Blood Orange Olive-Oil Cake

I'm sad to say that this is my final weekly post for Blissful Eats.  It was a very difficult decision, but I simply find myself with too much to do and too little time.  Warm weather is finally here, so I'm spending more time out-and-about with my two and four-year-old.  Also, my own food-related blog is taking shape-- I have so many ideas, but need a bit more time prepare, photograph, and write about them.    

Blissful Eats gave me a chance to dip into the blogging world.  I am so thankful to Mrs. French for allowing me to share Thursdays with you (I love you T).  I really appreciate that all of you readers stopped by, passed my posts on to friends, and encouraged me. 

I hope this isn't a final goodbye.  If you've enjoyed these food posts, please stop by and visit me at Relish It!  As for Blissful Eats-- Mrs. French has some wonderful things up her sleeve.  I may pop back from time to time, as well.

Now to the food!  Have you ever baked with olive oil?  This dish was my first.  This recipe has been getting attention lately, so I had try it.  I was excited to use a "good" fat while baking.  My concern-- what intrigued me-- was 'how would olive oil affect the taste?'  I'm happy to say, it's different, yet delicious.  The olive oil added wonderful floral notes, as well as a moist, dense texture that I hadn't experienced before.  These characteristics paired beautifully with the blood oranges (my current obsession).  I'm going to miss them when they're no longer in season.  Even if you can't get blood oranges, give this one a try-- regular oranges are a fine substitution.


The Recipe: Blood Orange Olive Oil Cake

3 blood oranges

1 cup sugar

Buttermilk or plain yogurt

3 large eggs

1 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2/3 cup extra-virgin olive oil

Whipped Cream, for serving (optional)

Honey-Blood Orange Compote, for serving (see Note), optional


1.  Preheat oven to 350 degrees F.  Grease a 9x5-inch loaf pan.  Grate the zest from 2 oranges and place in a bowl with the sugar.  Using your fingers, rub the ingredients together until the orange zest is evenly distributed in the sugar.  

2.  Supreme an orange.  Cut off the bottom and top so the fruit is exposed and the orange can stand upright on a cutting board.  Cut away the peel and pith, following the curve of the fruit with your knife.  Cut the orange segments out of their connective membranes and let them fall into a bowl.  Repeat with another orange.  Break up the segments with your fingers.

3.  Halve the remaining orange and squeeze the juice into a measuring cup.  You'll have about 1/4 cup or so.  Add buttermilk or yogurt to the juice until you have 2/3 cup liquid altogether.  Pour the mixture into the bowl with the sugar and whisk well.  Whisk in the eggs.

4.  In another bowl, whisk together the flour, baking powder, baking soda, and salt.  Gently whisk the dry ingredients into the wet ones.  Switch to a spatula and fold in the oil a little at a time.  Fold in the orange segments.  Scrape the batter into the pan and smooth the top.

5.  Bake the cake for about 55 minutes, or until it is golden and a knife inserted into the 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.

(Note:  To make the Honey-Blood Orange Compote, supreme 3 more blood oranges according  to the directions above.  Drizzle in 1 to 2 teaspoons honey.  Let sit for 5 minutes, then stir gently.


Source: Melissa Clark's In the Kitchen with a Good Appetite


So, there you have it.  Take care, and thanks again!



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