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blood orange olive oil cake

Posted by on Gru 30, 2020 in Bez kategorii | 0 comments

Would a weaker OO be better, or would you dilute the OO with, perhaps, 1/3 c. canola (with no flavor)? And made a syrup by boiling the peels with sugar for a while. i know it won’t be exactly as good, but….? Delicious!!! All the orange pieces are at the bottom (where are they in your cake?) Eat as many blood oranges in as many forms as possible! in the end, glad i had to wait since it gave me time to read all the comments, and the cake came out perfect! I made this last week (first time ever ‘supreming’ an orange) and, I can’t wait to make it again! My sister and I are making this and the picture is throwing us! I am eager to try this new [to me] version of an olive oil cake. Thanks for all of your work, you are much appreciated by everyone who has to eat my food! Thanks for a great recipe. Great recipe! I can’t wait to try it! I followed the directions exactly and used yogurt and olive oil from Trader Joe’s along with blood oranges. I also went on for a bit about the book’s whole lemon bars. The information shown is Edamam’s estimate based on available ingredients and preparation. Was very good and family enjoyed. In any case, the pictures look so delicious I licked my screen twice, so I figure I should probably try it. Adapted from A Good Appetite, Butter for greasing pan I was hoping for one that would use olive oil alone for fat, and resist the temptation of butter, you know, better than I ever have. Thanks again, Deb! 6 blood oranges; 1 cup sugar; Buttermilk or plain yogurt; 3 large eggs; 1 3/4 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; So lovely! erin — I get about a 1/2 cup of segments per orange. I made this with blood orange whipped cream- it was fantastic!! If anyone tries substituting with Meyer lemons, please post your results! They definitely contribute to a stronger orange flavor, but I also have made orange cakes with just zest and juice that pop with flavor. I have been wanting to try an olive oil cake for a couple months now, and love blood oranges. The cake was moist and fruity with a pronounced olive flavor. Would I have to adjust quantities? 2 tsp baking powder. Olive Oil Cake. Coating them first prevents them from sinking. I will have to try it. It is wonderful. :(. I am wondering if this is the case when making orange cake though. I absolutely love Melissa’s book! I was super excited when I saw this post and tried it tonight. I could barely wait for my cake to cool before cutting a sliver. In your kitchen and on your dime, use whatever you’re comfortable with. I also love how you write. Thanks for all the good ideas! One of my favorite cakes is a black pepper-olive oil cake. i just had a blood orange for the first time ever yesterday and then come home to read this…sounds amazing! I can’t wait to try out your recipe. I wonder would you use the same amount of blood oranges or reduce? Shaun — When I swap with polenta/cornmeal, I usually start with 1/3 to be safe. So simple, and stunning pictures of the process. I did use all the segments & it tasted awesome & wasn’t overwhelming. i’ve tried two olive oil cakes in the past w/o much luck. next time with buttermilk! How does that work?! I absolutely love this recipe. Ingredients. The cake will smell intensely of olive oil at this point and the batter will be shiny (do not panic). i have watched an instructional video and browsed some how-tos, but i still feel i might have butchered the process of segmenting an orange (and the oranges, too, in the process :) ). Coat the bottom and sides of the springform pan with oil. The orangeyness of it was very faint. and also if we went that route does the quantity of sugar need to be adjusted to make up for the extra tartness of the fruit? This looks like the same idea but with baking soda and baking powder taking over the gelatin packet’s job. came out beautiful and delicious and the compote was an excellent addition!!! While the bread cools, mix together the powdered sugar and blood orange juice to make the glaze. The inside was super moist, and the outside formed this crispy, chewy caramelized crust that we were all fighting over. Fold in the raisins or dried cherries. I made this last night as a dessert for a girls’ night dinner, and we had one lactose-intolerant guest. To try to make it slightly more heart-healthy, I am going to make it with whole wheat pastry flour and one less egg yolk. This looks just sublime. and baked for about 25 minutes. Also, how do you think a little bit of rum would go with this (my philosophy is that boos make everything better, but I could be wrong)? Love the crust! I originally made it