Olive Oil Orange Cake Recipe By Tasty

BLOOD ORANGE CHOCOLATE OLIVE OIL CAKE RECIPE BY TASTY

Steps:

• Zest all 5 blood oranges and divide between 3 separate small bowls: 2 bowls should contain the zest of 1 orange each, and 1 bowl should contain the zest of 3 oranges. Set aside the 2 bowls with less zest for later use.
• Add the olive oil to the bowl with the zest of 3 oranges. Set aside for 30-60 minutes to infuse.
• Juice 3 of the oranges and set aside 3 tablespoons of juice for the glaze. Reserve the remaining orange juice in a liquid measuring cup. You should have about ½ cup. (120 ML)
• Preheat the oven to 350˚F (180˚F).
• In a large bowl, sift together the flour, cocoa powder, baking soda, and salt.
• Add the sugar, blood orange olive oil (with the zest), ½ cup (120 ml) of the blood orange juice, water, and white vinegar. Whisk until the batter is smooth with no lumps.
• Lightly grease the bottom and sides of an 8-9-inch (20-22 cm) round cake pan with olive oil, and place a parchment round in the bottom of the pan. (To make the parchment round, tear off an 18 x 13-inch (45x33 cm) piece of parchment paper. With a long edge closest to you, fold down the top right corner to meet the bottom edge. Press down on the long side of the triangle to flatten, then turn so that side is facing you and fold in half, bringing the points together. Turn again so the long side of the new triangle is on top and fold in half twice more. Flip the cake pan upside down and hold the pointy end of the triangle at the center of the pan. Trim the excess parchment that extends past the edge of the pan. Flip the pan, unfold the triangle, and place the parchment round in the bottom).
• Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted in the center of the cake comes out clean.
• While the cake bakes, prepare the toppings: Cut the top and the bottoms off the 2 remaining zested oranges. Using a paring knife, carefully remove the skin and pith from the oranges until you are left with just the flesh. Turn each orange on its side and cut into ¼-inch (6 mm) wide rounds. Place the rounds between 2 paper towels to blot some of the excess juice. This will allow them to stick to the glaze more effectively.
• Make the glaze: Sift the powdered sugar into a medium bowl. Add the reserved zest of 1 orange, and the remaining 3 tablespoons of blood orange juice. Whisk into a glaze. It should be thick, but spreadable.
• Remove the cake from the oven. Let cool in the pan for 10 minutes, then flip onto a wire rack set over a baking sheet to cool completely.
• Once the cake has cooled, pour the glaze over the cake, letting it drip down the sides. Decorate the top with the orange slices, pistachios, and remaining orange zest.
• Enjoy!

ORANGE OLIVE OIL CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
• Mix together the sugar and eggs in a medium bowl with a hand mixer on medium speed until blended and light. Drizzle in the olive oil and vanilla and mix until light and smooth. Add the orange juice and zest and mix well. Sift together the flour, baking powder, baking soda and salt in another medium bowl. Add the flour mixture half at a time to the wet ingredients and mix on low just to incorporate. Pour into the prepared cake pan and bake, 25 to 30 minutes. Let the cake cool 15 minutes, dust with confectioners' sugar and serve.

MOIST ORANGE CAKE WITH OLIVE OIL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan.
• Beat eggs in a large bowl and mix in monk fruit sweetener and olive oil. Stir in orange zest, orange juice, and vanilla extract.
• Combine flour and baking powder in another bowl; stir into the egg mixture until just blended. Pour into the prepared pan.
• Bake in the preheated oven until a knife inserted into the center of the cake comes out clean, 40 to 45 minutes.

ORANGE AND OLIVE OIL CAKE

Steps:

• For the cake: Preheat the oven to 400 degrees F. In a small bowl, combine the 2 teaspoons flour and 1/2 teaspoon sugar. Brush an 8-inch round cake pan with olive oil and then dust with the flour-sugar mix.
• With a stand mixer fitted with the whisk attachment, beat the eggs on high speed with the 1 1/3 cup sugar until they turn opaque, 3 to 4 minutes. Switch to the paddle attachment and add the milk, the 1/2 cup olive oil, the cream and orange zest. Mix the 1 1/3 cup flour, the yeast and salt together and incorporate into the batter, scraping down the sides as needed. Combine well, 2 to 3 minutes. Allow the batter to rest in a warm place 10 to 15 minutes.
• Pour the batter into the prepared cake pan and bake until toothpick inserted comes out clean, 30 to 35 minutes. Remove from oven allow to cool in the pan 10 minutes. Run a small knife around the edge of the pan, turn the pan over, tapping if necessary to release the cake, and place on a rack and allow to cool completely. Once cool, invert and place on a rimmed cake plate.
• For the syrup: Remove the zest from the orange using a peeler, avoiding the pith, and place in a medium saucepan with the orange juice and sugar. Cook over medium heat until a thick syrup forms, 45 minutes to 1 hour.
• Strain and discard the zest strips. Pour 1/2 the syrup over the cooled cake, and then pierce the surface with a fork to allow the syrup to soak into the cake. Return the remaining syrup to the stove and continue to reduce until very thick and syrupy, an additional 15 to 20 minutes.
• For the toppings: In a small skillet, lightly toast the pine nuts over medium heat until just starting to color, 3 to 4 minutes. Roughly chop the pine nuts.
• Arrange the segmented oranges around the outside edge of the cake and place a small fan of them in the center. Garnish with the pine nuts and drizzle with the reduced syrup. Cut into slices and serve with creme fraiche.

OLIVE OIL ORANGE CAKE RECIPE BY TASTY

Steps:

• In a large bowl, stir together the sugar and orange zest. Let sit for 30-60 minutes to allow the orange oils to perfume the sugar, which will enhance the flavor of the cake.
• Preheat the oven to 375°F (190°C).
• In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
• Add the eggs to the orange-infused sugar. Using an electric hand mixer on medium speed, beat together until smooth and fluffy, 1-2 minutes. Add the Greek yogurt, orange juice, vanilla, and olive oil and beat on medium-low speed until combined.
• Add the dry ingredients to the wet ingredients in 2 batches and mix on low speed until just combined. The batter should be thick, but smooth, and fall off the beaters in thick ribbons.
• Lightly grease a 9-inch cake pan with olive oil. Line the bottom with a parchment paper round and lightly grease with more oil. Pour the batter into the prepared pan.
• Bake the cake for 40-45 minutes, or until golden and a toothpick inserted in the center comes out clean. Let cool on a wire rack for 20 minutes before inverting the cake from the pan. Remove the parchment paper and flip right-side up.
• Dust the top of the cake with the powdered sugar, then slice and serve with whipped cream alongside, if desired.
• Enjoy!

ZESTY ORANGE OLIVE OIL CAKE

Steps:

• Whisk eggs & sugar together till well combined.
• Add orange & lemon zest.
• Stir in olive oil & orange juice.
• Stir flour & baking powder in with silicone spatula, do not over mix, batter will be slightly lumpy.
• Pour into greased 8" bundt or round cake pan.
• Bake at 350 for 45 minutes.
• Cool in pan for 5 minutes then turn out onto wire rack.

OLIVE OIL CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Gradually beat in oil. Beat in ground almonds, milk, orange zest and vanilla. In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer batter to prepared pan, spreading evenly. Bake until a toothpick inserted near the center comes out clean, 45-50 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely. For icing, in a small bowl, whisk confectioners' sugar and enough orange juice to reach a drizzling consistency. Drizzle over cake. If desired, sprinkle with almonds.