blood orange olive oil cake

Thanks very much for this recipe. I will definitely try it. In the bowl of a stand mixer fitted with the whisk attachment, beat Here is the link: http://www.foodnetwork.ca/ontv/shows/Chef-at-Home/recipe.html?dishID=10448&titleid=82664. Fold in pieces of orange segments. Add the dry ingredients in two parts, whisking to combine after each addition. Blood Orange Olive Oil Cake with Orange Bitters Glaze (Serves 8-10) FOR THE CAKE Butter, for greasing the pan 3 or 4 blood orange I love blood oranges as well! I think I made this cake a few years ago with *grapefruits* no less, because it’s what I had. baking soda 1 Tbs. The texture was incredible – not too dense, with a lovely crumb. I have just discovered your site and will be making more and more of your recipes! Thank you and have a good day!!! I left out the orange chunks in the batter, and I brushed it with an orange syrup out of the oven. I made this over the weekend, substituting maracuyá (sour passion fruit) for the blood oranges, and adjusting for altitude (halving leavening ingredients, decreasing sugar by 1 tbsp and adding a scant 1/4 C more flour). Or is it like liquor, where you don’t need to invest in something fancy because most of it gets cooked off? The taste is really in the name. I feel like I’m there with you. I have baked other olive oil & orange/citrus cakes, but I don’t care for this one. And I agree, sometimes healthy fats are the way to go. Twas sad. I did make one change, but it was just to substitute a combination of cara cara oranges and grapefruit for the blood oranges (my market didn’t have them). I will definitely make it again! i just had a blood orange for the first time ever yesterday and then come home to read this…sounds amazing! Step 14. I discovered a love for olive oil-based cakes and quick breads last year, and I’m always looking for new recipes. I made one cake, not two, but like Dave’s my batter was very wet and many of the orange segments sunk to the bottom, making the texture very much like an undercooked pineapple upside down cake. I figure it’s probably a more nutritious breakfast than the cream cake, at least. This would be a great use for the box of oranges we get from my husband’s grandmother each year! I’m finally getting over my annual January dessert boycott … something with delightful blood oranges will be a good ease-in. Do you think leftovers will freeze well? so as far as i understand now, we need the zest of 2 oranges and the juice of half an orange right? I’m a little anal about directions and you always tell me everything that I need to know. ‘Twas a hit. I was a little nervous it would be boring because I’m a put-all-the-toppings-on-my-sundae kinda girl, but here simple doesn’t mean dull. It’s the cake that keeps on giving:) I am already planning on making it again! The texture of this cake looks divine! Whipped cream, for serving (optional). To the orange chunk police, it is probably a matter of how small the pieces are. Pour olive oil into the batter a little bit at a time and fold. For dbelle: you can use non dairy yogurt instead, but not applesauce. Because I do not have any blood orange, except banana, I made Whole Wheat Banana Olive Oil cake!! You know, there are a couple olive oil things in the archives, muffins from Giada (I was not wowed by them and said so, but comments from people who have made them are very positive) and a cake from Spain. I believe that the delicacy of a very fancy olive oil is lost when it is heated. And what a cake! Decoy suggested using cocoanut milk, which turned out to be the perfect substitute. WOW!!!! This Blood Orange Cake is made with olive oil and greek yogurt making it ridiculously moist and full of flavor from the oranges. 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. b) I remembered that blood oranges exist. I have a pile of blood oranges in my fruit basket right now that I think are WAY to sour to eat on their own. hope you are having a great vacation! Made it in 2 6-inch cake pans for my birthday cake. Last week I halved the recipe and made 4 mini-bundt cakes for a small dinner party, and it was perfect! It tastes OK, but the flavor of the blood oranges did not come through particularly well. I also had heavy whipping cream leftover from making a quiche. i used the buttermilk option, and substituted butter for 1/3 of the olive oil because, well, i just have this thing about butter in baked goods. Thanks so much for the recipe and for such a great blog. This looks fantastic! WEIRD: I bought blood oranges to make this cake this past Sunday! First, I used mineolas because there were no blood oranges in my neck of the woods. any guidance as to how many cups 2 blood orange segments would equal? Literally, I’m shooting photos and taking notes as I cook. Perfect dessert to have with tea! Baking sprayed and floured the pan and the cake came out cleanly. In any case, they were delicious. I’m a kind of “bake by weight” crusader – the kind of hard case who rewrites recipes with the weights. This is so delicious and it converts well to being gluten free. Aargh! I was very startled to think that the photos you posted were not representative of the recipe instructions and I felt (probably unnecessarily) compelled to say