Serve with whipped cream and honey-blood orange compote, if desired. Made this wonderful cake yesterday to have for dinner with friends. Step 13. Directions. NYT Cooking is a subscription service of The New York Times. In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. You can always nudge it up in following batches if you feel the cake can handle it. Thanks very much for this recipe. Pour olive oil into the batter a little bit at a time and fold. The cake looks dense like a pound cake, which is one of the simple pleasures of life!! Adapted from A Good Appetite, Butter for greasing pan I’ve also been thinking of trying the combination of vanilla bean and olive oil, inspired by my favourite Pierre Herme macaron. It uses 1/2 spelt flour, which makes a nice delicate crumb. Step 14. I might try adding some sort of glaze on top of mine to add some frosting. Preheat oven to 350 degrees. So good and easy, even with all the steps. Thankx. If the cake is 1/10 as good as the batter it will be spectacular! The compote and fresh whipped cream just elevate it to another level. Shenanigans. Having dairy in olive oil cakes is not that common, and I understand the desire to remove it. rosemary?) And this is perfect timing with all of the local citrus coming off the trees! Any orange will do. https://www.bunsenburnerbakery.com/blood-orange-olive-oil-cake I actually have a blood orange olive oil and it’s pretty potent. That’s very cool. Great cake, though from the pictures it looks like mine was a bit more moist then yours. I am wondering if you use this flavored oil and blood oranges if the flavor would be too strong. With the mixer on medium-low speed, pour in the juice and oil, mixing until fully combined. dear. I’m concerned about using one with a non-stick coating (because it leaches into your food blah blah blah), but maybe if there was one that conducted heat properly i would compensate for the coating by lining with parchment anyway (?). Just made this and it turned out beautifully. Brian, I’ve made this recipe a bunch of times and have been considering using Meyer lemons instead. Also, some ovens just brown better than others. I made this yesterday twice. I might make this tomorrow but with regular oranges. This cake is a winner! I LOVE the flavor and have looked with no results, even at Trader Joe’s. So lovely! It’s very light in taste but so moist and just mmmm! I love the pics and design, love the look of the cake, love all the info, love the tone of your readers’ responses and especially of yours. Anyone who can write cookbooks with Paula Deen AND one on how to fit in your skinny black dress MUST be a cooking genius! I just segmented my first orange the other day (I normally peel them or cut them opposite of segmenting the proper way)…perhaps I’ll have to give this a try! I just made this cake and it didn’t turn out right!!! STEP 2. I’m so behind the times. Need to search for instructions on youtube. It will be interesting to see how this compares. Pour the batter into a 9-inch springform pan that has been heavily greased and lined with parchment paper. I plan to try it soon! Perfect addition. thanks! Sometimes ones with aluminum in them can have a reaction with acidic ingredients in a baked good. Hope this helps. I am finding this really helpful! I’d definitely recommend giving it a try. Yum!! I worked my way from dry to wet using a big old food processor and it came out lovely and creamy and gently hand-folded the supremed slices into the batter at the end. CAN’T WAIT! I rarely bake with butter, and love the idea of using olive oil in baked goods… but have been hesitant to sub in the latter due to its strong flavor. And I’m glad Jacob still has his gorgeous curls after his first haircut! This was so good! I have Melissa Clark’s book, too, and Kate’s Impossibly Fudgy Brownies with Chili and Sea Salt ROCK (fyi). Hi Deb! But you didn’t put the orange segments in your cake! For dbelle: you can use non dairy yogurt instead, but not applesauce. Step 14. I have been playing with the idea of using lemon and some sort of herb (basil? Lower the orange in and cover with a lid, leaving a gap so that a … Vegan Blood Orange Olive Oil Cake With blood oranges at their peak season right now, I’ve been going blood orange crazy and buying pounds every week. I love blood oranges! Blood orange olive oil cake Blood oranges and olive oil are the star ingredients in this beautifully moist cake. I was hoping for it to bake in a loaf pan, as