Best 7 Orange Scented Olive Oil Cake With Orange Compote And Ganache Recipes

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Indulge in a culinary masterpiece that tantalizes the senses: the Orange-Scented Olive Oil Cake with Orange Compote and Ganache. This delightful treat is a symphony of flavors, textures, and aromas that will leave you craving for more. The moist and tender olive oil cake, infused with the vibrant essence of oranges, is the perfect canvas for the luscious orange compote and rich ganache. Each bite is an explosion of citrusy sweetness, complemented by the velvety smoothness of the ganache. This recipe provides step-by-step instructions for crafting each component of the dish, ensuring a delectable dessert that will impress even the most discerning palate.

Let's cook with our recipes!

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

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.

ORANGE-SCENTED OLIVE-OIL CAKE WITH ORANGE COMPOTE AND GANACHE



Orange-Scented Olive-Oil Cake with Orange Compote and Ganache image

Blood oranges have the most complex flavor of all the orange varieties.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 4h40m

Yield Makes one 5-by-9-inch loaf

Number Of Ingredients 13

Unsalted butter, softened
1 3/4 cups all-purpose flour, plus more for pan
3 or 4 blood oranges
1 cup sugar
1/2 cup buttermilk
3 large eggs
2/3 cup extra-virgin olive oil
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
Salt
2 tablespoons honey
1/4 cup heavy cream
2 ounces bittersweet chocolate (70 percent), finely chopped (1/3 cup)

Steps:

  • Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch loaf pan. With a vegetable peeler, remove peel from half of 1 orange, leaving pith. With a paring knife, cut rind into enough matchsticks to yield 1 tablespoon. Finely grate enough rind of remaining oranges to yield 1 packed tablespoon zest.
  • Working over a bowl, cut segments of 3 oranges free of membranes. Squeeze juice from membranes into a bowl (you should have 1/4 cup juice). Cut segments in half, and place in bowl with matchsticks of orange peel; set aside.
  • Combine sugar and zest in a bowl; using your fingers, rub together well. Add juice and buttermilk, and whisk to combine. Add eggs and oil, and whisk to combine. Sift together flour, baking powder, baking soda, and 1/4 teaspoon salt in a small bowl; add to buttermilk mixture, whisking until smooth.
  • Transfer batter to pan, and bake until golden and a toothpick inserted in the middle comes out clean, about 50 minutes. Let cool in pan on a wire rack for 15 minutes. Turn out cake onto rack, and let cool completely, about 2 hours. (Undecorated cake can be stored at room temperature for up to 2 days.)
  • Meanwhile, stir honey into bowl with orange segments.
  • Bring cream to a gentle simmer in a small saucepan. Pour over chocolate in a bowl, let stand for 5 minutes, and whisk until smooth. Drizzle ganache over cooled cake, and let set, about 1 hour. Serve with orange compote.

ORANGE OLIVE OIL CAKE



Orange Olive Oil Cake image

Orange zest, orange juice, and Grand Marnier add tons of AMAZING orange flavor to this easy, no-mixer olive oil cake that's unique, refined, and INCREDIBLE!!

Provided by Averie Sunshine

Categories     Dessert

Time 2h20m

Number Of Ingredients 12

1 1/3 cups extra-virgin olive oil
3 large eggs
1 1/4 cups whole milk
1 1/2 tablespoons grated orange zest
1/4 cup orange freshly squeezed juice
1/4 cup Grand Marnier
1 3/4 cups granulated sugar
2 cups all-purpose flour
1 1/2 teaspoons kosher salt, or to taste
1/2 teaspoon baking powder
1/2 teaspoon baking soda
confectioners' sugar, for dusting

Steps:

  • Preheat oven to 325F, add a circle of parchment paper to the base of a 9-inch springform pan, and spray the parchment paper and the sides of the pan very well with cooking spray; set aside. Do not make this cake in a regular 9-inch cake pan. Most are only about 1 1/2 to 2 inches deep and this cake rises to about 2 1/2 to 3 inches on the sides and nearly 4 inches in the center. It will overflow in a regular 9-inch pan.
  • To a large bowl, add the olive oil, eggs, and whisk well to emulsify and incorporate.
  • Add the milk, orange zest, orange juice (I was able to get sufficient zest and juice from one large orange), Grand Marnier, and whisk to incorporate.
  • Add the sugar and whisk to incorporate.
  • Add the flour, salt, baking powder, baking soda, and whisk until just incorporated; don't overmix. The batter in on the thin side; this is normal.
  • Turn batter out into prepared pan, place pan on a baking sheet as insurance against a leaky springform pan, and bake for about 70 to 75 minutes. Start checking after 60 minutes since all ovens vary. Cake will be golden browned and domed in the center when done, and a toothpick inserted in the center will come out clean or with a few moist crumbs. **
  • Allow cake to cool in the springform pan for about 1 hour before releasing it and allowing the cake to finish cooling on a wire rack.
  • Dust with confectioners' sugar prior to serving.

Nutrition Facts : Calories 583 calories, Carbohydrate 72 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 31 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 327 milligrams sodium, Sugar 52 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 25 grams unsaturated fat

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

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

ALMOND CITRUS OLIVE OIL CAKE



Almond Citrus Olive Oil Cake image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 15

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
3 large eggs
2 teaspoons orange zest
2 teaspoons lemon zest
1/4 cup whole milk
3/4 cup extra-virgin olive oil
2/3 cup sliced almonds, toasted, coarsely crumbled
Powdered sugar, for sifting
2 tablespoons grated orange peel
3/4 teaspoon orange blossom water, optional
3 oranges, segmented
2 pink grapefruits, segmented

Steps:

  • To make the cake: Preheat the oven to 350 degrees F. Lightly oil an 8-inch-diameter cake pan. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Beat in the milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Stir in the almonds. Transfer the batter to the prepared pan. Place cake pan on baking pan to collect any possible spills. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35 minutes. Transfer to a rack and cool for 15 minutes. Remove cake and place on serving platter, top side up. Sift powdered sugar over the cake.
  • To make the citrus compote: Stir the orange peel, blossom water, and 2 tablespoons of accumulated juices from the segmented fruit in a small bowl to blend. Arrange the orange and grapefruit segments decoratively in a wide shallow bowl. Pour the blossom water mixture over. Cover and let stand 15 minutes for the flavors to blend.
  • Cut the cake into wedges and spoon the citrus compote alongside.

