Sunday, March 07, 2010
Blood Orange Olive Oil Cake
I found this recipe last winter and saved it until it was blood orange season again. A fat lot of good that did me, because apparently the grocery stores in my neighbourhood can’t be bothered to carry decent blood oranges. Take a look at the close-up in the second picture: see how the top of the orange in the foreground is ever-so-slightly darker than the rest? According to the produce manager, whom I spoke to a few days later, that’s the blood part (he apparently had no idea what I was talking about when I spoke of flesh that was entirely red). Now compare that to regular blood oranges and you’ll understand why I’m disappointed by these. I’m sure I could have gotten some at either Jean Talon Market or Atwater Market, but by the time I realized I’d been had, I was already in the midst of cake preparation and I didn’t want to abort the project.
The cake itself was absolutely delicious, though, really moist and tasty. So I’m sure it works fine with regular oranges too. I hardly tasted the olive oil in it.
3 blood oranges
1 cup granulated sugar
plain yogurt (about ½ cup; see below)
3 large eggs
1 ¾ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp baking powder
¼ tsp salt
2/3 cup olive oil
Grease a 9x5 loaf pan and set aside. Preheat oven to 350 °F.
Sift flour, salt, baking powder, baking soda and set aside.
Grate zest from 2 blood oranges and place in a bowl with granulated sugar. Mix well with a whisk.
Cut 2 oranges into segments (remove the skin first) and chop into ¼-inch pieces.
Juice the remaining orange and combine with yogurt to make it 2/3 cup of orange-yogurt liquid.
Mix orange-yogurt liquid and orange zest scented granulated sugar in a large bowl.
Whisk in 3 large eggs until well combined.
Whisk in dry ingredients to wet ingredients.
Fold in olive oil a little at a time using a spatula. Lastly fold in chopped orange pieces.
Pour in prepared pan and bake in the middle of the oven for 55 minutes or until a cake tester comes out clean.