rustic everyday cakes should, have a slight crunch at the edges, like a beloved one at a nearby coffee shop does. Not quite as elegant as blood oranges but I figured it was worth a try. Will make again! Any ideas? Delicious!!! I’m currently baking this cake right now. Then for breakfast I toasted a slice and schmeared some butter over it. On olive oil cakes.. my husband is from Rome.. yes, that Rome, in Italy, and when we visit his family, I can tell you that we ONLY use olive oil in our cakes; I have never seen his mother even buy butter(actually only for pie crusts). I recently sampled this and loved it! Meanwhile, in a free … It. (Did you know that the longer they stay on the tree, the redder and sweeter they get?). (i find the flavor is better with less sweetness.). Regardless, this recipe sounds scrumptious. i am always intrigued by olive oil cakes (sweet! I was so disappointed as I have read all the reviews and everyone loved it. Hi Melissa — I respond to about 40 comments a day and every so often, my exasperation with whatever is going on with me that day (in this case, a no-nap toddler and the fact that I’m pretty sure I fractured my pinky toe about an hour before reading new comments rushing to get some brownies out of the oven, ow) seeps through and I sound cranky. Next, whisk together your almond milk, olive oil, sugar, blood orange juice, vanilla bean paste/extract, and orange zest in a separate mixing bowl. THX! Added one tsp extra baking powder and 1/2 tsp xanthan gum; otherwise, followed the recipe exactly. And added just the most delicate drop of Mexican vanilla for fragrance… And as for the steps.. i have a dairy-allergic kid, but i saw some substitutions in the comments so i’ll try those. I was so disappointed. They taste like mild oranges. I agree with Kendra, and you knew somehow: I have a blood orange glut because I cannot control myself when I see them on sale. It really is perfect in every way. Looking forward to reading more! Pour the batter gently … @ dbelle – I have to, so I routinely substitute out dairy. I used regular oranges and forgot to add the zest (after doing all the work of zesting) so I imagine the flavour was more mild than the full blood-orange version, but I liked it. My husband is always skeptical about olive oil cakes but managed to consume two slices. Next, supreme (segment) 5 of the blood oranges (2 for the cake, 3 for the compote) into two piles. A successful aberration! Blood Oranges are my new favorite fruit! I have made olive oil pound cake though and it was DELICIOUS. Maybe the season has passed? I prepared the compote with a heaped teaspoon of thyme honey per orange, and half a teaspoon of chunky orange jam, and the aroma of the compote was really really beautiful. One year ago: Ginger Fried Rice Fabulous! i tried a second time last night this time buttering and flouring the pan. Here in the Gulf Coast area of Texas my Meyer lemons are almost gone (very soft), and my blood oranges are getting perfect and sweet. Like everything else in cooking, people in magazines, on TV, in fancy restaurant kitchens and other places where they’re not buying their own ingredients will swear that if you do not use the very best, your dish will not be the very best. cake has been at Maialino in Gramercy Park… I keep dreaming about it and I asked the chef for the recipe. I saw this recipe in the new york times last week for coconut olive oil brownies! This will be a great use for them! Can’t wait! I just made this today for guests, and everyone raved about it. And Valentines Day is right around the corner so I may as well get into the spirit. Is this one of those times when I should be using a super high quality olive oil (which is probably not the olive oil I already have)? I’m buying some oranges soon……. I’m saving it for pancakes, but it’d sure be nice drizzled on top of the cake itself, I bet. Baking sprayed and floured the pan and the cake came out cleanly. INSTEAD of butter? Thank you thank you thank you for an incredible cake recipe! I first discovered olive oil cakes in an old Italian cookbook in the library of my hometown. What about using Blood Orange Olive oil? I made the cake last night (with my regular old Trader Joe olive oil) and it turned out wonderfully – solid crumb, mild orange flavor. I had exactly three oranges, so I didn’t make the compote, but I bet it would be great. The batter looked really wet going into the oven — enough that I considered adding more flour — but