This recipe was adapted for solar baking from one found on The Splendid Table. We were curious about solar baking with olive oil, and are very happy with the result. In addition to the health benefits (no saturated fat compared to butter) the subtle herbal flavor of the olive oil is just right to balance the citrus in this recipe.
- Light olive oil and flour for prepping the pan
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 2/3 cup orange juice, ideally freshly squeezed
- 2 teaspoons grated orange zest
- 2/3 cup light olive oil
- Confectioners’ sugar, for dusting
How many oranges will you need? We used about ten small mandarins. If you are using large oranges, juicing 2 or 3 you should be enough to get 2⁄3 cup of juice. Grate enough of the zest from 1 or 2 oranges to make 2 teaspoons.
Prepare your Graniteware pan by lightly coating it with olive oil and dusting with flour. Preheat your Solavore Sport by placing it in the sun.
Place the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl and whisk to combine. Crack the eggs into the bowl and stir to break the yolks, then add the orange juice, zest, and olive oil. Mix with a wooden spoon until well combined, 60 to 70 strokes.
Turn the batter into the prepared pan, and cover with the lid. Place the pan in the Solavore Sport. Bake until the cake is done in the middle, approximately 3 hours.