Blood Orange Olive Oil Cake
2017-02-17 18:05:18
Serves 8
A lightly sweetened cake that shows off the beauty and flavor of blood oranges!
Ingredients
- 4 blood oranges
- 1 1/4 cups flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2/3 cup sugar
- 1/2 cup plain greek yogurt
- 3 large eggs
- 1/2 cup extra virgin olive oil
- cooking spray
- Heavy cream whipped with a touch of cardamom and powdered sugar for serving, optional
- Mint leaves for serving, optional
Instructions
- Preheat oven to 350° with a rack placed in the middle. Measure and cut a piece of parchment to cover the length of the bottom and two ends with a little extra hanging over in a 9" x 5" loaf pan in one piece. Spray the pan with cooking spray and then position the parchment inside. (the oil will help keep it in place) Spray the parchment with a little additional cooking spray.
- Zest all four blood oranges and set the zest aside.
- One at a time, cut the bottom and top end of 3 of the oranges; set on one end and remove pith by using a knife to cut from top to bottom around the orange. Over a bowl to catch any excess juice, use a paring knife to cut the orange segments from the membranes and set them in a small bowl, squeezing any extra juice from the membranes into the juice bowl.
- Cut the remaining orange in half crosswise and juice it, adding any saved juice from cutting the segments. You should have about 1/4 cup of juice.
- Whisk the flour, cornmeal, baking powder, baking soda and salt together in a medium bowl and set aside.
- Whisk the sugar with the orange zest. Add 1/4 cup of juice and mix. Whisk in the yogurt, eggs and olive oil one at a time. Whisk the flour mixture into the wet ingredients, until just combined. Set aside 8 segments to use for garnish. With your fingers, break up the remaining orange segments into halves or thirds, and add to the bread mixture stirring gently to combine.
- Pour the mixture into the prepared loaf pan. Bake until the top is springy and golden-brown and a toothpick inserted in the center comes out with just a few crumbs attached, 50-60 minutes.
- Let the cake cool on a wire rack for 20 minutes. Carefully un-mold the cake, peeling the parchment off the bottom and standing it right side up on a plate. Cool completely before serving.
- To serve, top each piece with a dollop of cardamom whipped cream, an orange slice and mint leaf.
Notes
- The cake can be stored in an airtight container at room temperature for up to 3 days.
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