baked up as promised: fragrant, crisp-crusted, delicious. Wonderful recipe :). Thanks for the recipe. Served with honeyed greek yogurt, pistachios and added rosewater to blood orange segments to create perfect desert to pair with chicken olive tagine with couscous. I promise to try the original as written when normal life resumes. There are 5 adults in my household, and between us, the demolished cake was gone by the end of the evening. FANTASTIC! Thanks! Thank you and have a good day!!! What could be a better revelation on a stupid old Wednesday? So simple, and stunning pictures of the process. I’ll make this again. Hi Deb, there is a recipe for a fantastic Sephardic Passover cake – orange and almond cake that uses no dairy products by Batia Slater here: http://www.sbs.com.au/food/recipe/677/Orange_and_almond_cake I just noticed that in my hurry to get the cakes into the oven, I actually omitted the orange zest entirely. I wish I could leave work right now, to go home and make this! Can’t wait to try it! I just finished making blood orange panna cotta and am still obsessed with the flavor. I’m ashamed to say I have never had a blood orange. It looks similar to a white wine citrus cake with olive oil that I make, and it’s just delightful! This looks just sublime. my taste buds can’t decide) and this looks delicious. I read this yesterday, went home last night and promptly made this cake (I also love blood oranges for their appearance more than for their flavor. In another bowl, whisk together flour, baking powder, baking soda and salt. I made this and added fresh rosemary (~1 1/2 T) and chopped up some blood orange peel (minus the pith) in a food processor with 1/3 of the sugar. Grand Marinier and a ton of olive oil. Thanks for a great recipe. Managed to find blood oranges in the UK (in Aldi, of all places!) Blood oranges just hit our local (northern) supermarket. This reminds me I should ask my grandma for the recipe of her olive oil cake. It was a huge hit even with the kids. Could you have me any hungrier at 11:45 in the morning? Gorgeous! I subbed clementines and lemon juice. Recognize any of these? And all those gorgeous blood oranges…we must get our hands on some of those asap! It’s a fantastic idea for those of us who would like our cake – and to eat it too! I figure it’s probably a more nutritious breakfast than the cream cake, at least. HOLY CRAP). Whisk in eggs. Your tone of voice is wonderful. This woman has worked on more cookbooks than I can count on all of my fingers and toes (kindly, Jacob lets me borrow his from time to time, or he did until we did this to him) and has been writing the Good Appetite column for the New York Times for several years. I made the cake three days ahead, refrigerating it (well-wrapped) for about half the time. Once the glaze is at the desired consistency, pour over the cake, allowing it to drip down the … I meant to type “I’m sure it will be better the second time . If I have blood orange olive oil, will I still need actual blood oranges? i cant eat citrus fruits. Deb, I’m always looking for ways to use the bounty from our blood orange tree, and this was a truly delicious option. This cake reminds me of one time, in my youth, when I made a chocolate cake. This cake is delicious even though mine did not result in the fine textured loaf in your photos. It tastes like Italy and made me homesick. But there’s no reason I know not serve that sorbet on an orangey cake, too! The orange olive oil I have really has a strongly citrus flavor. Thank you so much for your recipe It called for oil and, being a good little Italian who had never baked before, I used olive oil instead of canola. I’ve known what to do with them. Thanks. One thing I might do differently next time is to zest a third blood orange into the sugar, just to amplify the flavor a touch. This is a classic I always mix and match. https://somethingsweetsomethingsavoury.com/blood-orange-olive-oil-cake came out beautiful and delicious and the compote was an excellent addition!!! Because of the comments that mentioned the fruit sinking, I made sure to drain any accumulated juice before stirring it in. I left out the orange chunks in the batter, and I brushed it with an orange syrup out of the oven. Cool on a rack for 5 minutes, then unmold and cool to room temperature right-side up. The Filling Station in NYC has blood orange olive oil and lemon olive oil (among others) that are great for cakes AND salad. I made it out of season, so