Olive Oil Cake Lidias Italy Food

OLIVE OIL CAKE

Olive Oil Cake image

Provided by Michael Chiarello : Food Network

Categories dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 15

Ingredients

1 cup fresh orange juice
1 teaspoon fine salt
3 large eggs, room temperature
1 1/4 cups whole milk
2 cups sugar
1/4 cup orange liqueur, rum, brandy or whisky
1 1/2 cups extra-virgin olive oil, plus more for oiling pans
1 tablespoon lemon zest
2 teaspoons anise seed
2 teaspoons finely chopped fresh rosemary leaves, divided
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
6 tablespoons lemon or orange marmalade
2 fresh rosemary sprigs, for garnish

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

Olive Oil Cake image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 11

Ingredients

1/4 cup orange juice concentrate
3/4 cup extra virgin olive oil
1/2 cup milk
1 Tbs. fresh orange zest
2 large eggs
1 cup sugar
1 cup cake flour
1-1/2 tsp. baking powder
1 tsp. salt
1/2 cup toasted pine nuts
2 oranges, segmented

Steps:

Preheat oven to 350F. In a medium mixing bowl, whisk together oil, milk, orange zest and orange juice concentrate. Set aside. Sift together cake flour, salt and baking powder into a bowl. Set aside.
In the bowl of an electric mixer, whisk together eggs and sugar on high until doubled in volume and pale. Replace the whisk attachment with the paddle and add wet ingredients to mixer. Beat on low until incorporated. Gradually add dry ingredients to the mixer and beat on low until incorporated. Fold in pine nuts and orange segments. Lightly oil a 12-inch round baking pan. Pour batter into pan. Bake 35-40 minutes.

MARIO BATALI'S OLIVE OIL AND ORANGE CAKE

Mario Batali's Olive Oil and Orange Cake image

Make and share this Mario Batali's Olive Oil and Orange Cake recipe from Food.com.

Provided by MarraMamba

Categories Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

6 medium oranges
1/3 cup extra virgin olive oil
4 eggs
1/2 teaspoon salt
1 cup sugar
1 1/4 cups flour (high gluten preferred, such as bread flour)
1 tablespoon baking powder

Steps:

Preheat oven to 350°F and oil a 9-inch round cake pan.
Remove zest from all oranges and juice from one. Set fruit aside for another use.
In a large mixing bowl with an electric mixer, beat eggs and salt together until frothy and light (about 2 minutes).
Slowly add sugar while continuing to mix (about 2 more minutes).
Sift the flour and baking soda together and gradually add to egg mixture. Mix about 1 more minute.
In a side bowl, mix olive oil, citrus zest and juice. Using a spoon, stir this into the egg mixture, just folding until all inches.
Pour batter into prepared pan and place in oven and bake 50 minutes, or until a toothpick inserted in center of cake comes out clean.
Cool to room temperature, cut into wedges and serve.

Nutrition Facts : Calories 331.1, Fat 11.8, SaturatedFat 2.1, Cholesterol 105.8, Sodium 317.1, Carbohydrate 52, Fiber 2.9, Sugar 34.4, Protein 6.1

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