Ingredients
Scale
- Butter, for greasing
- 2 cups Pastry Flour, plus more for dusting
- 5 large eggs, at room temperature
- 1 1/4 cups sugar
- Finely grated zest and juice of 2 oranges
- 1 cup extra-virgin olive oil
- 1 1/4 tsp. baking powder
- 1 tsp fine sea salt
- Bittersweet Chocolate, melted, for drizzling
Instructions
- Preheat oven to 325 F.
- Butter and flour a 10-cup Bundt pan.
- In a large bowl, using a hand mixer, beat the eggs, sugar, orange zest and juice at medium-high speed until smooth.
- Gradually beat in the olive oil until creamy, about two minutes.
- In a small bowl, whisk the pastry flour with baking powder and sea salt.
- Add the dry ingredients to the egg mixture in 3 batches, beating at medium speed between additions.
- Scrape the batter into the prepared pan and bake in the middle of the oven for about 50 minutes, until a toothpick inserted in the center of the cake comes out clean.
- Let cool in the pan for 15 minutes, then invert onto a rack. Let the cake cool completely.
- Drizzle melted dark chocolate over cake.
- Serve.