It seems to be the tail end of blood orange season around here. The season usually kicks off with a blood orange costing around $1.99 ( at Whole Foods). Now it is 50 cents each at my local A & P. I could not resist the crimson fleshed beauties and knew exactly what I will be making with it once I returned home. I had came across this olive oil cake in the dining section of the New York Times and have been wanting to give it a try.
I adore stir and pour recipes for cakes. Don't get me wrong, I lurve my Kitchen Aid mixer but sometimes I just want a bowl and a sturdy whisk for my cake. Don't be fooled by the simplicity of this cake. The flavours seem to really come together the next day. The leftovers made my dear friend RR very happy! You could also give this Semolina Cake topped with Candied Blood Orange Slices a try!
Blood Orange and Olive Oil Cake - NT Times
I used a light tasting olive oil for this recipe.
3 blood oranges
1 cup granulated sugar
plain yogurt
3 large eggs
1 3/4 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking powder
1/4 tsp salt
2/3 cup olive oil
Grease 9 by5 loaf pan and set aside. Preheat oven to 350 degrees. Sift flour, salt, baking powder, baking soda and set aside.
Preparing blood oranges : Grate zest from 2 blood oranges and place in a bowl with granulated sugar. Mix well with a whisk.
Cut 2 oranges into segments ( remove the skin first) and chop into 1/4 inch pieces.
Juice the remaining orange and combine with yogurt to make it 2/3 cup of orange-yogurt liquid.
To make cake :
Mix orange-yogurt liquid and orange zest scented granulated sugar in a large bowl. Whisk in 3 large eggs until well combined. Whisk in dry ingredients to wet ingredients. Fold in olive oil a little at a time using a spatula. Lastly fold in chopped orange pieces.
Pour in prepared pan and bake in the middle of the oven for 55 minutes or until a cake tester comes out clean.
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