Orange Olive Oil Cake
Brighten up your winter with this sweet treat. Take advantage of the year-round orange availability to enjoy a little bit of sunshine, even in the New England snow.
PREP TIME: 25 Minutes
COOK TIME: 45 Minutes
LEVEL: Intermediate
YIELD: 6-8 Servings
Ingredients
Oranges
- 1 cup water
- 1 cup granulated sugar
- 1 teaspoon whole allspice
- 3 blood oranges, thinly sliced
Cake
- 2 eggs
- 2/3 cup sugar
- ½ teaspoon salt
- ½ cup olive oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cardamom
- 2 teaspoons orange zest
- 2 tablespoons fresh orange juice
- ⅛ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ cup all-purpose flour
- 2 tablespoons almond flour
Method of Preparation
- Combine the oranges, sugar, water, and allspice in a pot and bring to a boil. Reduce to a simmer for 20-30 minutes. The rinds of the oranges should look opaque instead of white.
- Preheat the Wolf Convection Oven to 350° on the Convection Mode.
- While the oranges are simmering, combine the eggs and sugar in a stand mixer fitted with the paddle attachment on high until much lighter in color, and no grains of sugar are visible. Slowly drizzle in the olive oil and vanilla while mixing. Then add the orange juice and orange zest.
- In a bowl, combine all the dry ingredients together, then while on low speed, slowly add to the wet mixture until fully combined.
- Prepare an 8-inch cake pan by lining the bottom with parchment and greasing both the pan and parchment. Remove the orange slices from the syrup and shingle on the bottom of the pan then cover with the cake batter.
- Place in the middle rack of the oven and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let cool for 5 minutes, then run a butter knife around the edge of the pan. Flip the cake pan upside down onto a baking rack checking to make sure the cake has released from the pan. If not, give the bottom of the pan a few hard taps until the cake releases.
- Slice serve and enjoy with ice cream, whipped cream, mascarpone, or all by itself!
