Ruth Reichl's Orange Souffle Coffee Cake

Ingredients Unsalted butter, for greasing pan

1½ cups granulated sugar

4 large eggs at room temperature

0.5 cup canola/vegetable/olive/etc oil

2 Tbsp grated orange zest

0.5 cup fresh orange juice (from 2 oranges), divided

2 cups cake flour

1.75 tsp. Baking powder

1tsp, kosher salt

1 tsp vanilla extract

CHOCOLATE GLAZE

0.75cup powdered sugar

0.75cup unsweetened cocoa

3 Tbsp. unsalted butter, melted

1tsp. vanilla extract

4tsp instant espresso powder (optional)

0.5tsp. kosher salt

3 Tbsp fresh orange juice, divided

Pomegranate arils, dried blood orange slices, and fresh citrus leaves, for garnish (optional)

1. Make the cake: Preheat oven to 350°F.

Butter and flour a 10-cup Bundt pan, set aside Beat sugar and eggs in a stand maer fitted with the whisk attachment on medium nigh speed until thick and fluffy. about 5 minutes. With mixer running, slowly drizzle in oil. Add orange zest Beat on medium-high speed for 2 minutes.

2. Whisk together flour, baking powder and salt in a medium bowl. Reduce mi speed to low, gradually add flour met to egg mixture, stopping to scrape dow sides of bowl as needed Fold in vanilla and orange juice with a rubber spatula until batter is smooth.

3. Pour batter into prepared pan bake in preheated oven until a wooden pick inserted in center of cake comes out clean 35 to 40 minutes. Let cake cool on wire rack for 10 minutes. Invert cake onts wire rack, cool completely, about 2 hours

4. Make the glaze: Whisk together powdered sugar, cocoa, butter, vanilla, espresso powder (if using), salt. and 2 tablespoons orange juice in a medium bowl until smooth. Whisk in remaining 1 tablespoon orange juice, 1 teaspoon at time, until desired consistency is reachee Spoon glaze evenly over cake, let stand minutes. Garnish with pomegranate anl dried orange slices, and citrus leaves, it desired. -RUTH REICHL

FOOD WINE NOVEMBER 2024

Typos above are from Lens, below are mine.

Dried oranges (or any citrus) Slice fruit as thinly as you can while keeping the rounds. Approx. 1-2mm

Blot fruit dry with paper towels

Lay slices in a single layer on parchment lined baking sheet

Place in 200f (90c) oven for 2-4 hours, flipping and rotating the slices every 30 minutes or so. Remove slices when they look done.

Half-tide doesn't sound right to me, slack-tide is something else entirely, my google-fu has failed me.

For the Rèmy, Jaime hard at work.

It don't cost very much, but it lasts a long while.

Just some nip, a new box and a sunbeam.

Then moomps

Recipe: https://www.themediterraneandish.com/farinata-recipe . It cooks a bit like a Dutch baby, but you have to soak the flour longer and it doesn't puff up.

Left is with onions and herb de province, right is artichokes and dill, both were tasty.