We’ve always known that olive oil makes an excellent alternative to butter in many cake recipes, but this particular “take on cake” makes the most of seasonally-fresh citrus, like blood oranges, and one of our favorite flavored olive oils, . Our inspiration to recreate this delightful dessert came from a recent posting on smittenkitchen.com, which featured a version of this recipe adapted from noted cookbook author, Melissa Clark. We thought it pure kismet. We also found that the flavor of this great cake recipe really intensified with the switch to our smooth, flavorful blood orange olive oil. And topping a slice off with flavored whipping cream gave us yet another chance to experiment with last month’s featured ingredient, .
Blood Orange Olive Oil Cake
Butter for greasing pan
3 blood oranges
1 cup (200 grams or 7 ounces) sugarScant 1/2 cup (118 ml) buttermilk or plain yogurt
3 large eggs
2/3 cup (156 ml)
1 3/4 cups (219 grams or 7 3/4 ounces) all-purpose flour
1 1/2 teaspoons (8 grams) baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
– flavored whipped cream, for serving (optional)
Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan. Grate zest from 2 oranges and place in a bowl with sugar. Fluff together lightly with a fork until orange zest is evenly distributed in sugar.
Supreme two blood oranges: 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. Cut individual segments into 1/4-inch pieces.
Halve remaining orange and squeeze juice into a measuring cup; you’ll have about 1/4 cup. 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 and olive oil.