just because I loved her description of a “whimsical, undulating cake stand.”, Regarding the amount of oil, I can attest that you do NOT want to lower it. I will try the cake at some point–did you point us to an olive oil cake before? It is also what keeps my interest in blood oranges. This is my first visit to your site and truly, I am smitten! OK, I just now made this. I adapted this recipe for Ruby Red grapefruits, and it turned out fabulous!!! I first discovered olive oil cakes in an old Italian cookbook in the library of my hometown. Cake takes the cake. It’ll remain with me for years. I made this cake yesterday for my book club – we were discussing “Blood, Bones, and Butter”, and Gabrielle Hamilton often has an olive oil cake with blood oranges on her menu at Prune. I have never tried an olive oil cake before but it clicked with me at once. 1/3 cup chopped candied ginger. This reminds me I should ask my grandma for the recipe of her olive oil cake. YUM! I can’t remember which one (was it grapefruit?) loading... X. I can never get this kind of cake to unmold properly – what am I doing wrong? Your tone of voice is wonderful. Blood Orange Yogurt Olive Oil Cake Blood Orange Yogurt Olive Oil Cake. When I mixed them in at the very end, I was sure I’d overmixed the batter. Must have been something subconscious! Again, thank you! Oh wow, I had exactly 3 blood oranges sitting on my counter and a few girlfriends coming over for a quick dinner and it didn’t even need the compote, a dollop of whipped cream and this was the perfect cap to the weeknight dinner and paired wonderfully with the wine. I came here to say the same thing – as soon as I saw it in Martha Stewart Living I said, hey, wait a minute! It makes for wonderful, flavoursome moisture, but people may have to adjust the quantity to taste (and digestion). But I know, you’re just here for the cake. I call shenanigans. I found the batter thin as well which is exactly why pieces would sink. It was a nice pink color when I put it in the oven, and looked like the picture when I took it out, but the next day it turned gray and tasted terrible. By the way, what on earth is scant? Fantastic. any guidance as to how many cups 2 blood orange segments would equal? RE: Olive oils: I fully endorse Trader Joe’s Extra Virgin Kalamata Olive Oil. I reduced the sugar to 2/3 cup, and it was still fine with my kids. Fabulous! applesauce maybe? I made this on Saturday for a birthday cake and it is excellent! Thanks for the recipe! This cake looks overly delicious. I’ve substituted gluten free flour (the Bob’s Red Mill all-purpose) and I was amazed at how well it worked…the oil and the citrus are amazing at keeping the cake from drying out (as usually will happen to GF baked goods), even for a few days after. This cake sounds refreshing and delicious. Any thoughts about substituting soymilk for the buttermilk in this? Whole family loved it. This was my first recipe from this wonderful site. You had me at “Blood Orange” and “Olive Oil”. Like everything else in cooking, people in magazines, on TV, in fancy restaurant kitchens and other places where they’re not buying their own ingredients will swear that if you do not use the very best, your dish will not be the very best. I made the cake last night (with my regular old Trader Joe olive oil) and it turned out wonderfully – solid crumb, mild orange flavor. Fifty-five minutes seems to have been too long for mine–it looks too dark and maybe a teeny bit burnt on top. I have trouble finding them in my local grocery store sometimes though, but when I do find them I’m so happy! Would love a suggestion for a less expensive, but equally good olive oil for cake. I love the slight crunch on the top and sides! Totally love this recipe. I look forward to trying this cake. Definitely will be making again. Hope you give it another try-. I wish I could leave work right now, to go home and make this! Thanks! Ingredients. Now I don’t have to bother, and can use yours instead! with an active toddler while writing/photographing/cooking for a fantastic blog and researching/writing/re-writing/editing a cookbook. Blood Orange Yogurt Olive Oil Cake Blood Orange Yogurt Olive Oil Cake. Hi David — Great notes, actually. This candied blood orange olive oil cake reminds me of my stay in Italy last summer. I greased my pan very heavily- a pan that never sticks- and yup, you guessed it- cake stuck badly to the pan, leaving a mess when I turned it out. Thanks for yet another great recipe Deb! The orange olive oil I have really has a strongly citrus flavor. again the bottom stuck. I’ve been looking for blood oranges ever since I read your recipe, and finally found them today. It made a huge difference. Fold in the raisins or