Orange Olive Oil Cake
I made this over the weekend. Needed to test out our new ovens. Conclusion…they need to be recalibrated. I knew it was going to be the case but the only way to know is to bake something.
The cake took forever and we had to get somewhere so I just cranked up the heat. Not the right answer but at this point the only answer. I need to make it again when my oven works properly.
2⅓ cups sugar
Unsalted butter, for greasing the pan
2½ cups flour, plus more for pan
2 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla extract
6 tbsp. extra-virgin olive oil
Preheat oven to 350. Use a 10 inch cake pan. Butter and line the bottom with parchment. This recipe is from Saveur
Slice the ends of the two oranges off. Then cut them into quarters.
In a 4 quart pot boiled 6 cups of water. When the water is boiling add the orange pieces. Let the water boil again. Drain. Do this two more times.
Now put in 4 cups of water, the orange pieces and 1 cup of sugar and set over a medium high heat. Stir on occasion. It takes about 30 minutes for the oranges to get soft enough that you can push a fork tine through the orange rind. Then let it cool.
Put the flour, baking soda and baking powder into a bowl. I mixed it with a whisk to incorporate.
In a food process, add the oranges and pulse about 12/14 times until the mixture is chunky. Add everything else (including the rest of the sugar) except the olive oil. Mix for about 2 minutes or until totally incorporated. Then add in the olive oil and mix again.
Pour this into the cake pan and bake for about 40/45 minutes.
When it is cool, I made a simple sugar because I did not have any confectioners sugar on hand. I poured that over the top and then used sea salt over the top.
For a cake that went through a variety of heat issues…it was pretty tasty.
Sounds delicious and I’m always up for olive oil in desserts instead of butter. Thanks for the recipe!
I”ve learned that certainly all Olive Oils are not equal.I have a bunch of small natural winemakers all over who are friends and also make olive oil as well as wine.Need to say that is some cases the oil is as delicious and more approachable than the wine and in all cases, olive oil from a master is a huge addition to any meal.
absolutely. all taste totally different and have different consistencies. like wine!
I’ll take a piece with my morning coffee!
How do you calibrate an oven? I may need to do that soon, and I’ve never done that before
call a service company that services the type of oven you have. they come with thermometers etc and figure it out.