I substituted ruby red grapefruit for the orange, and it was perfect. While the bread cools, mix together the powdered sugar and blood orange juice to make the glaze. haha! 1 3/4 cups (219 grams or 7 3/4 ounces) all-purpose flour After getting blood oranges in our CSA box for the third week in a row, I decided it was finally time to seek out a recipe that used them in so e context. And the flavor was wonderful, very sophisticated indeed. Does that cover just part of the list? ;) I will make this again and again. I grew up on pound cakes made with a whopping amount of sugar and butter so I didn’t know how the substitution of butter would work in my olive oil pound cake. I made this cake yesterday, and I should say, I love it. Cake takes the cake. This is one of them. This cake is perfect. Lovely photos as always. For those who haven’t tried it, the recipe Everyday Chocolate Cake is fabulous–it’s another simple loaf cake, but a chocolate version. Folks who want to make this without dairy — Soymilk, soy yogurt, apple sauce are coming to mind. Wow this cake looks delicious! This looks fantastic! Mind reader!!!! may go straight to the grocery store and pick up enough for this cake and my once-a-year blood orange sorbet. Oil the sides of a 23cm round cake tin and line the bottom of the … It’ll remain with me for years. #eatingforinstagram Plus, I realized that if you mix the… Thank you! I also added some crushed lavender buds and vanilla extract into the batter which turned out lovely and understated as I had hoped. My parents were not fans, but I liked it so much better! this sounds delicious. I tried an orange-olive oil cake once (by John Barricelli), but would love to give this one a spin. Thank you very much!! I have been on the hunt for a good olive oil cake, too! My husband ate 5 right out of the muffin pan. !And, yes, the quality of the olive oil matters. They definitely contribute to a stronger orange flavor, but I also have made orange cakes with just zest and juice that pop with flavor. Chocolate Cake 1/2 cup cocoa powder 1 tsp. Great recipes and pictures, thanks for sharing! The cake is great on its own, but the compote and whipped cream are a delicious (and really elegant) addition! Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar. I’m sure I followed the recipe right. p.s. Just wanted to say thanks for another great recipe. I also added a couple of teaspoons of vanilla as I was missing the required quantity of zest and figured it would supplement the overall flavor. 10 stars! foodnetwork.com sks. I made this last night and arranged a few segments of blood orange over the top for a visual element before baking. Meyer lemons for this instead of blood oranges? The cake turned out very well, so thanks for the recipe. Heat oven to 375 degrees F. Use the Blood Orange Thyme Infused Olive Oil to grease a 9-inch round cake pan or in a cast iron skillet and line the bottom with parchment paper. Fantastic recipe and a wonderful cookbook as well. If only blood oranges were in season all year…. Cake turned out very light with airy holes in it and indeed, not greasy at all and not very sweet. Sounds great! Or maybe peaches and basil in the summer? ‘Twas a hit. It didn’t come cleanly out of loaf pan (picture a pile of delicious, crunchy brown crust, and fluffy orange interior in a lump on the cooling rack), but i figured that I either didn’t let it cool enough, or I should have floured the pan in addition to buttering it. I think that because my pieces were so tiny (I actually chopped them before realizing I was supposed to tear them apart with my fingers, which would have led to heavier chunks) the sinking wasn’t noticeable in the end. I know he loves anything with olive oil in it. My birthday is coming up next month, and since there’s usually a slew of oranges available year-round in Southern California, I’ll definitely make this for a cake! Bake the cake in the loaf pan for 50 minutes. Yum and yum and yum some more. I’d love to hear how it goes. Thanks for all the good ideas! It doesn’t look like your cake at all! It keeps like a charm; I confess to only remembering to photograph it three days later and I hardly could tell that a day had passed. Including the compote. with an active toddler while writing/photographing/cooking for a fantastic blog and researching/writing/re-writing/editing a cookbook. Slowly beat in the eggs, one at a time, then add the vanilla. I made it the day before to let the flavors meld a