Blood Orange Basil Olive Oil Cake

Wow, that was a mouth full of a title. 

 

This was my first attempt at an olive oil cake and I really liked it.  This is the cake to make when you probably shouldn't be eating cake.  I like to think of it as "healthy," since it does have fruit and olive oil in it!  If you are looking for something more on the decadent side, I highly recommend trying this or this or just eat a stick of butter.  Just kidding...sort of.

But really, this cake is light and airy, with a hit of tart blood orange citrus accented with basil olive oil.  If you are looking for the perfect light dessert to complement a hearty dinner, this is for you!

Blood Orange Basil Olive Oil Cake
adapted from Epicurious

Ingredients:
3/4 cup basil olive oil, plus additional for greasing pan
1 tbsp. blood orange zest
1/3 cup blood orange juice (2-3 oranges)
1 cup cake flour
5 large egss, separated, reserving 1 white for another use
3/4 cup plus 1 1/2 tbsp. sugar

Put oven rack in middle position and preheat oven to 350.  Grease 9" springform pan with some oil, then line the bottom with a round of parchment paper.  Oil parchment.

Finely grate enough orange zest to measure 1 tbsp and whisk together with flour.  Halve orange, then squeeze and reserve 1/3 cup fresh juice (you might need to use 2 or 3 oranges to get enough).

 

Note:  Do not wear your favorite white shirt when squeezing these babies.

 

Beat together yolks and 1/2 cup sugar with an electric mixer at high speed until thick and pale, about 3 minutes.  Reduce speed to medium and add olive oil and reserved orange juice, beating until just combined.  Using a wooden spoon, stir in flour mixture (do not over beat, remember you want it to be light and airy!) until just combined.

Beat egg whites (from 4 eggs) with 1/2 tsp. salt in another large bowl with cleaned beaters (I transferred the flour mixture to a different bowl and cleaned out my KitchenAid bowl and beater) at medium-high speed until foamy, then add 1/4 cup sugar a little at a time and continue to beat until egg whites just hold soft peaks, about 3 minutes.

Fold egg whites into yolk mixture gently but thoroughly.

Transfer batter to springform pan and gently rap against work surface to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 40 minutes. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 1/4 hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.

 

I garnished my cake with whipped cream and a sprig of basil.  If you have never made your own whipped cream, I beg of you, stop whatever you are doing right now and go do it!  It is easy and so much better than the stuff in the spray can (and yes, I realize that stuff is darn good too!).  

Adding the sprinkle of sugar on top gives it a subtle crunch as you take a bite!

Enjoy!