February 16, 2011

Orange Olive Oil Cake

An intoxicating combination of preserved oranges and olive oil intensifies the flavors of this cake. The cake is moist and dripping with fresh flavors and we could not but fall in love with this one.

This particular recipe had been on my to-do list for a long time, and happy as I am to have finally given it a try, I also regret not having tried this earlier; this is a keeper. The cake tastes fabulous just by itself, gets better as it matures for a couple of days and tastes even better with some cold ice cream or whipped cream and preserved orange slices on the side. We have had it every way, and delighted a few friends of ours too. This is the cake to have by your coffee cup, or if you would want a slice after your meal, make it elegant with some cream and compote.

The refreshing, juicy oranges in different shapes and sizes are actually spilling off and rolling down the shelves for the past few weeks.

We get them home one carton after another, and snack on them every time we walk by the counter top. The color brings the sunshine inside the home and the juicy dripping goodness provide all the satisfaction and Vit C that you need. For me, oranges and all its close varieties are like anti depressant. I like to eat them, zest them, drink a glass of freshly squeezed juice and bake with them.

I have used the large Navel Oranges for this cake. Why are these ones called the “Navel Oranges“? Because they literally have a belly button.

A navel orange is a special type of orange which has a little surprise inside once it is peeled: a partially formed undeveloped fruit like a conjoined twin, located at the blossom end of the fruit. From the outside, the blossom end is reminiscent of a human navel, leading to the common name of “navel orange.” These oranges are cultivated primarily in Brazil, California, Arizona, and Florida, and they are among the most common and popular of orange varieties. (Source)

Submitting this post to WHB#271 hosted by dear Graziana of Erbe in Cucina.

Oranges and Olive Oil make a perfect pair, light and heady with their fruity undertones.

Here are some notes to compare.

I have used part all purpose flour and part almond flour for this cake. While the almond flour gives it a nice nutty taste (and we really like that), it also alters the texture of the cake. If you want a smooth feel in the cake, use all purpose flour and no nut flour.

I would love to use blood oranges to make this cake, just to see how the inside of the cake would look. But, any kind of oranges may be used. The recipes is easy and very quick only if you prepare the oranges ahead. The fruit needs to be simmered and cooked in sugar syrup and this is the only part that takes a lot of time. I had preserved the oranges two days ahead of baking the cake.

While glazing the top of the cake, I had some leftover liquid and I slowly dripped all of it in the cake, resulting in a soft, moist, and dense dessert. The using up of the glaze this way really helps if you are using nut flour.