Blood Orange Olive Oil Bundt Cake Recipes

BLOOD ORANGE OLIVE OIL UPSIDE DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Grease a round loose-bottomed 9-inch (23-centimeter) cake pan with cooking spray and line the bottom with parchment paper.
• In a small bowl, mix the brown sugar and water to make a thick paste. Spread this thinly and evenly onto the base of the cake pan and set aside.
• Zest 1 orange and add this to a large bowl with the superfine sugar. Rub the zest into the sugar with your fingertips until the zest is evenly distributed. Set aside.
• Slice both oranges as thinly as you can with the skin on and arrange the slices on top of the brown sugar base in the cake pan. You can cut some of the slices in half to create a different pattern and to fill in all the gaps.
• Add the yogurt to the bowl with the superfine sugar and whisk briefly to combine. Whisk in the eggs and olive oil. Stir in the flour, baking powder, baking soda and salt until smooth. Gently pour the batter on top of the orange slices, being careful not to disturb the oranges underneath.
• Bake for 30 to 35 minutes, or until the sponge is firm to the touch and golden brown. Leave the cake in its pan to cool completely before attempting to turn it upside down. Serve with creme fraiche.

BLOOD ORANGE OLIVE OIL CAKE

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.

BLOOD ORANGE & OLIVE OIL BUNDT CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4 and grease a 2.5-litre bundt tin with the cake release spray or butter.
• Put the sugar, eggs and zest in a large bowl and whisk with an electric hand whisk for about 10 mins until thick and pale. With the mixer on medium-low speed, pour in the juice and oil, mixing until fully combined. Sieve the flour into the bowl and whisk until just combined to a smooth batter. Pour into the prepared tin, place on a baking tray and bake in the oven for 35-40 mins or until a skewer inserted into the cake comes out clean. Allow to cool for 5 mins before carefully turning out onto a wire rack to cool completely.
• To make the glaze, put the chocolate in a heatproof bowl over a pan of barely simmering water, stirring occasionally. Once the chocolate has melted, pour in the blood orange juice and stir to combine. Remove the bowl from the heat and leave to cool, then chill until the glaze is thick but still pourable. Once the glaze is at the desired consistency, pour over the cake, allowing it to drip down the sides. Sprinkle the orange zest over to finish. Will keep in an airtight container for 3-4 days; can be frozen for up to 3 months.

BLOOD ORANGE OLIVE OIL BUNDT CAKE

Steps:

• Heat oven to 325F degrees. Spray an 11-cup Bundt pan (the regular size) with nonstick spray, and sprinkle lightly with flour. Tilt the pan and tap, tilt and tap, until flour lightly coats the inside, including the center post.
• In the bowl of a stand mixer, beat together the eggs, sugar and salt until the eggs are pale yellow, about 1-2 minutes. Add zest of a blood orange and zest of a lemon and mix. Add olive oil, milk, 3 tablespoons blood orange juice and almond extract and mix well.
• Measure flour and baking soda into a separate bowl and whisk to combine. Add this flour mixture to the wet mixture, and mix on low for a few seconds, to combine. Do not over mix or you will make a tough cake because you will have developed the gluten in the flour.
• Pour into prepared Bundt pan and bake for about 35 minutes, until cake is golden brown on top and a wooden toothpick or skewer stuck into the center comes out clean.
• When cake is done, remove from oven and allow to cool in pan for 20 or so minutes. Run a thin plastic spatula around the edge where the cake meets the pan, just to loosen it. Place a wire cooling rack on top of the pan, and, holding the cake pan AND the rack together, invert the warm cake onto the rack. Put the rack with cake onto the counter, and gently and slowly remove the cake pan, revealing your gorgeous Bundt cake.
• Allow to cool completely, at least an hour or even more.
• Make glaze: While cake is cooling, make the glaze. In a small, deep bowl, use a small spoon to stir together powdered sugar, blood orange juice, half and half and vanilla. The glaze will be slightly pink from the blood orange juice. When cake is entirely cool, drizzle all the glaze over the cake. (If you add the glaze while the cake is hot, it will soak in and won't be as visible.)
• Slice and serve. Serves 8-10, maybe 12, depending on size of slices.