ORANGE OLIVE OIL CAKE
Orange zest, orange juice, and Grand Marnier add tons of AMAZING orange flavor to this easy, no-mixer olive oil cake that's unique, refined, and INCREDIBLE!!
Provided by Averie Sunshine
Categories Dessert
Time 2h20m
Number Of Ingredients 12
Steps:
- Preheat oven to 325F, add a circle of parchment paper to the base of a 9-inch springform pan, and spray the parchment paper and the sides of the pan very well with cooking spray; set aside. Do not make this cake in a regular 9-inch cake pan. Most are only about 1 1/2 to 2 inches deep and this cake rises to about 2 1/2 to 3 inches on the sides and nearly 4 inches in the center. It will overflow in a regular 9-inch pan.
- To a large bowl, add the olive oil, eggs, and whisk well to emulsify and incorporate.
- Add the milk, orange zest, orange juice (I was able to get sufficient zest and juice from one large orange), Grand Marnier, and whisk to incorporate.
- Add the sugar and whisk to incorporate.
- Add the flour, salt, baking powder, baking soda, and whisk until just incorporated; don't overmix. The batter in on the thin side; this is normal.
- Turn batter out into prepared pan, place pan on a baking sheet as insurance against a leaky springform pan, and bake for about 70 to 75 minutes. Start checking after 60 minutes since all ovens vary. Cake will be golden browned and domed in the center when done, and a toothpick inserted in the center will come out clean or with a few moist crumbs. **
- Allow cake to cool in the springform pan for about 1 hour before releasing it and allowing the cake to finish cooling on a wire rack.
- Dust with confectioners' sugar prior to serving.
Nutrition Facts : Calories 583 calories, Carbohydrate 72 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 31 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 327 milligrams sodium, Sugar 52 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 25 grams unsaturated fat
ORANGE OLIVE OIL CAKE
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 55m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
- Mix together the sugar and eggs in a medium bowl with a hand mixer on medium speed until blended and light. Drizzle in the olive oil and vanilla and mix until light and smooth. Add the orange juice and zest and mix well. Sift together the flour, baking powder, baking soda and salt in another medium bowl. Add the flour mixture half at a time to the wet ingredients and mix on low just to incorporate. Pour into the prepared cake pan and bake, 25 to 30 minutes. Let the cake cool 15 minutes, dust with confectioners' sugar and serve.
BLOOD ORANGE OLIVE OIL CAKE
There are cakes that can be made without turning on (or having to clean) the food processor or electric mixer. This is one of them. The recipe, inspired by Dorie Greenspan's extra-virgin olive oil cake, uses blood oranges, which leave the cut loaf dappled with ruby dots. It's a lovely presentation, but regular oranges could be used, too.
Provided by Melissa Clark
Categories dessert
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Grease a 9-by-5-inch loaf pan. Grate zest from 2 oranges and place in a bowl with sugar. Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar.
- Supreme an orange: 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 and let them fall into a bowl. Repeat with another orange. Break up segments with your fingers to about 1/4-inch pieces.
- Halve remaining orange and squeeze juice into a measuring cup. You will have about 1/4 cup or so. 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.
- In another bowl, whisk together flour, baking powder, baking soda and salt. Gently whisk dry ingredients into wet ones. Switch to a spatula and fold in olive oil a little at a time. Fold in pieces of orange segments. Scrape batter into pan and smooth top.
- Bake cake for about 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 and honey-blood orange compote, if desired.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 13 grams, Carbohydrate 42 grams, Fat 17 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 166 milligrams, Sugar 24 grams, TransFat 0 grams
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