There are some things that you eat…
and the table goes silent.
There’s nothing really to say.
It’s just that good.
This cake? Yes, its one of those things.
Saveur did an article all about olive oil in edition # 129. The writer, Nancy Jenkins, takes you on a tale around the world and shares the role that olive oil has in its place.
I know that olive oil is healthier for you than most oils, but there are two things I didnt know about cooking with it.
Fun fact: Studies show that people who consume two table-spoons of olive oil daily lower their risk of heart disease
1) Chefs and home cooks in the Mediterranean wouldnt dream of sautéing, braising, or even deep frying in anything else. In a place where we have 20 different kinds of oils that are all separately supposedly better for finishing off dishes, or sautéing, or deep frying – it’s interesting to learn that extensive regions dont use anything but olive oil. I wonder how they deal with the smoking point? My poor kitchen cant handle cooking with olive oil.
Fun fact: Spain is the worlds largest olive oil producer, with about 200 million gallons per year
2) You can make a fantastic cake with it!
After the success of this, I’m going to be on the lookout for more cake recipes with olive oil. I’m all about butter (yes, I have to admit I love Paula Deen) in my food, but I absolutely love this for a nice after dinner dessert. It’s not too sweet, has a slight olive oil favor that marinates the fresh orange. And the honey and sea salt finish… it’s the bright red bow that ties flavor and presentation together.
I honestly think this is the best cake I’ve ever made.
Orange Scented Olive Oil Cake
inspired by Saveur via The Perfect Finish by Bill Yosses and Melissa Clark.
1 1/3 c sugar
2 1/2 c flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla extract
6 tbsp. extra virgin olive oil
1/2 c honey
sea salt, for garnish
1. Trim about 1/2″ off the top and bottom of the oranges; cut into quarters.
2. Bring 6 – 8 cups of water to a boil and add oranges; bring back to a boil, then drain. Repeat 2 more times.
3. Put oranges, 1 cup of sugar, and 4 cups of water into the pot. Allow simmer over medium-high heat, stirring often, until the rind is easily pierced with a fork – approximately 30-40 minutes.
4. Remove oranges from pan and allow to cool. Set aside.
5. Heat oven to 350*. Lightly oil a 9″ pan and line pan bottom with parchment paper.
6. Whisk together flour, baking powder, and baking soda in a medium bowl.
7. Once the oranges are cooled, remove them from the syrup and puree in a blender or with a stick blender.
8. Add remaining sugar, flour mixture, vanilla, and eggs to the orange puree. Process until incorporated, about 2 minutes.
9. Add olive oil and process until combined.
10. Pour batter into prepared pan and bake for 35-45 minutes, or until a toothpick inserted into the middle comes out clean. Allow to slightly cool.
11. Once the cake is slightly cooled, pour honey onto the top center of the cake. Spread honey to edges and allow to drip down. Set aside.
12. After the cake is completely cooled, sprinkle sea salt over the top of the cake.
slice and serve.