Blood Orange Olive Oil Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Grease a round loose-bottomed 9-inch (23-centimeter) cake pan with cooking spray and line the bottom with parchment paper.
• In a small bowl, mix the brown sugar and water to make a thick paste. Spread this thinly and evenly onto the base of the cake pan and set aside.
• Zest 1 orange and add this to a large bowl with the superfine sugar. Rub the zest into the sugar with your fingertips until the zest is evenly distributed. Set aside.
• Slice both oranges as thinly as you can with the skin on and arrange the slices on top of the brown sugar base in the cake pan. You can cut some of the slices in half to create a different pattern and to fill in all the gaps.
• Add the yogurt to the bowl with the superfine sugar and whisk briefly to combine. Whisk in the eggs and olive oil. Stir in the flour, baking powder, baking soda and salt until smooth. Gently pour the batter on top of the orange slices, being careful not to disturb the oranges underneath.
• Bake for 30 to 35 minutes, or until the sponge is firm to the touch and golden brown. Leave the cake in its pan to cool completely before attempting to turn it upside down. Serve with creme fraiche.

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with nonstick cooking spray.
• Combine the brown sugar, butter, rosemary and the finely grated zest of 1 blood orange (about 1 teaspoon) in a medium saucepan. Cook over medium heat, stirring constantly, until the butter is melted, the sugar has dissolved and the mixture comes to a full boil, 2 to 3 minutes. Remove from the heat and let cool slightly, about 10 minutes. Pour the mixture into the prepared pan and use an offset spatula to spread evenly (it's OK if the caramel looks grainy).
• Finely grate the zest of 1 blood orange into a large bowl and set aside. Cut the ends off 3 of the blood oranges, then remove the skin in strips working to expose the flesh all the way around the fruit. Slice the oranges into 1/8-inch-thick rounds and remove any seeds. Arrange the slices over the brown sugar in the pan, overlapping them slightly as needed so that no sugar can be seen. Set aside.
• Add 1 cup of the granulated sugar and the olive oil to the bowl with the orange zest and whisk to combine. Add the eggs and vanilla and whisk until lightened, about 4 minutes. Add the flour, baking powder and 1/2 teaspoon salt and mix until just combined, about 1 minute. Slowly pour in the milk and continue whisking until combined. Scrape down the sides of the bowl with a rubber spatula to make sure everything is incorporated.
• Carefully pour the batter over the orange slices in the prepared pan and smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Transfer to a rack to cool slightly, about 30 minutes. Run a small knife or offset spatula around the edge of the cake to loosen. Invert a large plate or serving platter on top of the pan and flip to unmold. Let cool completely, about 1 hour.
• Meanwhile, line a baking sheet with parchment. Juice half of the remaining orange (save the other half for another use). Add the remaining 2 tablespoons sugar, 2 tablespoons of the blood orange juice and the remaining 1/4 teaspoon salt to a small saucepan and stir with a heatproof rubber spatula or wooden spoon to combine. Bring to a boil over medium-high heat, stirring occasionally, until the mixture turns rust colored around the edges, 2 to 3 minutes. Reduce the heat to low and fold in the pistachios until well coated and shiny. Pour onto the prepared baking sheet, breaking up any large clumps with a wooden spoon and allow to dry completely, about 15 minutes.
• Chop or crush the candied pistachios with a heavy glass to break up any larger pieces. Sprinkle the pistachios around the rim of the cake before serving.

Steps:

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

Steps:

• Heat oven to 180C/160C fan/gas 4 and grease a 2.5-litre bundt tin with the cake release spray or butter.
• Put the sugar, eggs and zest in a large bowl and whisk with an electric hand whisk for about 10 mins until thick and pale. With the mixer on medium-low speed, pour in the juice and oil, mixing until fully combined. Sieve the flour into the bowl and whisk until just combined to a smooth batter. Pour into the prepared tin, place on a baking tray and bake in the oven for 35-40 mins or until a skewer inserted into the cake comes out clean. Allow to cool for 5 mins before carefully turning out onto a wire rack to cool completely.
• To make the glaze, put the chocolate in a heatproof bowl over a pan of barely simmering water, stirring occasionally. Once the chocolate has melted, pour in the blood orange juice and stir to combine. Remove the bowl from the heat and leave to cool, then chill until the glaze is thick but still pourable. Once the glaze is at the desired consistency, pour over the cake, allowing it to drip down the sides. Sprinkle the orange zest over to finish. Will keep in an airtight container for 3-4 days; can be frozen for up to 3 months.

Steps:

• Zest all 5 blood oranges and divide between 3 separate small bowls: 2 bowls should contain the zest of 1 orange each, and 1 bowl should contain the zest of 3 oranges. Set aside the 2 bowls with less zest for later use.
• Add the olive oil to the bowl with the zest of 3 oranges. Set aside for 30-60 minutes to infuse.
• Juice 3 of the oranges and set aside 3 tablespoons of juice for the glaze. Reserve the remaining orange juice in a liquid measuring cup. You should have about ½ cup. (120 ML)
• Preheat the oven to 350˚F (180˚F).
• In a large bowl, sift together the flour, cocoa powder, baking soda, and salt.
• Add the sugar, blood orange olive oil (with the zest), ½ cup (120 ml) of the blood orange juice, water, and white vinegar. Whisk until the batter is smooth with no lumps.
• Lightly grease the bottom and sides of an 8-9-inch (20-22 cm) round cake pan with olive oil, and place a parchment round in the bottom of the pan. (To make the parchment round, tear off an 18 x 13-inch (45x33 cm) piece of parchment paper. With a long edge closest to you, fold down the top right corner to meet the bottom edge. Press down on the long side of the triangle to flatten, then turn so that side is facing you and fold in half, bringing the points together. Turn again so the long side of the new triangle is on top and fold in half twice more. Flip the cake pan upside down and hold the pointy end of the triangle at the center of the pan. Trim the excess parchment that extends past the edge of the pan. Flip the pan, unfold the triangle, and place the parchment round in the bottom).
• Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted in the center of the cake comes out clean.
• While the cake bakes, prepare the toppings: Cut the top and the bottoms off the 2 remaining zested oranges. Using a paring knife, carefully remove the skin and pith from the oranges until you are left with just the flesh. Turn each orange on its side and cut into ¼-inch (6 mm) wide rounds. Place the rounds between 2 paper towels to blot some of the excess juice. This will allow them to stick to the glaze more effectively.
• Make the glaze: Sift the powdered sugar into a medium bowl. Add the reserved zest of 1 orange, and the remaining 3 tablespoons of blood orange juice. Whisk into a glaze. It should be thick, but spreadable.
• Remove the cake from the oven. Let cool in the pan for 10 minutes, then flip onto a wire rack set over a baking sheet to cool completely.
• Once the cake has cooled, pour the glaze over the cake, letting it drip down the sides. Decorate the top with the orange slices, pistachios, and remaining orange zest.
• Enjoy!