Olive Oil Cake With Candied Orange Recipes
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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ORANGE OLIVE OIL CAKE WITH CANDIED ORANGES
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Estimated Reading Time 7 mins
- Bring a saucepan of water to a rapid boil and add orange slices. Boil 1 minute then place in the bowl of ice water to shock until cooled. Drain.In a large skillet over medium heat, bring 1 cup sugar, honey, 2 cups water and 2 tablespoons orange juice, and crushed cardamom pods and seeds just to a boil, and heat until sugar dissolves (stir occasionally).Turn heat to medium-low and place orange slices in the sugar-water in a single layer.Simmer gently (do not boil) the orange slices 45-60 minutes or until rinds are slightly translucent, turning every 15 minutes.Use tongs to transfer the orange slices onto a cooling rack and sprinkle with sugar if you'd like them less sticky. Allow them to cool completely at least 1 hour but up to overnight. These can be used immediately or stored in an airtight container at room temperature for up to 1 month.
- Preheat oven to 350°. Brush a round cake pan with olive oil. Whisk together the all-purpose flour, semolina flour, baking powder, cardamom, salt, and baking soda. In the bowl of a stand mixer fitted with a beater paddle or in a large mixing bowl with an electric mixer, beat 1/4 cup sugar and 1/2 cup oil in a large bowl for 1 minute. Beat in the egg yolks, then the flour mixture. Beat in the yogurt, zest, and vanilla. Use a clean, dry bowl and clean, dry whisk attachment or electric mixer to beat the egg whites in until they form soft peaks. Gradually beat in the remaining 1/4 cup sugar until they form firm peaks. Fold half of the egg whites into the batter until even, then fold in the second half of the egg whites until just even. Transfer the batter to the prepared pan and smooth the top.Bake the cake until it is lofty and a skewer inserted into center comes out clean, about 25 minutes.
OLIVE-OIL CAKE WITH CANDIED ORANGE RECIPE | BON APPéTIT
From bonappetit.com
3.2/5 (60)Servings 12
- Line a baking sheet with parchment paper. Bring sugar, honey, cardamom, and 3 cups water to a boil in a medium heavy saucepan, stirring until sugar dissolves. Add orange slices. Reduce heat to medium-low; simmer, turning orange slices occasionally, until tender and syrup is reduced to 3 1/4cups, about 40 minutes. Arrange orange slices in a single layer on prepared baking sheet; remove cardamom pods and seeds. Strain syrup. DO AHEAD Can be made 1 day ahead. Cover syrup and orange slices separately; chill. Return orange slices to room temperature and rewarm syrup slightly before using.
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- Bake cake until a toothpick inserted into center comes out clean, about 25 minutes. Pierce hot cake all over with a metal skewer. Slowly drizzle 3/4 cup warm syrup all over. When syrup is absorbed, slowly pour 3/4 cup more syrup over. Reserve remaining syrup for serving. Let cake cool in pan on a wire rack. Run a thin knife around edge of pan to release cake. Remove pan sides. Arrange candied orange slices over. Sprinkle pistachios over. Cut into wedges and serve drizzled with more syrup.
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