Blood Orange Olive Oil Cake
Blue Triton Brands (Saratoga)
Blue Triton Brands (Saratoga)
Recipe - FAIRWAY MARKET OF 74TH STREET
Blood Orange Olive Oil Cake
Prep Time95 Minutes
Servings12
Cook Time60 Minutes
0Ingredients
1 cup extra virgin olive oil, plus more for pan
2 cups all-purpose flour, plus more for pan
1/2 cup cornmeal, finely ground
1 tsp kosher salt
1 tsp baking powder
1/4 tsp baking soda (heaping)
1 1/2 cups granulated sugar
2 Tbsp confectioners' sugar
1 Tbsp vanilla extract
3 eggs, large, room temperature
2 Tbsp freshly grated blood orange zest (navel orange)
1/4 cup fresh blood orange juice (OJ with splash of pomegranate juice)
1 1/4 cups whole milk, at room temperature
1 cup heavy cream
3/4 cup mascarpone
1 bottle (28 oz) Saratoga® still water
Directions
- Preheat the oven to 375°F. Brush a 9” springform pan with extra virgin olive oil, then line the bottom with parchment. Lightly oil the parchment, then dust the pan with flour, shaking out any excess before setting aside.
- In a large bowl, whisk together the flour, cornmeal, salt, baking powder and baking soda.
- The bowl of an electric mixer fitted with the paddle attachment, beat the sugar, eggs, and blood orange zest on high until thick and fluffy, about 5-7 minutes. With the mixer still running, slowly drizzle in the olive oil and continue to beat until thoroughly combined, 2 minutes more. Reduce speed to low. Slowly add the blood orange juice and milk, followed by the dry ingredients, adding a little at a time, until just combined. Transfer the batter to the prepared pan and smooth the top with a small offset spatula.
- Bake the cake until the top is deeply golden brown and a skewer inserted into the center comes out clean, rotating once halfway through and tenting loosely with foil if the cake is browning too quickly, about 50-60 minutes. Transfer to a wire rack and allow to cool completely before carefully releasing the collar of the pan and slicing.
- When nearly ready to serve, add heavy cream, mascarpone, confectioners’ sugar and vanilla to the bowl of an electric mixer fitted with the whisk attachment, and whisk on medium-high speed until stiff peaks form. Serve slices of cake dolloped with whipped mascarpone, alongside citrus fruit and honeycomb, and garnished with hazelnuts.
For Serving:
- 4 pieces mixed citrus fruits (such as blood orange, cara cara orange, navel orange, and pink grapefruit)
- 1/2 cup hazelnuts, lightly toasted and finely chopped
- To taste, honeycomb
For Pairing:
- 1 bottle (28 oz) Saratoga® still water (UPC: 00070960000129)
95 minutes
Prep Time
60 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Fairway Extra Virgin Olive Oil, 33.8 fl oz
On Sale!
$13.99 was $15.99$0.41/fl oz
Gold Medal All Purpose Flour, 32 oz
$3.99$1.99/lb
Quaker Yellow Corn Meal, 24 oz
$3.99$0.17/oz
Morton Kosher Salt, Coarse, 16 Ounce
$2.39$0.15/oz
Rumford Baking Powder, 8.1 oz
$5.49$0.68/oz
Arm & Hammer Fridge-N-Freezer Baking Soda, 14 oz
$1.79$0.13/oz
Maple Joe Organic Granulated Maple Sugar, 7.76 oz
$10.99$1.42/oz
Domino Premium Cane Powdered Sugar, 16 oz
$2.49$2.49/lb
Morton & Bassett Organic Vanilla Extract , 4 fl oz
$33.99$8.50/fl oz
Bowl & Basket Fresh White Eggs, Large, 6 count, 12 oz
$1.99$0.33 each
Fresh Moro Blood Orange, each
$1.66
Tropicana Pure Premium Original No Pulp 100% Orange Juice, 46 Fl Oz Bottle
On Sale!
$3.99 was $4.69$0.09/fl oz
Cream-O-Land Whole Milk , 32 fl oz
$1.69$1.69/qt
Cream-O-Land Dairy Heavy Cream, 1 pint
$4.49$4.49/pt
BelGioioso Mascarpone Cheese, 16 oz
$12.99$0.81/oz
Saratoga Natural Spring Water, 28 fl oz
$3.49$0.12/fl oz
Directions
- Preheat the oven to 375°F. Brush a 9” springform pan with extra virgin olive oil, then line the bottom with parchment. Lightly oil the parchment, then dust the pan with flour, shaking out any excess before setting aside.
- In a large bowl, whisk together the flour, cornmeal, salt, baking powder and baking soda.
- The bowl of an electric mixer fitted with the paddle attachment, beat the sugar, eggs, and blood orange zest on high until thick and fluffy, about 5-7 minutes. With the mixer still running, slowly drizzle in the olive oil and continue to beat until thoroughly combined, 2 minutes more. Reduce speed to low. Slowly add the blood orange juice and milk, followed by the dry ingredients, adding a little at a time, until just combined. Transfer the batter to the prepared pan and smooth the top with a small offset spatula.
- Bake the cake until the top is deeply golden brown and a skewer inserted into the center comes out clean, rotating once halfway through and tenting loosely with foil if the cake is browning too quickly, about 50-60 minutes. Transfer to a wire rack and allow to cool completely before carefully releasing the collar of the pan and slicing.
- When nearly ready to serve, add heavy cream, mascarpone, confectioners’ sugar and vanilla to the bowl of an electric mixer fitted with the whisk attachment, and whisk on medium-high speed until stiff peaks form. Serve slices of cake dolloped with whipped mascarpone, alongside citrus fruit and honeycomb, and garnished with hazelnuts.
For Serving:
- 4 pieces mixed citrus fruits (such as blood orange, cara cara orange, navel orange, and pink grapefruit)
- 1/2 cup hazelnuts, lightly toasted and finely chopped
- To taste, honeycomb
For Pairing:
- 1 bottle (28 oz) Saratoga® still water (UPC: 00070960000129)