Recipe: orange-pecan cake
Recently, I decided that I would bake something new each Sunday to bring to work Monday morning for all my co-workers to enjoy.
Last weekend I was short on time and just as I was about to give up and put off baking until the following weekend, I was thrilled to have come across this recipe which took me no more than 10 minutes to prepare.
These types of recipes are the best, because you can make something so simple with very few ingredients that you may already have on hand.
Adapted from Wholeliving.com
1/2 cup olive oil
1 1/2 cups unbleached all-purpose flour, plus 1 tablespoon for pan
1/2 cup pecans
1 tbsp zest of one orange
2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup light brown sugar
3/4 cup orange juice, freshly squeezed preferred (about 4 medium oranges).
Powdered sugar for dusting
1. Pre-heat oven to 350 degrees. Meanwhile grease 8-inch round cake pan with oil, add 1 tablespoon of flour and loosely shake pan until lightly coated with flour. Set aside.
2. In a mini food prep, blender or food processor, pulse pecans until finely processed. Set aside.
3. Combine dry ingredients, except powdered sugar in a large bowl. Stir in wet ingredients and mix until combined.
4. Pour mixture into floured cake pan and bake for 40 minutes, or until toothpick inserted in center comes out clean. Cool pan for 15-20 minutes before transferring to wire rack to cool completely.
5. Lightly dust with powdered sugar then transfer to plate. Cut and enjoy!
Use fresh oranges. They make a world of difference in taste and quality. But if your short on time, substitute with store bought orange juice instead.