All month long we’re featuring recipes using Olivelle’s oils, vinegars and/or spice mixes. And one lucky winner will receive all the products we’ve been using! This citrus olive oil cake is simple but stunning, and relies on Olivelle’s Blood Orange Infused Olive Oil and Tangy Tangerine White Balsamic Vinegar for lots of swoon worthy citrus flavor.
From AnkarsrumUSA recipe developer, Carmi Adams:
The blood orange infused olive oil is one of my favorites from Olivelle’s line of infused oils. I created this cake recipe because of it. It imparts a ton of flavor into the cake, as well as keeping it moist. Combine it with fresh orange juice and the tangerine white balsamic vinegar, the citrus notes really shine through. The plastic whipping bowl works perfectly for mixing up the cake batter.
I like a decorative Bundt pan for this recipe since the cake doesn’t require or need any frosting. Just make sure to thoroughly grease and flour the pan.
While the cake is baking, go ahead and make up the glaze.
Bake until brown on top and a toothpick inserted comes out clean.
Let cool slightly in pan and then turn out onto a platter and pour syrup over while cake is still hot so it soaks into the cake.
Let cool completely before slicing into. Please let us know if you have any questions or comments about this recipe. We hope you enjoy! Happy baking!
Citrus Olive Oil Cake
Prep Time: 20 minutes
Cook Time: 40 minutes
Cake:
132 g. (3/4 cup) Olivelle Blood Orange Olive Oil
3 large eggs, room temperature
256 g. (1 1/8 cups) granulated sugar
5 g. (1 tsp.) vanilla bean paste or extract
300 g. (2 1/2 cups) all-purpose flour*
2 g. (1/2 tsp.) baking powder
4 g. (1 tsp.) baking soda
6 g. (1 1/4 tsp.) kosher salt
240 g. (1 cup) orange juice
36 g. (2 Tbsp.) Olivelle Tangy Tangerine White Balsamic Vinegar
Glaze:
114 g. (1/2 cup) granulated sugar
60 g. (1/4 cup) water
72 g. (1/4 cup) Olivelle Tangy Tangerine White Balsamic Vinegar
1.75 g. (1/4 tsp.) vanilla bean paste or vanilla extract
fresh or candied citrus wedges/pieces for decorating, optional
For Cake:
Thoroughly grease and flour a 10-cup Bundt cake pan. Preheat oven to 350º F.
In the plastic whipping bowl with the single wire whisks, whip the olive oil, eggs, sugar and vanilla bean paste on high speed (6 o’clock) for 4 minutes.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
Add half the dry ingredients in, mix on low speed (1 o’clock) to combine. Add half of orange juice, mix until just combined. Add remaining dry ingredients, and then remaining orange juice and balsamic vinegar, mixing after each addition.
Pour batter into prepared pan and bake for 40 minutes, until top is beginning to brown and a toothpick inserted halfway between outer rim and inner cake tube comes out clean.
Let cake cool in pan for 10 minutes.
For Glaze:
While cake is baking/cooling, prepare glaze.
Combine all ingredients in a small saucepan. Bring to a simmer over medium heat. Reduce heat to low and simmer for 12-15 minutes until slightly thickened. Let cool briefly. Syrup will thicken a little more as it cools.
Once cake has cooled in pan for 10 minutes, carefully flip out onto a cooling rack or cake platter and pour warm syrup over cake so it soaks in.
Cool completely before serving.
If desired, decorate cake with fresh or candied citrus.
Yield: 8-10 servings, 1 Bundt cake
*Cook’s Notes on substitutions:
-all-purpose flour can be substituted with whole wheat flour or a gluten-free measure-for-measure flour.
-If using gluten-free flour, it is often necessary to add more flavor into the recipe. An extra pinch of salt and 1 tsp. fresh orange zest is recommended.
-If milling whole grain flour at home, a soft wheat is preferable for cakes.
-Sugar alternatives such as Sucanat with honey (aka honey granules) or coconut sugar can be substituted for regular sugar.
-When swapping out flours and sugars, it is important to remember that the texture and structure (and sometimes the flavor) of the cake will slightly vary from the original recipe.
