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blood orange olive oil cake

I made it out of season, so I substituted ruby red grapefruit for the orange, and it was perfect. I made this cake a few days ago and am finishing it for breakfast… yum! And blood oranges YUM love them, so much more exciting to eat than a regular orange. I just made a DELICIOUS variation on this already much loved cake tonight – Meyer Lemon instead of Blood Orange. I did make it. Also, I wanted to tell you that this exact recipe is in the Jan 2012 Martha Stewart Living. I was hoping for it to bake in a loaf pan, as rustic everyday cakes should, have a slight crunch at the edges, like a beloved one at a nearby coffee shop does. Thanks, In the bowl of a stand mixer fitted with the whisk attachment, beat The inside was super moist, and the outside formed this crispy, chewy caramelized crust that we were all fighting over. Such a sweet dilemma — which do I make first? It uses 1/2 spelt flour, which makes a nice delicate crumb. Drizzle in 1 to 2 teaspoons honey. I used a good olive oil that I use for dipping bread, and I think the flavor was a bit too strong. I’d been looking for a tried and true recipe to use for my yearly supply of grapefruit, and this is it! Wow olive oil sweets make quite an impression, I wonder what other typically savoury ingredients chefs can make popular in the sweet arena. Thanks for the recipe. Blood orange infused olive oil — Many, many people have asked about this. Tips for making the Best Orange Cake: Start with the dry ingredients. This blood orange olive oil cake was even better than I could have imagined. I really don’t get why everyone’s ga ga about olive oil cakes and I’m not. It never fails me when I need to make something delicious! This looks like the same idea but with baking soda and baking powder taking over the gelatin packet’s job. ), Can’t wait to try this. Thanks so much Deb! Considering how much I love oranges and also pretty red things, it’s surprising that I’ve never had blood oranges other than in a mimosa. When an idea pops into my head I always google it to see what others have done and when I saw how MOIST this cake looked, I had to try it. Use soy yogurt, or soy milk. Just wanted you to know, I tried this recipe this evening and replaced 1/3 of the flour with cornmeal (by weight; I used a scale). ~Jill, I made this cake for a new years eve pot luck and it was amazing. Ingredients. I sent the recipe to my mother a few years ago, and she cut it by about 1/3 because she thought it seemed high; the cake was far too dry after that c, “I was hoping for one that would use olive oil alone for fat, and resist the temptation of butter, you know, better than I ever have.”. Oh. To make a honey-blood orange compote, supreme 3 more blood oranges according to directions in Step 2. That what I had on hand. Completely demolished. I’ve never eaten either. Just made this, loved it. I made this with the juice of a little over the 1/4 cup of blood orange and I didn’t find it to be very orange-y. Fold in the raisins or dried cherries. Here’s another “only olive oil” cake that I tried and loved…via David Lebovitz adapted from Gina DePalma’s recipe. Must have been something subconscious! Blood oranges — I didn’t get into this in the post (I should have) but you absolutely do not need blood oranges to make this cake. First published February 8, 2011 on smittenkitchen.com |, http://www.doriegreenspan.com/2008/01/baking-with-dorie-evo-and-yogurt-cake.html, http://leitesculinaria.com/20321/recipes-portuguese-orange-olive-oil-cake.html, http://www.sbs.com.au/food/recipe/677/Orange_and_almond_cake, http://www.101cookbooks.com/archives/rosemary-olive-oil-cake-recipe.html, http://www.bitesoutoflife.com/2010/11/25/olive-oil-bread/, http://www.nytimes.com/2011/02/09/dining/09apperex.html, http://www.foodnetwork.ca/ontv/shows/Chef-at-Home/recipe.html?dishID=10448&titleid=82664, http://zscupoftea.com/2011/03/26/grapefruit-olive-oil-cake-gfcf/, http://lanaye.com/2011/04/ruby-red-grapefruit-olive-oil-cake/, http://teabeyond.blogspot.com/2011/12/food-with-tea-whole-wheat-banana-olive.html, http://matkonhashavua.blogspot.com/2012/07/pinjas-torta-naranja-roja-y-oliva.html, http://meadowscooks.blogspot.com/2013/02/pink-grapefruit-olive-oil-cake.html. Love love love Melissa Clark. Of course, their fragrant taste is lovely and their antioxidant powers are wonderful, but as a food photographer, I am particularly drawn to their beautiful flesh. My birthday is coming up next month, and since there’s usually a slew of oranges available year-round in Southern California, I’ll definitely make this for a cake! Thank you! Also, it is October, so not really orange season, any good fruit substitute ideas? Great recipe! Personally, I don’t find anything particularly special about the taste of blood oranges. Blood orange and olive oil? I made this with regular oranges and extra zest. It baked for exactly 50 minutes and came out perfectly moist. Deselect All Nonstick cooking spray, for the cake pan 1/3 cup (75 grams) light brown sugar 1 tablespoon (15 milliliters) water 2 blood oranges, divided 3/4 cup (150 grams) superfine/caster sugar 1/3 cup (90 milliliters) plain yogurt 2 eggs 3 tablespoons (45 milliliters) extra-virgin olive oil 1 1/3 cups (165 grams) all-purpose flour 1 teaspoon […] Like we all didn’t already know. only 11 blood oranges later. I will