glazed blood orange olive oil cake

It's spring in Sydney - too early for stone fruit but citrus aplenty in the fruit shop. I just love blood oranges so when I saw some in the fruit shop last week I bought half a dozen. 
I was going to make a blood orange butter cake but at the last minute I decided to make a blood orange olive oil cake. 
I used Aran Goyoaga's glazed lemon oil cake recipe, swapping blood orange rind for the lemon rind and used blood orange juice in the icing. Aran's lemon olive oil cake is really good so I had high hopes for the blood orange version.
I already had some oven dried blood orange slices which I used for decoration but you could just top the cake with some orange zest or a few toasted flaked almonds. 

Here's the recipe for you which makes a small loaf cake. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Glazed Blood Orange Olive Oil Cake – adapted from an Aran Goyoaga recipe

cup (135g) caster sugar
finely grated rind of 1 blood orange
cup (100g) plain flour
2 tsp baking powder
Pinch salt
cup (65g) almond meal
2 tsp vanilla extract
2 eggs
cup (80g) extra-virgin olive oil, plus more for greasing
Scant ⅓ cup (75g) whole-milk yoghurt
15g butter, melted
120g icing sugar, sifted
1 tbs freshly squeezed blood orange juice
1 tbs freshly squeezed lemon juice
To decorate (optional)
Blood orange segments/candied blood orange slices or some grated orange rind
Preheat the oven to 180°C, conventional. Grease and line a small loaf pan with baking paper.
In a large bowl, mix together the sugar and the orange rind. Sift the flour, baking powder and salt into a small bowl. Stir through the almond meal and set to one side. Add the vanilla and eggs to the sugar mix, then slowly drizzle in the olive oil. Whisk until the mixture thickens. Whisk in the dry ingredients in thirds (alternating with the yoghurt) and mix until the batter is smooth.

Pour the batter into the prepared pan and bake on the centre rack for 40-45 minutes or until a toothpick inserted in the centre comes out clean. Cool the cake in the pan for 15 minutes, then invert onto a wire rack removing the baking paper. Let the cake cool completely before icing.

In a medium bowl, whisk together the butter, icing sugar and enough juice to form a thick but pourable glaze. Put a tray or baking sheet under the wire rack and pour the glaze all over the cake, letting it run over the edges. Wait a few minutes for the glaze to set before decorating with some blood orange segments/candied orange slices or some grated orange rind. The cake will keep at room temperature for 3 days. 


As expected the cake was absolutely delicious. With a few blood oranges left in the fruit bowl I'll be making that blood orange butter cake very soon.
See you all again next week with some more baking from my kitchen.
Bye for now,


No comments

Post a Comment

© DELICIOUS BITES • Theme by Maira G.