I’m in America! I’m visiting for a few weeks in between job contracts, and am delighting in the bounty of American food and ingredients.
I’m basically the biggest nutcase in the grocery stores – I can’t handle it after two years in Africa. There is so much food! I’m also slightly obsessed with the hipster favorites (I’ll admit it) where everything is artisanal, pickled, delicious…so places like Whole Foods with their truffled ricotta asiago dip are basically like my mecca.
And the produce section! So much produce! Including amazing blood oranges, which are basically begging to be coated in sugar and baked into something delicious. 🙂
Besides wanting to bake with blood oranges, which you can’t get where I live, I’ve also been dying to purchase some awesome olive oil and use it as a featured ingredient. I found some California small batch olive oil from Whole Foods, that proclaims it has a “strong, robust flavor” and used it for this incredibly delicious cake.
While browsing my friend’s copy of the Smitten Kitchen cookbook, I found a recipe for grapefruit olive oil cake. My brain immediately thought of blood oranges instead, and I felt so clever for coming up with it…until I realized that she had the same recipe already on her website. 🙂 So, I only slightly adapted this, and made it for one of my favorite friends. It’s an incredibly moist, delicious cake, and definitely make sure to top it with the orange and honey compote as well, it’s incredible. We also used Greek yogurt as a topping instead of whipped cream, which was delightful and delicious.
I definitely hope you make this, and enjoy!
Blood Orange Olive Oil Loaf
Makes 1 loaf cake
Recipe slightly adapted from Smitten Kitchen
Butter for greasing pan
3 blood oranges
1 cup granulated sugar
1/2 cup Greek yogurt (I used nonfat, but you can use whatever type of Greek yogurt you have)
3 large eggs
2/3 cup extra virgin olive oil
1 3/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
For the compote
3 blood oranges
2 1/2 teaspoons honey
Greek yogurt (as topping)
Preheat oven to 350 degrees fahrenheit / 178 degrees celsius. Prepare a 9 by 5 inch loaf pan by buttering it thoroughly.
Grate zest from 2 of the oranges and place in a bowl with the sugar. Using your fingers, rub the ingredients together until the zest is evenly distributed in the sugar.
Now, you’re going to supreme two of the oranges. This involves cutting off the bottom and the top so that the fruit is exposed, and the orange can stand upright on a cutting board. Cut away both the peel and the pith, following the curve of the fruit with your knife. Peel away the orange segments, and then break up each segment into about 2 to 3 pieces. Take special care to remove all seeds! You may have to really search each segment to make sure there are no seeds in there. Place all segments in a separate bowl.
With the remaining orange, halve it and juice it with a manual juicer, you should get about 1/4 cup juice from the orange. Pour this 1/4 cup into a 2/3 cup measuring cup, and add the Greek yogurt to the juice until there is 2/3 cup liquid. Pour this mixture into the bowl with the zest and sugar, and whisk together. Next, whisk in the eggs and the olive oil.
In yet another separate bowl, whisk together all the dry ingredients: flour, baking powder, baking soda, and salt. Gently stir the dry ingredients into the mixture with the eggs and yogurt, mixing thoroughly, but not too much! Fold in the orange segments. Pour the batter into the prepared pan.
Bake the loaf between 50 to 55 minutes, or until it is golden in color and a knife inserted into the center comes out clean. Cool for about 5 minutes, and then remove from the loaf pan and turn right side up – allow to cool until room temperature.
Top with the blood orange honey compote below, and some Greek yogurt (if you would like) and enjoy!
Blood Orange Honey Compote
Supreme 3 more blood oranges according to directions above. Drizzle in 2 1/2 teaspoons honey. Let sit for 5 minutes, then stir gently.