BLOOD ORANGE OLIVE OIL CAKE
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
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
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Albyaty ali
[email protected]This cake is a game-changer!
Odhano M
[email protected]This cake is a must-try!
Matthew Navarro
[email protected]This cake is a culinary delight!
Fathema Sanjye
[email protected]This cake is a work of art!
Lusanda Linda
[email protected]This cake is a masterpiece!
samuel juwe
[email protected]This cake is heaven!
lee Belanger
[email protected]This cake is the best cake I've ever had!
Domingo Aguilar
[email protected]This cake is to die for!
Nigel Chisango
[email protected]Wow, this cake is amazing!
SH SHANTO KHAN
[email protected]This cake is perfect for any occasion!
Bd Sakib
[email protected]This cake is so easy to make!
Kristine Calvillo
[email protected]This cake was a hit at my party!
kenziex bear
[email protected]I love this cake!
Eli White040
[email protected]This cake is delicious!
Vivian Ashly Miller
[email protected]This cake was dense and dry, and the flavor was not very good. I would not recommend this recipe.
Forget Slowly
[email protected]This cake was a bit too sweet for my taste, but it was still very good. I would recommend reducing the amount of sugar in the recipe by 1/4 cup.
Faizaan Rahman
[email protected]This cake is so easy to make and it turns out so moist and flavorful. I love the combination of blood oranges and olive oil. It's a unique and delicious cake that I will definitely be making again.
Jefferson Capillan
[email protected]I made this cake for a party and it was a huge hit! Everyone loved the flavor and the moist texture. I will definitely be making this cake again.
Leticia Ruiz
[email protected]This cake was absolutely delicious! The blood oranges gave it a beautiful color and a unique flavor. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make cake.