Orange And Olive Oil Cake Food

ORANGE OLIVE OIL CAKE

Steps:

• Preheat oven to 325°F. Invert the bottom of an 8-inch springform pan (to make it easier to slide the cake off the bottom, then lock on the sides of the pan. Lightly grease and flour the bottom and sides of the pan. Place foil or a baking sheet below the oven rack to catch drips if your springform pan doesn't seal well.
• In a small bowl combine the flour, salt and baking powder. Set aside.
• Fit a stand mixer with the whisk attachment. Whip the eggs on medium speed until foamy. Add the granulated sugar and orange zest and whip on high speed until the mixture is fluffy and pale in color, about 3 minutes. Reduce the speed to medium, and with the mixer running, slowly add the olive oil. Mix until the oil is completely incorporated.
• Add half the flour mixture and mix on low speed until blended. Scrape down the sides and bottom of the bowl as needed. Add the milk and orange juice and mix on low until blended. Add the remaining flour and mix just until incorporated.
• Pour the batter into the prepared pan and sprinkle 2 tablespoons coarse sugar on top. Bake in preheated 325°F oven for 60-70 minutes or until the top is lightly browned and a toothpick inserted in the center comes out with a few crumbs attached.
• Cool the cake on a wire rack for at least 30 minutes before removing the sides. Serve at room temperature or slightly warm. Cool completely for clean slices.

ORANGE OLIVE OIL CAKE

Steps:

• Bring a pan of water to the boil. Lower the orange in and cover with a lid, leaving a gap so that a little steam can still escape. Boil gently for 30 mins, then remove from the water and allow to cool slightly. Quarter the orange and remove any pips, then transfer to a blender or food processor, add the lemon juice and zest and blitz to a smooth purée.
• Heat the oven to 180C/160C fan/ gas 4. Oil the sides of a 23cm round cake tin and line the bottom of the tin with baking parchment.
• Sieve the almonds, polenta, baking powder and ½ tsp salt into a large bowl and mix together thoroughly. Whisk the eggs and sugar in the bowl of a stand mixer until really pale and fluffy, about 4 mins. With the mixer still whisking, slowly pour in the olive oil in a steady stream so that the mixture doesn't split. Once incorporated, scrape in the orange purée and whisk to combine, then add the dry ingredients, combining until you have a smooth batter. Pour the batter into the cake tin and bake for 55 mins to 1 hr 5 mins until a skewer inserted into the middle comes out clean.
• Cool in the tin on a wire rack while you make the syrup. Combine the sugar, orange juice, lemon juice, cardamom and 30ml water in a pan. Bring to the boil, stirring until the sugar has dissolved, then add the rosemary. Turn off the heat and infuse for at least 30 mins.
• Use a skewer to poke holes in the top of the cake, then pour over the syrup. Allow to settle for 5 mins or so, then slice and serve with some natural yogurt or crème fraîche, if you like.

BLOOD ORANGE OLIVE OIL UPSIDE DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Grease a round loose-bottomed 9-inch (23-centimeter) cake pan with cooking spray and line the bottom with parchment paper.
• In a small bowl, mix the brown sugar and water to make a thick paste. Spread this thinly and evenly onto the base of the cake pan and set aside.
• Zest 1 orange and add this to a large bowl with the superfine sugar. Rub the zest into the sugar with your fingertips until the zest is evenly distributed. Set aside.
• Slice both oranges as thinly as you can with the skin on and arrange the slices on top of the brown sugar base in the cake pan. You can cut some of the slices in half to create a different pattern and to fill in all the gaps.
• Add the yogurt to the bowl with the superfine sugar and whisk briefly to combine. Whisk in the eggs and olive oil. Stir in the flour, baking powder, baking soda and salt until smooth. Gently pour the batter on top of the orange slices, being careful not to disturb the oranges underneath.
• Bake for 30 to 35 minutes, or until the sponge is firm to the touch and golden brown. Leave the cake in its pan to cool completely before attempting to turn it upside down. Serve with creme fraiche.

ORANGE AND OLIVE OIL CAKE

Steps:

• For the cake: Preheat the oven to 400 degrees F. In a small bowl, combine the 2 teaspoons flour and 1/2 teaspoon sugar. Brush an 8-inch round cake pan with olive oil and then dust with the flour-sugar mix.
• With a stand mixer fitted with the whisk attachment, beat the eggs on high speed with the 1 1/3 cup sugar until they turn opaque, 3 to 4 minutes. Switch to the paddle attachment and add the milk, the 1/2 cup olive oil, the cream and orange zest. Mix the 1 1/3 cup flour, the yeast and salt together and incorporate into the batter, scraping down the sides as needed. Combine well, 2 to 3 minutes. Allow the batter to rest in a warm place 10 to 15 minutes.
• Pour the batter into the prepared cake pan and bake until toothpick inserted comes out clean, 30 to 35 minutes. Remove from oven allow to cool in the pan 10 minutes. Run a small knife around the edge of the pan, turn the pan over, tapping if necessary to release the cake, and place on a rack and allow to cool completely. Once cool, invert and place on a rimmed cake plate.
• For the syrup: Remove the zest from the orange using a peeler, avoiding the pith, and place in a medium saucepan with the orange juice and sugar. Cook over medium heat until a thick syrup forms, 45 minutes to 1 hour.
• Strain and discard the zest strips. Pour 1/2 the syrup over the cooled cake, and then pierce the surface with a fork to allow the syrup to soak into the cake. Return the remaining syrup to the stove and continue to reduce until very thick and syrupy, an additional 15 to 20 minutes.
• For the toppings: In a small skillet, lightly toast the pine nuts over medium heat until just starting to color, 3 to 4 minutes. Roughly chop the pine nuts.
• Arrange the segmented oranges around the outside edge of the cake and place a small fan of them in the center. Garnish with the pine nuts and drizzle with the reduced syrup. Cut into slices and serve with creme fraiche.

ORANGE OLIVE OIL CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
• Mix together the sugar and eggs in a medium bowl with a hand mixer on medium speed until blended and light. Drizzle in the olive oil and vanilla and mix until light and smooth. Add the orange juice and zest and mix well. Sift together the flour, baking powder, baking soda and salt in another medium bowl. Add the flour mixture half at a time to the wet ingredients and mix on low just to incorporate. Pour into the prepared cake pan and bake, 25 to 30 minutes. Let the cake cool 15 minutes, dust with confectioners' sugar and serve.

ORANGE OLIVE OIL POUND CAKE

Steps:

• Preheat the oven to 325°F. Butter a 9 × 5-inch loaf pan.
• In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the eggs and 1 cup of the sugar. Whisk in the olive oil, milk, brandy, liqueur, lemon zest, orange zest, and 1/4 cup of the orange juice. Add the dry ingredients and whisk to combine. The batter is wet. It's okay.
• Pour the batter into the loaf pan and bake for 1 hour 5 minutes to 1 hour 10 minutes, until a cake tester inserted in the cake comes out clean. You will smell the cake when it is done. Remove the cake from the oven and let cool enough to handle, then flip over onto a rack to cool thoroughly.
• Meanwhile, in a small bowl, combine the remaining 1/4 cup sugar and 1/4 cup orange juice. Turn the cake right side up. Using a pastry brush, brush the glaze all over the cake. Allow the glaze to harden some before serving.