Blood Orange Olive Oil Cake
Blue Triton Brands (Saratoga)
Blue Triton Brands (Saratoga)
Recipe - Dearborn Market
Blood Orange Olive Oil Cake
Prep Time95 Minutes
Servings12
Cook Time60 Minutes
0Ingredients
1 cup extra virgin olive oil, plus more for pan
2 cups all-purpose flour, plus more for pan
1/2 cup cornmeal, finely ground
1 tsp kosher salt
1 tsp baking powder
1/4 tsp baking soda (heaping)
1 1/2 cups granulated sugar
2 Tbsp confectioners' sugar
1 Tbsp vanilla extract
3 eggs, large, room temperature
2 Tbsp freshly grated blood orange zest (navel orange)
1/4 cup fresh blood orange juice (OJ with splash of pomegranate juice)
1 1/4 cups whole milk, at room temperature
1 cup heavy cream
3/4 cup mascarpone
1 bottle (28 oz) Saratoga® still water
Directions
- Preheat the oven to 375°F. Brush a 9” springform pan with extra virgin olive oil, then line the bottom with parchment. Lightly oil the parchment, then dust the pan with flour, shaking out any excess before setting aside.
- In a large bowl, whisk together the flour, cornmeal, salt, baking powder and baking soda.
- The bowl of an electric mixer fitted with the paddle attachment, beat the sugar, eggs, and blood orange zest on high until thick and fluffy, about 5-7 minutes. With the mixer still running, slowly drizzle in the olive oil and continue to beat until thoroughly combined, 2 minutes more. Reduce speed to low. Slowly add the blood orange juice and milk, followed by the dry ingredients, adding a little at a time, until just combined. Transfer the batter to the prepared pan and smooth the top with a small offset spatula.
- Bake the cake until the top is deeply golden brown and a skewer inserted into the center comes out clean, rotating once halfway through and tenting loosely with foil if the cake is browning too quickly, about 50-60 minutes. Transfer to a wire rack and allow to cool completely before carefully releasing the collar of the pan and slicing.
- When nearly ready to serve, add heavy cream, mascarpone, confectioners’ sugar and vanilla to the bowl of an electric mixer fitted with the whisk attachment, and whisk on medium-high speed until stiff peaks form. Serve slices of cake dolloped with whipped mascarpone, alongside citrus fruit and honeycomb, and garnished with hazelnuts.
For Serving:
- 4 pieces mixed citrus fruits (such as blood orange, cara cara orange, navel orange, and pink grapefruit)
- 1/2 cup hazelnuts, lightly toasted and finely chopped
- To taste, honeycomb
For Pairing:
- 1 bottle (28 oz) Saratoga® still water (UPC: 00070960000129)
95 minutes
Prep Time
60 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Botticelli Cooking Extra Virgin Olive Oil, 16.9 fl oz
$9.99$0.59/fl oz
Gold Medal Unbleached All Purpose Flour, 5 lb
$5.29$1.06/lb
Bellino Organic Yellow Cornmeal Polenta, 17.6 oz
$2.99$0.17/oz
Diamond Crystal Salt Co. Kosher Salt Flakes, 26 oz
$5.49$0.21/oz
Davis OK Double Acting Baking Powder, 8.1 oz
$4.79$0.59/oz
Arm & Hammer Pure Baking Soda, 1 lb
$1.79$0.11/oz
Sugar in the Raw Turbinado Cane Sugar, 64 oz
$9.99$2.50/lb
Domino Premium Cane Powdered Sugar, 16 oz
$2.79$2.79/lb
McCormick Pure Vanilla Extract, 2 fl oz
$9.29$4.65/fl oz
Eggland's Best Classic Large White Eggs, 24 count
$6.99$0.29 each
Moro Blood Oranges, 1 ct, 1 each
$0.99
Tropicana Light Orange Juice Beverage, 46 fl oz
$3.99$0.09/fl oz
Horizon Organic Organic Whole Milk, 1 gallon
$9.99$0.08/fl oz
Bowl & Basket Heavy Whipping Cream, one pint
$4.29$4.29/pt
BelGioioso Mascarpone Cheese, 16 oz
$9.99$0.62/oz
Not Available
Directions
- Preheat the oven to 375°F. Brush a 9” springform pan with extra virgin olive oil, then line the bottom with parchment. Lightly oil the parchment, then dust the pan with flour, shaking out any excess before setting aside.
- In a large bowl, whisk together the flour, cornmeal, salt, baking powder and baking soda.
- The bowl of an electric mixer fitted with the paddle attachment, beat the sugar, eggs, and blood orange zest on high until thick and fluffy, about 5-7 minutes. With the mixer still running, slowly drizzle in the olive oil and continue to beat until thoroughly combined, 2 minutes more. Reduce speed to low. Slowly add the blood orange juice and milk, followed by the dry ingredients, adding a little at a time, until just combined. Transfer the batter to the prepared pan and smooth the top with a small offset spatula.
- Bake the cake until the top is deeply golden brown and a skewer inserted into the center comes out clean, rotating once halfway through and tenting loosely with foil if the cake is browning too quickly, about 50-60 minutes. Transfer to a wire rack and allow to cool completely before carefully releasing the collar of the pan and slicing.
- When nearly ready to serve, add heavy cream, mascarpone, confectioners’ sugar and vanilla to the bowl of an electric mixer fitted with the whisk attachment, and whisk on medium-high speed until stiff peaks form. Serve slices of cake dolloped with whipped mascarpone, alongside citrus fruit and honeycomb, and garnished with hazelnuts.
For Serving:
- 4 pieces mixed citrus fruits (such as blood orange, cara cara orange, navel orange, and pink grapefruit)
- 1/2 cup hazelnuts, lightly toasted and finely chopped
- To taste, honeycomb
For Pairing:
- 1 bottle (28 oz) Saratoga® still water (UPC: 00070960000129)