Blood Orange Olive Oil Cake Recipe

Blood Orange Olive Oil Cake Recipe

The winning conbination of chocolate and orange gets a twist: Blood-orange zest and juice flavor an olive-oil cake that is generously drizzled with a deep, dark chocolate glaze. Each slice of cake is topped with a honey-sweetened blood­-orange compote. MAKES ONE 9-BY-5-INCH LOAF

Blood Orange Olive Oil Cake Recipe

  • Unsalted butter, room temperature, for pan
  • 1 3/4 cups all-purpose flour, plus more for pan
  • 6 blood oranges
  • 1 cup sugar
  • 1/2 cup buttermilk
  • 3 large eggs
  • 2/3 cup extra-virgin olive oil
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup honey
  • 2 ounces bittersweet chocolate (preferably 70 percent cacao), finely chopped (1/3 cup)
  • 1/4 cup heavy cream
  1. Preheat oven to 350°F. Butter a 9-by-5-inch loaf pan; dust with flour, tapping out excess. With a vegetable peeler, remove colorful peel from 1 orange, leaving white pith behind. With a paring knife, cut rind into enough matchsticks to yield 2 tablespoons. Finely grate enough rind of remaining oranges to yield 1 packed tablespoon zest.
  2. Peel 6 oranges, and then working over a bowl, cut segments free of membranes. Squeeze orange juice from membranes into a bowl (you will need l/4 cup juice). Cut segments in half, and place in bowl with orange-peel matchsticks.
  3. Combine sugar and zest in another bowl; using your fingers, rub together well. Add juice and the buttermilk; whisk to combine. Add eggs and oil; whisk to combine. Sift together flour, baking powder, baking soda, and salt into a small bowl; add to buttermilk mixture, whisking until smooth.
  4. Transfer batter to prepared pan. Bake until golden and a cake tester comes out clean, 40 to 45 minutes. Transfer pan to a wire rack to cool 15 minutes. Turn out cake onto rack to cool completely. (Cake can be stored at room temperature, wrapped in plastic, up to 2 days.)
  5. Stir honey into bowl with orange segments. Place chocolate in a heatproof bowl. Bring cream to a gentle simmer in a small saucepan. Pour over chocolate, let stand 5 minutes, and then whisk until smooth. Drizzle ganache over cooled cake and let set, about 1hour. Serve with orange compote.