bit. 10 to 20 minutes, depending on the greens, 1 1/2 hours, plus 2 to 3 hours for the optional stock. I want to make this for my husbands birthday, as he is not the biggest sweet fan. Rich flavour but not too sweet… I’d almost consider it more of a tea/breakfast cake. I recently bought some blood orange infused olive oil. The bedhead is (was?) I made this on Saturday for a birthday cake and it is excellent! This recipe is a ‘go to’ for me! It looks wonderful, and I’ve never made an olive oil cake before. I also went on for a bit about the book’s whole lemon bars. Unfortunately I could not find blood oranges for the baking part so used mineolas. Preheat oven to 325 degrees Invert the bottom of an 8-inch springform pan (to make it easier to … Looks like you have found the perfect olive cake. Looks delicious. I was very startled to think that the photos you posted were not representative of the recipe instructions and I felt (probably unnecessarily) compelled to say something. Fold in the blood orange segments. Also, how do you think a little bit of rum would go with this (my philosophy is that boos make everything better, but I could be wrong)? Am so excited to eat this cake however I’m worried that my segments are too large. 2 C unbleached flour 1 t baking powder 1 t baking soda 2 small blood oranges (If you can’t get blood … I’ll be willing to try yours ;). @88 – I’ve made this cake with grapefruit, and it’s delicious. That aside, I am making this tonight. I am in a blood orange mood and this looks like absolute perfection. Does the quality of the olive oil make a difference in this cake? The blood oranges are a great touch! I am wondering if this is the case when making orange cake though. The texture of this cake looks divine! I made this cake a few days ago and am finishing it for breakfast… yum! The two together must be amazing! Blood Orange Olive Oil Cake – Sprinkles & Sea Salt. That is total command in the kitchen, to be able to do both. Hope your vacation in a tropical paradise is soon! Grate zest from 2 oranges and place in … Blood orange sounds even better! I was nervous about the supremed oranges staying too wet and preventing the batter from baking, but no problems at all. I made this yesterday. Do you think I could sub Meyer Lemons for the Blood Oranges??? Thanks for the post. That what I had on hand. It seems without fail, every week I end up printing out her NYT column. Now I don’t have to bother, and can use yours instead! Also never thought to make a cake with olive oil. I am addicted to their color. 3/4 tsp kosher salt. It’s also beautiful with the flecks of color in each slice. I found your site by accident and love it. Reading the comments is always so fun, and enlightening on so many levels. This sounds perfect! Stayed fresh for 3 days. First mix together the easy batter of eggs, sugar, olive oil, blood orange juice and zest, flour, baking powder and salt. I used regular oranges for this recipe and the same amount of sugar, so I probably ended up with a sweeter cake. Stir in the orange zest. Have you had that experience? The cake is actually GREEN– not just yellowish, but GREEN! It is DELICIOUS! Have you ever used Blood Orange Olive Oil in this recipe? Break up segments with your fingers to about 1/4-inch pieces. I originally made it just because I loved her description of a “whimsical, undulating cake stand.”, Regarding the amount of oil, I can attest that you do NOT want to lower it. I’ll stick with my tried and true Barefoot Contessa orange pound cake and try subbing in blood oranges. Your email address will not be published. Update* I also have a too-small loaf pan, so I ended up with one very enthusiastic cake and three bonus muffins. Cut away peel and pith, following curve of fruit with your knife. Substituted in some labneh and it came out and tastes just as good as ever. Then you already know her. My son said it looks like zucchini bread or really old moldy cornbread! I love the olive oil taste: used Whole Foods 365 Italian olive oil. Here goes nothing! Her stories are brief but warm and her book seems like a natural fit for anyone who enjoys reading food blogs. Slowly beat in the eggs, one at a time, then add the vanilla. 1 went right in the freezer for another occasion, but the other one was devoured. You will have about 1/4 cup or so. 9. Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan. I was searching for blood orange recipes and this cake sounds sooo good. Also didn’t have baking powder, so replaced it with 3/4 baking soda + 1 tbs vinegar… And it still worked like a breeze. If anyone needs the recipe in Spanish – here it is: Still fantastic. Do it, people! I just learned that I am dairy and sugar-cane intollerant, so I was excited to see your post for an olive oil cake, knowing that there were only 3 ingredients I had to swap. i know it won’t be exactly as good, but….? Whisk in eggs and olive oil. I did use Wal-Mart brand olive oil. Add the dry ingredients in two parts, whisking to combine after each addition. Will try again! I’ve always loved you, Deb, but now I don’t know what to think. I added a twist by crushing up frozen raspberries adding a little honey and putting them in the middle of the cake, final product is divine. I absolutely love this recipe. It still turned out very delicious. I popped onto your site to look for vegetable recipes, and ended up making cake (with fruit– that counts as healthy, right?). Since today is Shrove Tuesday/Fat Tuesday, I decided to make this as our version of King Cake (https://en.wikipedia.org/wiki/King_cake) and instead of hiding a plastic baby in the batter, I “hid” one orange segment. A bunch of people have commented that they used blood orange olive oil here; you could try a partial swap, I suppose, as I know it is a pricy ingredient. https://leitesculinaria.com/68629/recipes-blood-orange-olive-oil-cake.html I’m gonna try it twice, once with blood oranges and once with Meyer lemons. Do you know that the Bloody Oranges are also called Maltese Oranges which originates from Malta (my country)?. I made this cake over the weekend with lemon zest/juice and a lovely orange olive oil I got for Christmas. It isn’t dense like a pound cake and it’s GREEN! Where did the two oranges worth of segments go? Preheat oven to 350 degrees. but although I adore this cake, it’s not my favorite. Step 11. I substituted four 2.5 inch lemons and didn’t adjust the sugar since they weren’t too tart and I don’t like overly-sweet, and the cake was inhaled before I could say ‘compote’. and WOW, this was absolutely amazing! If you are looking for another olive oil, no butter cake recipe I recommend Nigella’s Venetian carrot cake, I baked it on the weekend it was delicious. If you like olive oil cakes, you should definitely try Kim Boyce’s Rosemary Olive Oil Cake. The cake was a hit at my book club meeting this afternoon – many compliments and requests for the recipe. First time I didn’t drain my oranges and it was too wet and never cooked through. Get recipes, tips and NYT special offers delivered straight to your inbox. I love this recipe like all of your recipes I just didn’t get how many oranges you need to make this cake, 3 ? Could I use this recipe for the cake and turn it into a round, blood orange upside down cake? This cake has gotten me through the first week of self quarantine – it tastes like summer and sunshine and everything good. It’s very good, but the blood orange is better. Both my boyfriend and I absolutely loved this. Literally, I’m shooting photos and taking notes as I cook. The crumb, flavor, and aroma were wonderful. I love Melissa Clark, too! Mine were very dark and made beautiful purple splotches throughout. Blood oranges and cake? this time i buttered the pan, lined the bottom with parchment paper, buttered again, and floured. I’ve now made this twice in a week! I will definitely surprise her with this one!!! Thanks! Blood oranges, brilliant addition to olive oil cake. Grate zest from 2 oranges and place in a bowl with sugar. Supreme an orange: Cut off bottom and top so fruit is exposed and orange can stand upright on a cutting board. Last week I halved the recipe and made 4 mini-bundt cakes for a small dinner party, and it was perfect! Twas sad. You sure have some dedicated readers [which I would actually love to have ;)]. Love this recipe! We have this great Greek Place around the corner that makes an awesome one that i usually get a slice from when i have a craving. Subscribe now for full access. (I’m thinking your “It’s Tuesday” excuse might fit the bill) This cake is moist and sweet with a delicate, yet crisp crust on the top. Ever since you mentioned the olive oil cake at your local cafe I’ve had a couple of recipes that I have wanted to try. However, it was delicious with regular oranges. Deb, I’ve been a huge fan of your site for about a year and am finally delurking. I’ve never heard of olive oil cake, but it sounds like it would make it super moist.