Blood Orange + Olive Oil

What do you do when you have a bag of blood oranges? Answer: Bake.

I have been told by a few friends and colleagues that I have quite the ostentatious palette. I take this commentary as a high compliment. My typical weekends involve catching up on favorite television shows, cleaning, volunteering, and my favorite hobby…baking! One Friday night was particularly uneventful so I decided to bake. This Southern girl was missing one key ingredient, butter. As a baker, it may seem like a travesty that I do not have butter at all times in my fridge. However, I am always in possession of olive oil.

I decided it was time to bake with my close to expiring blood oranges and give my olive oil a little baking love. This is how the magical blood orange and olive oil pound cake came to fruition. This cake was everything! It was sweet, tart, and decadent (and surprisingly light). So if you are interested in a baking adventure, take a gander of this fine recipe:

Blood Orange Olive Oil Cake

5 blood oranges
1 cup of sugar
1/2 cup sour cream (greek yogurt is a great substitution)
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
Blood orange glaze (recipe below)
Cooking spray for greasing pan

Preheat oven to 350 degrees.Grease a 9-by-5-inch loaf pan. Zest 3 blood oranges and add to the bowl with sugar. In a food processor, pulse sugar and orange zest together until is is distributed.

Cut blood orange segments into the bowl. Repeat this same process with two additional blood oranges. Either chop the segments into little pieces or use fingers to break apart.

Juice the additional blood oranges until you have approximately a 1/2 cup of liquid. Reserve a 1/4 cup of juice for the Blood Orange glaze. Add sour cream to the blood orange juice. Pour mixture into bowl with sugar and whisk. Whisk in olive oil and eggs into the wet mixture.

In a separate bowl, whisk together flour, baking soda, baking powder and salt. Combine dry ingredients into wet ones. Lastly, gently fold the blood orange pieces into the mixture.

Bake cake for 55 minutes to an hour, or insert a toothpick into center  and it comes out clean. Take cake out and place on cooling rack. Pour the Blood Orange glaze on top and let cool for approximately 10 minutes. Enjoy!

Blood Orange Glaze: Use the remaining blood orange juice above. Add to a bowl and whisk with about a cup of confectioner’s sugar and a 1/2 teaspoon of vanilla. The mixture should be a bright pink color.

One Comment Add yours

  1. Bobby Flay says:

    Olivia,

    Your idea has absolutely blown me away. I would like to use your recipe in my new restaurant opening soon in Lousiville. Would you allow me to use this idea? Your southern roots are clearly defined in this recipe and exactly what I am looking for. So glad I found this amazing blog, can’t wait till the next post.

    Sincerely,

    Bobby

    Like

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