Blood Orange Olive Oil Cake
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)
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.
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
Badia Kosher Salt, 8 oz
$1.69$0.21/oz
Davis OK Double Acting Baking Powder, 8.1 oz
$4.79$0.59/oz
Arm & Hammer Fridge-N-Freezer Baking Soda, 14 oz
$1.49$0.11/oz
Domino Premium Pure Cane Granulated Sugar, 4 lb
On Sale!
$3.19 was $4.99$0.80/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
Puglisi Egg Farms Organic Large Eggs, 12 count, 24 oz
On Sale!
$4.99 was $5.99
Moro Blood Oranges, 1 ct, 1 each
$0.99
Tropicana No Pulp Pure Premium 100% Orange Juice, 46 fl oz
On Sale!
$3.82 was $3.99$0.08/fl oz
Horizon Organic Organic Ultra-Pasteurized Whole Milk, half gallon
$5.99$0.09/fl oz
Bowl & Basket Heavy Whipping Cream, one pint
$4.29$4.29/pt
BelGioioso Mascarpone Cheese, 8 oz
$4.99$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.