Olive Oil Cake A Tasty And Genuine Food

OLIVE OIL CAKE

Steps:

• Preheat oven to 350 degrees F. Oil 2 (10-inch) round cake pans.
• In a nonreactive saucepan, reduce the orange juice over medium heat to 1/4 cup. Add salt, stir, and let cool.
• Lightly beat eggs with paddle attachment in standing mixer on high for 1 minute until frothy. Add milk, sugar, liqueur, olive oil, reduced orange juice, lemon zest, anise and 1 teaspoon rosemary. Mix for 1 minute until well blended. Mix in the flour, baking soda and baking powder until well blended and smooth.
• Pour half of the mixture into each oiled cake pan. Bake for 1 hour. Place on a rack to cool. Run a knife around the edges and place it on a plate. While the cake is still warm, smooth 3 tablespoons of marmalade onto the top of each cake. Sprinkle remaining 1 teaspoon rosemary evenly over both cakes. Garnish center with rosemary sprig. Cut each cake into wedges and serve.

OLIVE OIL CAKE

Steps:

• Preheat oven to 400°F. Drizzle bottom and sides of pan with oil and use your fingers to coat. Line bottom with a round of parchment paper and smooth to eliminate air bubbles; coat parchment with more oil. Generously sprinkle pan with sugar and tilt to coat in an even layer; tap out excess. Whisk cake flour, almond flour, baking powder, baking soda, and salt in a medium bowl to combine and eliminate any lumps. Stir together amaretto, lemon juice, and vanilla in a small bowl.
• Using an electric mixer on high speed (use whisk attachment if working with a stand mixer), beat eggs, lemon zest, and 1 cup plus 2 Tbsp. sugar in a large bowl until mixture is very light, thick, pale, and falls off the whisk or beaters in a slowly dissolving ribbon, about 3 minutes if using a stand mixer and about 5 minutes if using a hand mixer. With mixer still on high speed, gradually stream in 1¼ cups oil and beat until incorporated and mixture is even thicker. Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with amaretto mixture in 2 additions, beginning and ending with dry ingredients. Fold batter several times with a large rubber spatula, making sure to scrape the bottom and sides of bowl. Scrape batter into prepared pan, smooth top, and sprinkle with more sugar.
• Place cake in oven and immediately reduce oven temperature to 350°F. Bake until top is golden brown, center is firm to the touch, and a tester inserted into the center comes out clean, 40-50 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes.
• Poke holes all over top of cake with a toothpick or skewer and drizzle with remaining 2 Tbsp. oil; let it absorb. Run a thin knife around edges of cake and remove ring from pan. Slide cake onto rack and let cool completely. For the best flavor and texture, wrap cake in plastic and let sit at room temperature at least a day before serving.
• Do Ahead
• Cake can be baked 4 days ahead. Store tightly wrapped at room temperature.

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!

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!