It is moist, it is crumbly, it is delicious and it smells sooo good that I wanna cuddle it :):)
It was about five years ago that olive oil cakes were everywhere and as I was on a mission trying to replace butter in recipes with olive oil, I was immediately interested. One of the first recipes I came across was that of Smitten Kitchen, blood orange olive oil cake. I didn’t lose any time as I knew that I would be very satisfied with the outcome… Please trust my sincerity when I say that I didn’t make another cake of this kind for the following three years.
The main ingredients here, olive oil and orange are in such harmony that neither tries to take the lead, they go hand in hand complimenting each other. It has a marvellous, moist texture that it keeps it’s freshness for days and it actually tastes better after the second day. I use a little less sugar, as I always do, and a little less oil and make a bigger cake as I like to keep some in the freezer.
You can do a lot with this cake; I love adding some chocolate chips or pistachio into the batter. Sometimes I bake it in a loaf pan or make muffins, I even made a layered birthday cake using chocolate ganache…
- 3 oranges (you might need a fourth one for the juice)
- 2 cups+1 Tbs flour (290 gr)
- 1 cup+3 Tbs sugar (240 gr)
- ⅔ cup yogurt or buttermilk (160 gr)
- 4 large eggs
- ¾ cup EVOO (175 ml)
- ⅓ cup orange juice (80 ml) from the oranges we already have
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Preheat oven to 180 C (350 F), butter and flour your cake tin and place baking parchment on the bottom. I used a 10 inch round cake tin.
- Finely grate the zest of oranges and using your fingers rub with the sugar.
- Supreme the oranges; start by trimming off the top and bottom of the fruit with a sharp knife. Set the fruit on your cutting board and carefully cut the skin, beginning on the top and following the curves down, making sure to remove the pith. Then take the peeled fruit into your palm and cut out each section of the fruit by inserting the knife between the flesh and the membrane on both sides. Then cut each segment into small pieces.
- Squeeze the membrane into a bowl and mesure 80 ml juice, if it's not enough cut the fourth orange. Mix the juice with yogurt and add to the sugar, whisk well using a stand mixer or a hand held one.
- Add the eggs one by one, whisking well after each addition.
- Add the olive oil and whisk at medium high speed for 5 minutes.
- Mix the flour, baking powder, baking soda and salt in a bowl and sift onto the wet ingredients, gently stir. Add in the orange segments and pour batter into the cake tin.
- Bake for 40-45 minutes until it's golden. Cool for 5-10 minutes before you unmold, Let cool completely on a cooling rack.
It is very important to whisk the batter well once you add in the olive oil, never happened to me but otherwise the oil can settle at the bottom.