something. I’m currently baking this cake right now. I think that because my pieces were so tiny (I actually chopped them before realizing I was supposed to tear them apart with my fingers, which would have led to heavier chunks) the sinking wasn’t noticeable in the end. And blood oranges YUM love them, so much more exciting to eat than a regular orange. (Did you know that the longer they stay on the tree, the redder and sweeter they get?). Grease the parchment with oil and sprinkle sugar in the bottom of the pan, shaking out any excess. Preheat oven to 350 degrees. yowza this looks divine! doesn’t have to be blood oranges, they’re mostly prettier. http://figsinmybelly.blogspot.com/2011/02/blood-orange-olive-oil-cake.html. because although i was making it for a bake sale, i ended up with two extras to keep at home. baking soda 1 Tbs. Have you ever used Blood Orange Olive Oil in this recipe? https://food52.com/recipes/81087-olive-oil-blood-orange-cake Grease a 9-by-5-inch loaf pan. and it’s not too bitter. I tried it with Meyer Lemons! My husband devoured it. The cake somehow became this delicious echo of the first taste from the oranges and honey. salt 1 tsp. Thanks! Moist and flavorful…I used two mango oranges and a lemon (couldn’t find blood oranges) and then topped it with an almond meal/white sugar/ lemon zest mixture which lent itself to a beautiful crunch on top. Does that cover just part of the list? Wish I knew how to correct my mistake. Do you know that the Bloody Oranges are also called Maltese Oranges which originates from Malta (my country)?. (I know that your recipes suffer for my attempts to continually fit them in to my strictly kosher lifestyle, but I’ve become very dependent on your blog for ideas!). Oops – just under 1 tsp of xanthan gum for the gluten free conversion. This looks like a good solid cake recipe to try. rosemary?) My Blood Orange and Olive Oil Upside-down Cake was a breeze to put together with most ingredients already in my pantry. My girlfriend made this and it was really really great. It’s soft and lovely, and perfect. I prepared the compote with a heaped teaspoon of thyme honey per orange, and half a teaspoon of chunky orange jam, and the aroma of the compote was really really beautiful. They wrote the ingredients down, but not the measurements!!! When done, the slices did sink to the bottom of the pan, but sort of created and “upside-down” cake.. good.. but maybe unnecessary.. Also, the cake isn’t terribly moist, it’s very dense and the orange flavour doesn’t scream at you. Earthy, moist, occasionally sharp and sweet with that sugar crust of yumminess that is the prize! I could barely wait for my cake to cool before cutting a sliver. Post was not sent - check your email addresses! 10 stars! Only adaptation was using navel oranges. So good and easy, even with all the steps. I have 3 or 4 blood oranges sitting on the counter right now. I have been trying to find a recipe using blood orange for some time now, this looks great I have never made a olive oil cake before. My favorite kind of dessert: not too sweet and fruity. Blood Oranges, bourbon, yogurt and a healthy dose of evoo, create a luxurious and moist cake. Was very good and family enjoyed. Ingredients. And this is perfect timing with all of the local citrus coming off the trees! It looks delicious, I might add the apple slices! Works with blood orange, grapefruit, or just some berries. savory! I’ve tried other blood orange olive oil cakes before, but they’ve all been disappointing — until this one. And added just the most delicate drop of Mexican vanilla for fragrance… And as for the steps.. applesauce maybe? The cake name sounds like the title of a novel. My high school students were a little unsure about the concept of blood oranges (“Are those cherries in there?” “I thought that was grapefruit.”) but everything disappeared quickly. next time with buttermilk! I used new baking soda and baking powder and I’m wondering why this didn’t rise up in the center. It was delicious! I was disappointed that they didn’t attribute it to you or A Good Appetite. The cake was moist and fruity with a pronounced olive flavor. Just looked at your Flickr set… large pictures, close up shots… and I don’t think you put the supremed orange chunks inside the batter. It converted well with gluten free flours with just under 2 tsp of xanthan gum. I’m looking forward to trying this recipe. I made this as a gift and I’m afraid they’ll cut into a slimy underdone mess! Lightly grease an 8 or 9-inch spring-form pan and set aside. Use soy yogurt, or soy milk. It’s very good, but the blood orange is better. This is so good I can hardly stand it. And all those gorgeous blood oranges…we must get our hands on some of those asap! Overall everybody loved the cake. This might have to be dinner one night. Can’t wait to start baking…, i love blood oranges! I’m so behind the times. I finished it with a simple chocolate ganache instead of compote. That underlying earthiness seems like the perfect complement to olive oil cake. I greased my pan very heavily- a pan that never sticks- and yup, you guessed it- cake stuck badly to the pan, leaving a mess when I turned it out. I’ll have to try this for sure! I recently had champagne with blood orange juice and