Blood Orange Olive Oil Cake

Blood Orange–Olive Oil Cake

  The winning combination of chocolate and orange gets a twist: Blood-orange zest and juice flavor an olive-oil cake that is generously drizzled with a deep, dark chocolate glaze. Each slice of cake is topped with a honey-sweetened blood-orange compote.

Blood Orange Olive Oil Cake


Ingredients : 

  1. Unsalted butter, room temperature, for pan
  2. 1¾ cups all-purpose flour, plus more for pan
  3. 6 blood oranges
  4. 1 cup sugar
  5. ½ cup buttermilk
  6. 3 large eggs
  7. ⅔ cup extra-virgin olive oil
  8. 1½ teaspoons baking powder
  9. ¼ teaspoon baking soda
  10. ¼ teaspoon salt
  11. ¼ cup honey
  12. 2 ounces bittersweet chocolate (preferably 70 percent cacao), finely chopped (⅓ cup)
  13. ¼ cup heavy cream

Instructions :

1. Preheat oven to 350°F. Butter a 9-by-5-inch loaf pan; dust with flour, tapping out excess. With a vegetable peeler, remove colorful peel from 1 orange, leaving white pith behind. With a paring knife, cut rind into enough matchsticks to yield 2 tablespoons. Finely grate enough rind of remaining oranges to yield 1 packed tablespoon zest.
2. Peel 6 oranges, and then working over a bowl, cut segments free of membranes. Squeeze orange juice from membranes into a bowl (you will need ¼ cup juice). Cut segments in half, and place in bowl with orange-peel matchsticks.
3. Combine sugar and zest in another bowl; using your fingers, rub together well. Add juice and the buttermilk; whisk to combine. Add eggs and oil; whisk to combine. Sift together flour, baking powder, baking soda, and salt into a small bowl; add to buttermilk mixture, whisking until smooth.
4. Transfer batter to prepared pan. Bake until golden and a cake tester comes out clean, 40 to 45 minutes. Transfer pan to a wire rack to cool 15 minutes. Turn out cake onto rack to cool completely.
(Cake can be stored at room temperature, wrapped in plastic, up to 2 days.)
5. Stir honey into bowl with orange segments. Place chocolate in a heatproof bowl. Bring cream to a gentle simmer in a small saucepan. Pour over chocolate, let stand 5 minutes, and then whisk until smooth. Drizzle ganache over cooled cake and let set, about 1 hour. Serve with orange compote.

Other recipes Candy : Here

Resources : book Martha stewart's Cakes

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