This is my version, spiked with a little orange blossom water and Grand Marnier for extra orange flavor, and semolina for texture. A stand mixer kills an olive oil cake’s vibes. For the best flavor and texture, wrap the cake in plastic and let it sit at room temperature for at least a day before serving. Make sure your olive oil tastes delicious and fresh. I love the process, and the steps are so familiar to me at this point that I rarely use a recipe. Known for her charismatic videos, crack recipes and iconic personal style, Claire Saffitz is the sort of detail-oriented person you want writing your go-to baking recipes. Whisk the 100ml of olive oil, sugar and eggs together for 3–4 … Transfer the cake to the oven and immediately reduce the temperature to 350°F. You don't want to miss this decadent Blood Orange Olive Oil Cake. Primarily I use it to smooth batter and frosting, but I also use it for lifting and cutting and scraping. This allows home bakers to learn and build those skills for themselves. Just the fact that someone took the time and spent the effort to make something is an act of real care. To make a plain olive oil cake, skip the blood orange layer and just remember to omit the 1/3 cup of sugar that would have lined the bottom of the pan with the blood orange juice, only adding one cup to the cake itself. Copyright © 2020 Claire Saffitz. After the final addition of flour, stop the mixer and use a large flexible spatula to fold the batter several times, scraping the bottom and sides of the bowl to make sure it’s evenly mixed. After the final addition of flour, stop the mixer and use a large flexible spatula to fold the batter several times, scraping the bottom and sides of the bowl to make sure it’s evenly mixed. Right before baking, I recommend sprinkling the top of the batter with more sugar for a sweet crunch. Virtual Holiday Wine Tasting with Robin and Andréa... 4 medium blood oranges (about 1 1⁄2 lb/680g), 1 teaspoon orange blossom water or vanilla extract, 1 1⁄4 cups extra-virgin olive oil (9.9 oz/280g), Plain whole-milk yogurt, lightly sweetened, for serving. Line the bottom of the pan with a round of parchment paper and smooth it to eliminate air bubbles. This stunning cake combines savory and sweet into an incredible dessert. And you don’t have to If you wouldn’t eat it on a salad, it won’t be good in your cake. Invert the cake onto a wire rack and remove the circular base. Holding on tight to the promise of citrus fruit this winter. Published by Clarkson Potter/Publishers, an imprint of Random House, a division of Penguin Random House. Claire is a skilled culinary instructor and a cook with a unique understanding of complementary flavors and easily achievable techniques, so we can’t wait to join her class and get started baking our way through her … Coat the bottom and sides of a 10-inch springform pan with oil. You want orange slices that are paper thin if possible. Moody olive oil blood orange upside-down cake. Let the cake cool completely in the pan and then carefully remove the metal ring. Add pancetta and pork chops. When someone makes a perfectly baked quickbread or a chewy, not-too-sweet brownie, I am impressed. Claire’s Blood Orange Olive Oil cake- perfect for your hiking elopement needs! Lightly oil a 20cm springform cake tin and line it with non-stick baking parchment. Carefully peel away the parchment and let the cake cool completely. Pour the slurry into the bottom of the prepared pan and tilt in all directions to spread across the parchment. Blood oranges add a gorgeous effect, but regular oranges can easily be substituted. • Take your time streaming the oil into the egg/sugar mixture to make sure they emulsify, which helps maintain an airy and even texture in the final cake. (As it turns out, 2020 was a … Blood Orange Olive Oil Cake Adapted from A Good Appetite Butter for greasing pan 3 blood oranges 1 cup (200 grams or 7 ounces) sugar Scant 1/2 cup (118 ml) buttermilk or plain yogurt 3 large eggs 2/3 cup (156 ml Whisk together dry ingredients in a medium mixing bowl then set aside. Arrange the orange slices in an overlapping pattern across the bottom of the pan (see photographs on page 68) and set aside. Recipes from 50 years ago are written in a brief, descriptive style that assumes the reader has inherited knowledge and knows the meaning of terms like “fold” and knows when a cake is done. © 2020 Bell Media Inc. All Rights Reserved. Just make sure that whatever you use has a relatively thin skin, as thicker-skinned fruit can make the whole cake too bitter. Just make sure that whatever you use has a relatively thin skin, as thicker-skinned fruit can make the whole cake too bitter. This subtle yet flavorful pound cake from renowned Berkeley dessert chef Alice Medrich gets its depth from robust olive oil, orange zest and a whole cup of sherry. I say it all the time, but I cannot live without my mini offset spatula. I say in the book that making pie is my version of doing yoga. Glazed orange ring cake (Ciambella All’arancia), 10-inch springform pan, stand or hand mixer, 4 medium blood oranges (about 1-1/2 lb / 680g), 3 tablespoons Grand Marnier (1.5 oz / 43g), 1 teaspoon orange blossom water or vanilla extract, 1-1/4 cups extra-virgin olive oil (9.9 oz / 280g), Plain whole-milk yogurt, lightly sweetened, for serving. If possible sweet into an incredible Dessert of the prepared pan and set aside Daily. 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