Blood Orange Olive Oil Cake

March 01, 2011

- by The Olive Oil Source Kitchen

We’ve always known that olive oil makes an excellent alternative to butter in many cake recipes, but this particular “take on cake” makes the most of seasonally-fresh citrus, like blood oranges, and one of our favorite flavored olive oils, The Olive Oil Source Blood Orange Natural Flavor Infused Olive Oil. We found that the flavor of this great cake recipe really intensifies with the switch to our smooth, flavorful blood orange olive oil. And topping a slice off with flavored whipping cream gives us yet another chance to experiment with last month’s featured ingredient, The Olive Oil Source Organic Cask 10 Balsamic Vinegar.

Blood Orange Olive Oil Cake

Adapted from smittenkitchen.com and In the Kitchen with a Good Appetite

Butter for greasing pan
3 blood oranges
1 cup (200 grams or 7 ounces) sugar

Scant 1/2 cup (118 ml) buttermilk or plain yogurt
3 large eggs
2/3 cup (156 ml)The Olive Oil Source Blood Orange Natural Flavor Infused Olive Oil
1 3/4 cups (219 grams or 7 3/4 ounces) all-purpose flour
1 1/2 teaspoons (8 grams) baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
The Olive Oil Source Organic Cask 10 Balsamic Vinegar - flavored whipped cream, for serving (optional)

Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan. Grate zest from 2 oranges and place in a bowl with sugar. Fluff together lightly with a fork until orange zest is evenly distributed in sugar.

Supreme two blood oranges: 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. Cut individual segments into 1/4-inch pieces.