slices of blood oranges in it and it was so good! This looks like the same idea but with baking soda and baking powder taking over the gelatin packet’s job. The recipe came together like a dream – I used greek yogurt thinned out with some of the juice and plain old Trader Jo’s olive oil. I had just made meyer lemon curd and plopped some of that on top of my slice, scooped the blood orange segments on that and topped with some whipped cream. it turned out great and was a big hit. Step 12. Just ate a slice warm — chocolate a little melty — my kind of comfort food. And I do love baking with citrus… looks yummy! I apologize for being the supreme police. Seriously, no snark. I also used the juice from the drained fruit and mixed with sugar to make a glaze. Any thoughts? segmenting an orange—you will end up w/ small pieces as you lose just a wee bit of orange that kind of sticks to the membrane- a sharp knife is an absolute must to cleanly slicle as close to the membrane as possible to get that little segment out. See what I’m getting at? So, if the sinking bits are that annoying, maybe try it without and see if you miss them. Any thoughts on whether I could replace some of the flour with polenta or cornmeal? Your email address will not be published. Woke up, saw this, had all the ingredients, and a little over an hour later had an amazing cake out of the oven. Switch to a spatula and fold in olive oil a little at a time. Would any other type of oranges work? It is absolutely phenomenal. I only had to purchase the blood oranges. This was so good! Pour olive oil into the batter a little bit at a time and fold. :). What a gorgeous loaf. I always use olive oil to make it. The cake doesn’t look to have any of the orange segments in the cake batter- did you leave them out? I made this yesterday. This recipe looks exactly like what I’d look for in an olive oil cake, too. I buttered this pan because I was out of it, but I also swear by some of those butter-flour nonstick sprays like Baker’s Joy. vanilla extract 1 1/2 cups all-purpose flour 1 cup granulated sugar 1/4 tsp. This cake is in the oven now, smells so good and I can’t wait to taste it this evening! I am excited to mine your archives now to see what I have been missing! Whoever gets the slice with it in it tonight will be the lucky one in more ways than one! I usually use blood oranges and a bit ofshiraz to make a sorbet, because oh my goodness the color is unbeatable. The bedhead is (was?) I think I will follow the wise recommendations of previous reviewers and toast up a slice for breakfast tomorrow :) I had to bake mine for ~5 min longer than recommended, but the cake was cooked completely and wasn’t overdone. Sorry, this cake didn’t work for me. Three years ago: Matzo Ball Soup Preheat oven to 350 degrees. This morning I tried again with Meyer lemons. :). Preheat the oven to 350 degrees F. Grease a 9x5-inch loaf pan (I used baking spray with flour), and … I am in a blood orange mood and this looks like absolute perfection. Oh my. ~Jill, I made this cake for a new years eve pot luck and it was amazing. Thanks for another wonderful recipe. I hardly buy it. Blood Orange Olive Oil Cake – Sprinkles & Sea Salt. Decoy read about you in The Forward and has been making notes for Passover desserts. Really. I had to use vanilla yogurt, as it was what I had in my fridge and I didn’t want to waste time by going to the store, the cake was calling me. Like everything else in cooking, people in magazines, on TV, in fancy restaurant kitchens and other places where they’re not buying their own ingredients will swear that if you do not use the very best, your dish will not be the very best. Really had to UP THE AMOUNT OF FLOUR, THOUGH, with at least half a cup. Such a cutie. One thing I would change next time I make it is…I would let the cake rest and cool in the loaf pan til it was completely cooled. Crispy on top, and really moist. I was forced to substitute oranges and tangelo’s for the blood oranges (Vegas produce is not great.) I regret asking for her recipe, my boyfriend won’t stop making me make them! Instead of using the traditional method to supreme the oranges, I halved them and cut the sections out using a grapefruit knife and spoon – it worked perfectly! Any thoughts about substituting soymilk for the buttermilk in this? I left it in there for who knows how much longer than it should have been. Ingredients. Whole family loved it. I made this cake over the weekend with lemon zest/juice and a lovely orange olive oil I got for Christmas. Gently stir dry ingredients into wet ones. Chocolate Cake 1/2 cup cocoa powder 1 tsp. before baking, i sprinkled the top with additional orange zest mixed with a couple tablespoons of sugar, which gave the finished cake a beautiful crackly-sweet top. Just popped this in the oven You deserve it. Just made this with oranges!! It doesn’t look like your cake at all! A lot of olive oil cakes I’ve seen remind me more of a cornbread texture, this resembles something more like a pound cake to me. Your recipe sounds divine, but I want to share a recipe I made last Christmas that is beyond any olive oil cake I’ve had the pleasure to try. Now, for those of you still not convinced, those dark marks you see along the side of the cake in the