Best 2 Olive Oil Cake With Candied Orange Recipes

## Olive Oil Cake with Candied Orange: A Journey of Citrusy Goodness

Welcome to a delectable expedition into the realm of flavors with our Olive Oil Cake infused with the vibrant essence of Candied Orange. This exceptional culinary masterpiece combines the richness of olive oil with the tangy sweetness of oranges, resulting in a moist, tender cake that tantalizes the taste buds. As you embark on this culinary adventure, you'll discover two enticing variations to satisfy every palate.

1. **Classic Olive Oil Cake with Candied Orange:** Experience the original symphony of flavors as the classic olive oil cake embraces the zesty embrace of candied orange. This timeless recipe delivers a harmonious balance of textures, with a moist crumb and a delightful crunch from the candied orange bits.

2. **Olive Oil Cake with Candied Orange and Pistachio:** Embark on a journey of culinary curiosity with this variation that introduces the nutty elegance of pistachios. The addition of these vibrant green gems elevates the cake's texture, adding a layer of delightful crunch and a subtle nutty flavor that complements the citrusy notes of the candied orange.

Prepare to be captivated by the symphony of flavors as these cakes dance on your palate, leaving you craving more. Gather your ingredients, preheat your oven, and let's embark on this delightful baking odyssey together.

Check out the recipes below so you can choose the best recipe for yourself!

ORANGE OLIVE OIL CAKE

Orange Olive Oil Cake image

Provided by Melissa d'Arabian : Food Network

Categories dessert

Time 55m

Yield 8 servings

Number Of Ingredients 11

Ingredients

Butter, for greasing the pan
1 1/4 cups all-purpose flour, plus more for the pan
3/4 cup sugar
2 eggs
1/3 cup olive oil
1 teaspoon vanilla extract
Juice and zest of 1 orange (about 3 tablespoons juice, 1 tablespoon zest)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Confectioners' sugar for dusting

Steps:

Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
Mix together the sugar and eggs in a medium bowl with a hand mixer on medium speed until blended and light. Drizzle in the olive oil and vanilla and mix until light and smooth. Add the orange juice and zest and mix well. Sift together the flour, baking powder, baking soda and salt in another medium bowl. Add the flour mixture half at a time to the wet ingredients and mix on low just to incorporate. Pour into the prepared cake pan and bake, 25 to 30 minutes. Let the cake cool 15 minutes, dust with confectioners' sugar and serve.

BLOOD ORANGE OLIVE OIL CAKE

Blood Orange Olive Oil Cake image

There are cakes that can be made without turning on (or having to clean) the food processor or electric mixer. This is one of them. The recipe, inspired by Dorie Greenspan's extra-virgin olive oil cake, uses blood oranges, which leave the cut loaf dappled with ruby dots. It's a lovely presentation, but regular oranges could be used, too.

Provided by Melissa Clark

Categories dessert

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

Butter for greasing pan
3 blood oranges
1 cup sugar
Buttermilk or plain yogurt
3 large eggs
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup extra virgin olive oil
Honey-blood orange compote, for serving, optional (see note)
Whipped cream, for serving, optional

Steps:

Preheat oven to 350 degrees. Grease a 9-by-5-inch loaf pan. Grate zest from 2 oranges and place in a bowl with sugar. Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar.
Supreme an orange: Cut off bottom and top so fruit is exposed and orange can stand upright on a cutting board. Cut away peel and pith, following curve of fruit with your knife. Cut orange segments out of their connective membranes and let them fall into a bowl. Repeat with another orange. Break up segments with your fingers to about 1/4-inch pieces.
Halve remaining orange and squeeze juice into a measuring cup. You will have about 1/4 cup or so. Add buttermilk or yogurt to juice until you have 2/3 cup liquid altogether. Pour mixture into bowl with sugar and whisk well. Whisk in eggs.
In another bowl, whisk together flour, baking powder, baking soda and salt. Gently whisk dry ingredients into wet ones. Switch to a spatula and fold in olive oil a little at a time. Fold in pieces of orange segments. Scrape batter into pan and smooth top.
Bake cake for about 55 minutes, or until it is golden and a knife inserted into center comes out clean. Cool on a rack for 5 minutes, then unmold and cool to room temperature right-side up. Serve with whipped cream and honey-blood orange compote, if desired.

Nutrition Facts : @context http, Calories 335, UnsaturatedFat 13 grams, Carbohydrate 42 grams, Fat 17 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 166 milligrams, Sugar 24 grams, TransFat 0 grams

Tips:

Use a good quality extra virgin olive oil for the best flavor.
Make sure the oranges are organic and have a thin skin, as the peel will be used in the candied orange garnish.
To make the candied orange garnish, slice the oranges thinly and then boil them in a sugar syrup until they are translucent.
If you don't have time to make the candied orange garnish, you can use store-bought orange zest or dried cranberries instead.
The cake can be served warm or at room temperature. It will keep for up to 3 days at room temperature or up to 5 days in the refrigerator.

Conclusion:

This olive oil cake with candied orange is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a delicate orange flavor. The candied orange garnish adds a touch of sweetness and crunch. This cake is sure to be a hit with everyone who tries it.