Portuguese Orange Olive Oil Cake Recipes

ORANGE-SCENTED OLIVE-OIL CAKE WITH ORANGE COMPOTE AND GANACHE

Orange-Scented Olive-Oil Cake with Orange Compote and Ganache image

Blood oranges have the most complex flavor of all the orange varieties.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 4h40m

Yield Makes one 5-by-9-inch loaf

Number Of Ingredients 13

Ingredients

Unsalted butter, softened
1 3/4 cups all-purpose flour, plus more for pan
3 or 4 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
Salt
2 tablespoons honey
1/4 cup heavy cream
2 ounces bittersweet chocolate (70 percent), finely chopped (1/3 cup)

Steps:

Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch loaf pan. With a vegetable peeler, remove peel from half of 1 orange, leaving pith. With a paring knife, cut rind into enough matchsticks to yield 1 tablespoon. Finely grate enough rind of remaining oranges to yield 1 packed tablespoon zest.
Working over a bowl, cut segments of 3 oranges free of membranes. Squeeze juice from membranes into a bowl (you should have 1/4 cup juice). Cut segments in half, and place in bowl with matchsticks of orange peel; set aside.
Combine sugar and zest in a bowl; using your fingers, rub together well. Add juice and buttermilk, and whisk to combine. Add eggs and oil, and whisk to combine. Sift together flour, baking powder, baking soda, and 1/4 teaspoon salt in a small bowl; add to buttermilk mixture, whisking until smooth.
Transfer batter to pan, and bake until golden and a toothpick inserted in the middle comes out clean, about 50 minutes. Let cool in pan on a wire rack for 15 minutes. Turn out cake onto rack, and let cool completely, about 2 hours. (Undecorated cake can be stored at room temperature for up to 2 days.)
Meanwhile, stir honey into bowl with orange segments.
Bring cream to a gentle simmer in a small saucepan. Pour over chocolate in a bowl, let stand for 5 minutes, and whisk until smooth. Drizzle ganache over cooled cake, and let set, about 1 hour. Serve with orange compote.

PORTUGUESE ORANGE-OLIVE OIL CAKE

Portuguese Orange-Olive Oil Cake image

"Make sure to use a light-colored Bundt pan. A dark one will turn out a cake that sticks and is unpleasantly brown. The pan David uses is the Nordic Ware's Anniversary 15-cup Bundt Pan. And since this orange-olive oil cake only gets better with age, don't even think about taking a bite until the day after you make it, or even the day after that". From: Leite's Culinaria

Provided by Annacia

Categories Dessert

Time 1h35m

Yield 12-14 serving(s)

Number Of Ingredients 8

Ingredients

4 -5 large navel oranges
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 3/4 teaspoons kosher salt
5 large eggs
3 cups granulated sugar
1 1/2 cups mild extra-virgin olive oil
powdered sugar, for sprinkling

Steps:

Spray baking pan with nonstick spray with flour.
Position a rack in the middle of the oven, remove any racks above, and crank up the heat to 350°F (175°C). Coat a 12-cup Bundt or tube pan with baking spray and set aside.
Finely grate the zest of 3 of the oranges, then squeeze 4 of them. You should have 1 1/2 cups of juice; if not, squeeze the 5th orange. Set aside.
Whisk together the flour, baking powder, and salt in a large bowl and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, or with a handheld mixer in a large bowl, beat the eggs on medium-high speed until well-combined, about 1 minute. Slowly pour in the granulated sugar and continue beating until thick and pale yellow, about 3 minutes. On low speed, alternate adding the flour mixture and oil, starting and ending with the flour, and beat until just a few wisps of flour remain. Pour in the orange juice and zest and whirl for a few seconds to bring the batter together.
Pour the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it, about 1 1/4 hours. If the top is browning too much as the cake bakes, cover lightly with foil. Transfer to a wire rack and cool for 15 minutes.
Turn the cake out onto the rack and cool completely, then place it in a covered cake stand and let it sit overnight. Just before serving, dust with powdered sugar.

Nutrition Facts : Calories 617.8, Fat 29.4, SaturatedFat 4.4, Cholesterol 77.5, Sodium 331.6, Carbohydrate 84, Fiber 2, Sugar 54, Protein 6.8

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Position a rack in the middle of the oven, remove any racks above it, and crank up the heat to 350°F (180°C). Coat a 12-cup Bundt or tube pan with baking spray and set aside.
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