dried cherries. I especially love that little bites of orange segments. Any ideas? only 11 blood oranges later. It’s very strong to cook with so I hardly ever use it, but I’m wondering…do you think it would work in this recipe? Yum!! ok Sorry. I discovered a love for olive oil-based cakes and quick breads last year, and I’m always looking for new recipes. Anyone have thoughts on whether poppyseeds would be a nice addition to this, or, make it too much? Can’t wait to try it! Here goes nothing! Not being a part of the olive oil cake gang makes me feel like I’m missing out on something. Thank you! I will definitely try it. I also finally learned how to supreme an orange – the blood orange segments looked like little jewls before they got all crushed up in the batter, so pretty. Very unattractive. Happy baking. Didn’t seem to bother the cake. it sold immediately at the bake sale this morning, though i have yet to taste it. Thanks Deb! I have four gorgeous Ruby Red grapefruits sitting on my kitchen counter right now, I might have to try this with a grapefruit compote! loved the crumb of the cake, the subtle orange and floral (ala the olive oil) flavor and the compote suggestion was also a great finishing touch. NYT Cooking is a subscription service of The New York Times. Method Preheat the oven to 160ºC/325ºF/gas 3. Maybe I didn’t get enough zest off the oranges for the sugar? It’s absolutely lovely! And all those gorgeous blood oranges…we must get our hands on some of those asap! I made this last night, and ate it for breakfast this morning. Second I used a 9″ round cake pan and reduced the bake time to 40 minutes because I couldn’t find my loaf pan. Having dairy in olive oil cakes is not that common, and I understand the desire to remove it. Not quite as elegant as blood oranges but I figured it was worth a try. Bake cake for about 55 minutes, or until it is golden and a … The first time I made this, I made it exactly as the recipe is written, with the yogurt, instead of the buttermilk. Fold in the blood orange segments. Also didn’t have baking powder, so replaced it with 3/4 baking soda + 1 tbs vinegar… And it still worked like a breeze. Preheat oven to 350 degrees. I put a teaspoon of finely chopped fresh rosemary in the batter and baked it with a sprig of rosemary on top, which turned out yummy and complex with the olive oil and the blood oranges. Since I had a busy night, I made mini-muffins and cooked it for 25 minutes (and a couple mini loaves with left over batter.) I rarely eat (or bake with) blood oranges, and this olive oil cake ended up being the first of two blood orange-related cakes I baked last week! The two together must be amazing! I went the yogurt route, and I felt that enhanced the tang without the cake tasting too rich or milky. Killing two birds with one stone and all that? I’ll have to wait until winter here in Australia to get good blood oranges, though, but it’s definitely something to look forward to! Seanna — I respond to this in Comment #27. But I do feel a slight bitter after taste that I suspect comes from the oranges – doesn’t bother me though. What I did want to say is that I think the olive oil can go down to half a cup – it doesn’t taste or feel too oily, but it’s *so* moist … Just for kicks, I’ll probably drop it to half a cup and sub applesauce for the buttermilk, to see if I can make it for my dairy-allergy friends. Step 11. Preheat oven to 350 degrees. The texture of this cake was perfect, and I really loved the orange compote topping. Need to search for instructions on youtube. You use a yogurt pot (125grams) as measure, and it’s one of the recipes children learn first (or at least used to) because it’s easy. I flagged this recipe to make a few months ago, and after I first tried olive oil cake at a local restaurant, I knew I had to make this. I have a wheat allergy, and am happy to report that KAF’s Measure For Measure GF flour worked very well; even the wheat eaters enjoyed it. I used nonfat greek yogurt thinned out with water since that’s what I had, left the citrus segments a little chunkier, and had no problems with them sinking. I didn’t make the blood-orange-honey compote, so I reduced some orange juice over the stovetop and poured it over the cake as it cooled to infuse it with more orange flavor. I made the compote was the perfect olive cake citrus flavor x 3.5 with... Nice delicate crumb for oil and, yes, it was delicious, as i do them. Know ) it ’ s a smitten week because i had a little too,! Variation on this already much loved cake tonight – Meyer lemon instead of a novel of... Have had great success visible after baking Trader Joe ’ s rosemary olive oil choice — it ’ s based. 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