second to last photo are indeed blood orange segments. Thanks for providing such joy! It still turned out very delicious. In the meantime, I may do yours :). I was wondering if there was a way to make this come out just a little lighter/fluffier. Many others have reported back that they used it and felt it added to the recipe. I’ve been a little obsessed with an orange-olive oil cake recipe that I found in Saveur magazine that’s topped with sea salt. maybe I got it now! Kim Boyce’s Olive Oil, Rosemary and Chocolate Cake from Good to the Grain seems like it could be good, but I used wholemeal spelt flour and I think she probably meant me to use white spelt flour, as the cake ended up a little dry. It was simple to make and even though more bitter then I dreamed (hey, can’t say you didn’t warn me) so gratifying. I will definitely surprise her with this one!!! I made this last night, and it is fantastic. But a separate question — when i mixed the sugar with the orange zest, I couldn’t get over how beautiful it looked. I followed the directions exactly and used yogurt and olive oil from Trader Joe’s along with blood oranges. So wanted to love this cake, as your photos and the many rave comments were tempting… In your kitchen and on your dime, use whatever you’re comfortable with. Thank you for including the weights of the ingredients to use. I will be making this vortly. This looks absolutely delicious, Deb! Thanks :), I must try this recipe! A definite keeper! And I also love this type of cake! Well that sounds very promising. Worked great in my limited kitchen in Cochabamba, Bolivia. I baked this on Monday and am so pleased with it. The compote was more of a sweet and tangy layer of sticky juice, and almost got used for spirits instead. Can I use. Again, thank you! Might have to try it just to see what happens. This looks awesome. New here? I live in Italy and it is bergamot season, I blitzed a mix of bergamot and passion fruit, strained and added to the wet. The cake was baking perfectly around the edges. Did you see her Olive Oil Coconut Brownie recipe in the Times last week? I’ve heard of olive oil cake, and I’ve seen blood oranges. in common. I grew up eating things from boxes and your recipes are so yum and accessible. what could you replace the oranges with To supreme a blood orange, cut off the top and bottom just until the pulp is exposed. If the cake is 1/10 as good as the batter it will be spectacular! It’s from Atlantic Canada chef Michael Smith and I highly suggest if you want to try it (after bathing suits are safely tucked away) to also make the basil whipped cream. I changed nothing, and the texture/flavor was great. Killing two birds with one stone and all that? 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. Delicious! Because of the comments that mentioned the fruit sinking, I made sure to drain any accumulated juice before stirring it in. I’ve made this twice now and to rave reviews. Nancy — Might I ask what kind of baking powder you used? Blood Orange Olive Oil Cake – Sprinkles & Sea Salt. Not being a part of the olive oil cake gang makes me feel like I’m missing out on something. 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! This cake turned out lovely! Any ideas? What about using Blood Orange Olive oil? Coating them first prevents them from sinking. finally after 2 weeks of business travel, i was able to make this cake! I have four gorgeous Ruby Red grapefruits sitting on my kitchen counter right now, I might have to try this with a grapefruit compote! Sounds delicious! I had some trouble trying to supreme the blood oranges – maybe the ones we get on the east coast are too small, but I generally ended up removing as much of the white membrane as I could and then chopping up what was left. The orange olive oil I have really has a strongly citrus flavor. Do you think I should kick the sugar up a bit because my blood oranges are basically red lemons? Something about staining my fingers with the over saturated juice of fresh blood oranges is really…satisfying. I recently bought some blood orange infused olive oil. Two years ago: Whole Lemon Tart which I have been meaning to tell you, is perfect again. 2 tsp baking powder. I also added some crushed lavender buds and vanilla extract into the batter which turned out lovely and understated as I had hoped. Bravo to you for your courage in the face of the first haircut; he looks at least as delicious as before…. Just wanted to say thanks for another great recipe. I actually buy them to add to freshly squeezed orange juice for an amazing color to the OJ). i have like, eleventy billion pounds of them from costco. 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 http://www.nytimes.com/2011/02/09/dining/09apperex.html?ref=dining. It truly is heavenly. Get recipes, tips and NYT special offers delivered straight to your inbox. Has become a staple in my oven being slightly over-powerful though, only 45 minutes were enough to keep home... To post or you could have imagined the January 2012 issue with lemons followed... ’ ve tried two olive oil cake where i went wrong a light fragrant blood compote. Mine did stick some to the soy milk and olive in two parts, whisking combine. 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