level: Easy

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Description

An easy to prepare spongey cake ideal for this hot season.

Ingredients

  • 4 whole Eggs, Yolks And Whites, Divided Use
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Orange Blossom Water
  • 1 cup Superfine Sugar
  • ¼ cups Firmly Packed Light Brown Sugar
  • ¾ cups Olive Oil
  • 2 cups Kamut Flour
  • 1-⅓ cup All-purpose Flour
  • 1-½ teaspoon Baking Powder
  • 1 whole Orange, Only The Zest
  • 1-¼ cup Freshly Squezed Orange Juice
  • ⅓ cups Pine Nuts

Preparation

Yield: 2 small cakes or 1 big cake

Preheat oven to 350F/175C. Brush two 8 1/2-inch springform pans (or 1 bigger pan) with olive oil and dust with flour.

Whip the egg whites in a large bowl until they are firm and snowy white (keep them in the fridge, but don’t leave them too long or they could collapse).

Whip the yolks with the vanilla and the orange blossom water until they bulk up and become foamy. Whisk in the superfine and brown sugars, then add the olive oil bit by bit, mixing well after each addition.

Add the flours, baking powder, orange zest and juice, and beat well until you have a smooth batter. Gently fold in the egg whites.

Scrape out half the batter into each pan and sprinkle each cake with pine nuts. Bake for about 35 minutes, or until the tops are golden and crusty and a skewer poked into the middle comes out clean. Leave to cool before serving.

Serve alone or with a dollop of creamy yogurt on the side. It pairs really well with a strong Italian espresso.

This cake will keep well in a sealed container for 4 or 5 days. Perfect for picnic or traveling!

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