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