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Tuesday, April 21

21 days until Venice (but who's counting?)

Now in theory I was to be watching my calories before this upcoming trip (and I even made a diet bet with a good friend of mine- and we both fell off the wagon!)- but I just couldn't help myself with the lovely blood orange (yes folks- me and the blood oranges again!) cake made with olive oil. The cake turned out so well and was so moist with a nice dollop of creme fraiche!

Thank you New York Times for this great recipe to inspire me and get me even more excited for the trip to Venice! Now back to the diet so I can actually have a piece of cake in Venice!

Blood Orange Olive Oil Cake

from the New York Times

Butter for greasing pan
3 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
1/4 teaspoon salt
2/3 cup extra virgin olive oil
Honey-blood orange compote, for serving, optional (see note)
Whipped cream, for serving, optional.

1. 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.

2. 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.

3. 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.

4. 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 oil a little at a time. Fold in pieces of orange segments. Scrape batter into pan and smooth top.

5. 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.

Yield: 8 to 10 servings.

Note: To make a honey-blood orange compote, supreme 3 more blood oranges according to directions in Step 2. Drizzle in 1 to 2 teaspoons honey. Let sit for 5 minutes, then stir gently.


Meg said...

What a great way to get in the Italian mood, your cake looks absolutely delicious!! I’m a sucker for blood oranges too, I ate them like candy while studying in Florence years ago and they haunt me to this day, yum!!!

lady jicky said...

Don't feel guilty --- think of all the walking you will be doing! LOL


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