ORANGE-SCENTED OLIVE-OIL CAKE WITH ORANGE COMPOTE AND GANACHE
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
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.
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Rauf Akhter
[email protected]This cake was a bit too sweet for my taste, but it was still good. I think I'll try a different recipe next time.
Tenzin Wangchuk
[email protected]I love this cake! It's so moist and flavorful. The orange compote and ganache are the perfect finishing touches.
Denlson Komba
[email protected]This cake is a bit more dense than I expected, but it's still very good. The orange flavor is subtle, but it's there.
Fortil Andre
[email protected]I've never made an olive oil cake before, but this recipe was easy to follow and the cake turned out great. I'll definitely be making it again.
Simon Kakeeto
[email protected]This cake is delicious! I made it for my husband's birthday and he loved it. It was the perfect balance of sweetness and tartness.
Abdullahi Auwal
[email protected]I made this cake for a party and it was a huge success. Everyone loved it! The orange flavor was perfect and the cake was so moist.
William Toy Room
[email protected]The cake was dry and the glaze was too sweet. I wouldn't recommend this recipe.
Dalton Timothy
[email protected]This cake was a bit too dense for my taste, but the flavor was good. I think I'll try a different recipe next time.
Mustafa hanif
[email protected]This cake is so easy to make and it's always a hit. I love the orange flavor and the ganache is the perfect finishing touch.
Mei_mei
[email protected]I've made this cake several times now and it's always a crowd-pleaser. The glaze is a must-have - it really takes the cake to the next level.
ramazi Mgeladze
[email protected]This cake was a hit with my family. It was moist, flavorful, and the orange scent really came through. I made it exactly as the recipe said and it turned out perfectly.