There are two ways of making flavored olive oil. One is by “infusing” the oil with flavor added after the oil is made. The other, called “fused” is where the flavor is added while the olives are being crushed. In the case of Blood Orange Olive Oil, actual blood oranges are placed in the mill along with the olives and they are crushed together. Fused is much more more risky for olive oil grower and miller but quality, if successful, as you might expect, the flavor and quality of “fused” olive oil is far superior to “infused” oil. Fused is the olive oil we recommend for this recipe.
I’ve made this cake many times and it comes out of the oven looking exactly like the featured image on this posting. I made it yesterday for a dinner at Sheri and Don’s house. We started with individual crafted mini homemade pizzas, second course was salad wedge provided by Jan, which was fresh and awesome, 10 times better than Lucky’s (Montecito’s go-to steak house,) which costs a mere $14.00. Sheri continued with small portions of steak seared to perfection with small red onions in individual cast iron skillets. After this incredible feast thought no one would have room for a slice of cake, wrong!!! Everyone requested a generous slice and everyone ate everything on their plate. When having a lighter meal I serve slices on bed of heavy cream and a sprinkling of raspberries. You may use any berries, raspberries just happen to be my favorite.
Olive oil cake at its best has a crackling crust and an aromatic oil-rich middle, which, if it held any more moisture, it would be a pudding. Pulling this off is easy. This recipe is perfect and will ruin you for all others. I used Cara Cara oranges, which gives the cake a hint of grapefruit flavor.
|Author: Laura S. Kirkley
Blood Orange Olive Oil Sponge Cake
2 cups, all-purpose flour
1 3/4 cups, sugar
1 1/2 teaspoons, kosher salt
1/2 teaspoon, baking soda
1/2 teaspoon, baking powder
1 1/3 cups, Blood Orange Olive Oil
1 1/4 cups, whole milk
3 large, eggs
1 1/2 tablespoons, grated orange zest
1/4 cup, fresh orange juice
1/4 cup, Grand Marnier
- Heat oven to 350 degrees. Oil a 9-inch spring-form pan that is at least 2 inches deep. Line bottom with parchment paper.
- In a bowl, whisk: flour, sugar, salt, baking soda, and baking powder.
- In another bowl: whisk olive oil, milk, eggs, orange zest, orange juice, and Grand Marnier.
- Slowly add the dry ingredients into the wet ingredients, whisking until just combined.
- Pour the batter into the prepared ban and bake for 50 minutes on middle rack, until the top is golden and a cake tester comes out clean. Depending on moisture in oranges cake may take additional 5 to 10 minutes.
- Remove cake from oven and cool on rack for 30 minutes.
- Run a knife gently around the edge of pan. Release spring-form and remove, let cool completely for two hours.