definitely surprise her with this one!!! but although I adore this cake, it’s not my favorite. Was just given a large bag of blood oranges and meyer lemons from a neighbor! What on earth have I been missing!?! I bet that extra bit of fruit would have made the difference for me. The compote and fresh whipped cream just elevate it to another level. my first ever oil cake, was i surprised!!! Olive Oil Cake. Do you think I could sub them? It came out perfectly, and was so easy to throw together — except for supreming the oranges, because I’m just horrible at doing that to begin with! Summary: From Melissa Clark’s In The Kitchen with A Good Appetite. Have you ever used Blood Orange Olive Oil in this recipe? Eat as many blood oranges in as many forms as possible! I love Melissa Clark, too! Blood orange olive oil cake is moist and easy to make using pantry ingredients, premium Greek extra virgin olive oil, Greek yogurt, and flavored from three different parts of the blood orange; orange juice, orange segments (flesh); and the zest. Another one for me to save for winter. I have four gorgeous Ruby Red grapefruits sitting on my kitchen counter right now, I might have to try this with a grapefruit compote! http://www.davidlebovitz.com/2010/08/zucchini-cake-with-crunchy-lemon/. If you like olive oil cakes, you should definitely try Kim Boyce’s Rosemary Olive Oil Cake. I had only ever made one olive oil cake in my entire life and I like it enough. I apologize for being the supreme police. Cool on a rack for 5 minutes, then unmold and cool to room temperature right-side up. Thanks for another wonderful recipe. Delicious…and great for my lactose intolerant son. I am intereted in seeing if it keeps it’s color and form at all (think cranberry, in cranberry bread) or does it melt away. Looks delicious and very simple. My favorite o.o. This recipe looks exactly like what I’d look for in an olive oil cake, too. This recipe looks delish and i love your writing style- question though: i’m always trying to make things dairy free- and when i run into recipes like this one I normally drool over the picture and forget about it a minute later but lets say i want to try this one- can you think of any non dairy sub’s for yogurt/buttermilk? The 365 store brand (or some equivalent quality) for cooking and a fancier one for dressings or “finishing” (places where it is kept more or less raw). Hi Deb, there is a recipe for a fantastic Sephardic Passover cake – orange and almond cake that uses no dairy products by Batia Slater here: http://www.sbs.com.au/food/recipe/677/Orange_and_almond_cake Maybe a nice vanilla glaze over the top and I’m sold! and also if we went that route does the quantity of sugar need to be adjusted to make up for the extra tartness of the fruit? next time with buttermilk! With awesome flavors. Wow. First try on a recipe of this kind and it is amazing! and blood oranges? with an active toddler while writing/photographing/cooking for a fantastic blog and researching/writing/re-writing/editing a cookbook. 1 cup Greek yogurt. Later I found one of my coworkers stirring the leftover compote into her yogurt, which she said was delicious. No one believes me that its delicious and not weird-tasting. Would I have to adjust quantities? Other than that, the cake was wonderfully moist and the crumb was perfect. Not sure. Thank you! The loaf didn’t rise as many loaf bread/cakes do and now that it is cooling it is sinking a bit. Ok, I made this over the weekend. I always buy them when I can, because I like seeing them with a mix of orange segments. Plates licked clean. Not being a part of the olive oil cake gang makes me feel like I’m missing out on something. I will definitely make this again. Tangerine Dark Balsamic Vinegar 2 large eggs beaten with enough cold water to equal one cup 1/2 cup Blood Orange Agrumato Olive Oil + more for greasing pans I’ve had such wonderful success with your recipes that I’m hoping the third times the charm! I made this as well. Please let me know if you or anyone else has tried it because I have a bottle of it and am dying to try baking with it. The recipe said let it sit 5 minutes then flip and transfer…well I did this, and the cake was too hot still and too heavy and it damaged the sides of the cake…other than that..the cake was delicious, and the fruit compote is a must I think. For dbelle: you can use non dairy yogurt instead, but not applesauce. The crumb, flavor, and aroma were wonderful. Personally, I don’t buy flavored olive oils. I have never known about olive oil in pastries. And the blood oranges…oh the blood oranges! To Judy above- mine cooked a bit longer as well and the cake was super moist, though it wasn’t gooey. I opted to use a 9-inch springform pan for an easier release. I have never tried an olive oil cake before but it clicked with me at once. I will probably add a bit more zest in the future for a stronger orange flavor but it was very tasty. Blood orange is so unique, tastes a little bit sweet, tart, acidic, but with an underlying earthy component. I changed nothing, and the texture/flavor was great. 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As brian thought, so not really orange season, any good fruit substitute ideas consider it of. Her name only all of the perfect olive cake and not the January 2012 issue little more oomph wise!

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