Blood Orange Olive Oil Cake | The Olive Oil Source

Blood Orange Olive Oil Cake

March 01, 2011

- by The Olive Oil Source Kitchen

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, The Olive Oil Source Blood Orange Natural Flavor Infused Olive Oil. Our inspiration to recreate this delightful dessert came from two events: first, we’ll be introducing a new organic version of this oil in the coming month; and second, a recent posting on 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, The Olive Oil Source Cask 10 Balsamic Vinegar.

Blood Orange Olive Oil Cake

Adapted from and In the Kitchen with a Good Appetite

Butter for greasing pan
3 blood oranges
1 cup (200 grams or 7 ounces) sugar

Scant 1/2 cup (118 ml) buttermilk or plain yogurt
3 large eggs
2/3 cup (156 ml)The Olive Oil Source Blood Orange Natural Flavor Infused Olive Oil
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
The Olive Oil Source Cask 10 Balsamic Vinegar - 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.

Measure the flour, baking powder, baking soda and salt into a sifter and gradually sift the dry ingredients into wet ones. Gently fold in pieces of orange segments.

Fold in pieces of orange segments. Pour batter into prepared pan.

Bake cake for 50 to 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 flavored with a bit of Saba for a real treat.