ORANGE OLIVE OIL CAKE



Orange olive oil cake image

Add some citrussy zing to your baking with this orange olive oil cake, topped with a rosemary and cardamom drizzle. It's gluten-free and super delicious

Provided by Rosie Birkett

Categories     Afternoon tea, Dessert, Treat

Time 1h55m

Yield Serves 8-10

Number Of Ingredients 14

1 large whole seedless orange
½ lemon , juiced and zested
225ml olive oil , plus extra for the tin
200g ground almonds
120g polenta
1 tsp baking powder (use gluten-free if you need to)
3 large eggs
225g golden caster sugar
natural yogurt or crème fraîche, to serve (optional)
100g golden caster sugar
½ orange , juiced
½ lemon , juiced
6 cardamom pods , seeds removed and ground
4 rosemary sprigs

Steps:

  • Bring a pan of water to the boil. Lower the orange in and cover with a lid, leaving a gap so that a little steam can still escape. Boil gently for 30 mins, then remove from the water and allow to cool slightly. Quarter the orange and remove any pips, then transfer to a blender or food processor, add the lemon juice and zest and blitz to a smooth purée.
  • Heat the oven to 180C/160C fan/ gas 4. Oil the sides of a 23cm round cake tin and line the bottom of the tin with baking parchment.
  • Sieve the almonds, polenta, baking powder and ½ tsp salt into a large bowl and mix together thoroughly. Whisk the eggs and sugar in the bowl of a stand mixer until really pale and fluffy, about 4 mins. With the mixer still whisking, slowly pour in the olive oil in a steady stream so that the mixture doesn't split. Once incorporated, scrape in the orange purée and whisk to combine, then add the dry ingredients, combining until you have a smooth batter. Pour the batter into the cake tin and bake for 55 mins to 1 hr 5 mins until a skewer inserted into the middle comes out clean.
  • Cool in the tin on a wire rack while you make the syrup. Combine the sugar, orange juice, lemon juice, cardamom and 30ml water in a pan. Bring to the boil, stirring until the sugar has dissolved, then add the rosemary. Turn off the heat and infuse for at least 30 mins.
  • Use a skewer to poke holes in the top of the cake, then pour over the syrup. Allow to settle for 5 mins or so, then slice and serve with some natural yogurt or crème fraîche, if you like.

Nutrition Facts : Calories 537 calories, Fat 36 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium

ORANGE-SCENTED OLIVE-OIL CAKE WITH ORANGE COMPOTE AND GANACHE



ORANGE-SCENTED OLIVE-OIL CAKE WITH ORANGE COMPOTE AND GANACHE image

Categories     Orange

Yield 10 5x9 in loaf

Number Of Ingredients 13

Unsalted butter, softened
1 3/4 cups all-purpose flour, plus more for pan
3 or 4 blood oranges
1 cup sugar
1/2 cup buttermilk
3 large eggs
2/3 cup extra-virgin olive oil
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
Salt
2 tablespoons honey
1/4 cup heavy cream
2 ounces bittersweet chocolate (70 percent), finely chopped (1/3 cup)

Steps:

  • Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch loaf pan. With a vegetable peeler, remove peel from half of 1 orange, leaving pith. With a paring knife, cut rind into enough matchsticks to yield 1 tablespoon. Finely grate enough rind of remaining oranges to yield 1 packed tablespoon zest. Working over a bowl, cut segments of 3 oranges free of membranes. Squeeze juice from membranes into a bowl (you should have 1/2 cup juice). Cut segments in half, and place in bowl with matchsticks of orange peel; set aside. Combine sugar and zest in a bowl; using your fingers, rub together well. Add juice and buttermilk, and whisk to combine. Add eggs and oil, and whisk to combine. Sift together flour, baking powder, baking soda, and 1/4 teaspoon salt in a small bowl; add to buttermilk mixture, whisking until smooth. Transfer batter to pan, and bake until golden and a toothpick inserted in the middle comes out clean, about 50 minutes. Let cool in pan on a wire rack for 15 minutes. Turn out cake onto rack, and let cool completely, about 2 hours. (Undecorated cake can be stored at room temperature for up to 2 days.) Meanwhile, stir honey into bowl with orange segments. Bring cream to a gentle simmer in a small saucepan. Pour over chocolate in a bowl, let stand for 5 minutes, and whisk until smooth. Drizzle ganache over cooled cake, and let set, about 1 hour. Serve with orange compote.

Tips:

  • For the best flavor, use fresh oranges with a vibrant color and a heavy feel.
  • Zest the oranges before juicing them to get the most flavor.
  • Do not overmix the batter, as this can result in a tough cake.
  • Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
  • Let the cake cool completely before frosting it.
  • If you don't have time to make the ganache, you can use a store-bought frosting instead.

Conclusion:

This orange-scented olive oil cake with orange compote and ganache is a delicious and elegant dessert that is perfect for any occasion. The cake is moist and flavorful, with a delicate orange flavor. The compote adds a tart and refreshing touch, while the ganache is rich and decadent. This cake is sure to be a hit with everyone who tries it.

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