Last week I was on vacation in Naples, Florida.
Sun, sand, copious amounts of seafood, and lots of cooking.
Every year we buy or make a key lime pie and have it for dessert at least twice during the week. Not being a huge fan of key lime pie myself (gasp!), I wanted to do something different this year. A dessert with a primary ingredient of sweetened condensed milk just doesn’t impress me. Go ahead, you can call me a snob.
I wanted to make something this year that really celebrated one of Florida’s greatest assets – the orange. So I did some research and found an incredible Olive Oil Orange cake recipe. The blogger I borrowed it from had just returned from a trip to Naples, Italy, and was inspired by the citrus fruit there as well. This cake uses an entire orange, rind and all, so it seemed a perfect match for my intentions. I also really love olive oil in desserts. In fact, I started swapping out butter for olive oil in many of my cookies and cakes long before I realized other people were doing it too!
This recipe is really quite simple, just a bit time consuming in the beginning, but absolutely worth the extra effort. I halved the cake recipe, as there were only 5 of us and we were leaving very soon, so the recipe below will actually make a cake twice the size of mine. I did not, however, halve the frosting recipe. One of the best decisions I’ve made in a long time …
Totally beautiful and delicious dessert. Please let me know how you like it when (not if) you make it. 🙂
I realize the picture quality isn’t the best, but still, how good does that ganache look cascading down the sides of the orange cake?
Orange-Olive Oil and Chocolate Cake, with flaked salt
Makes one 8 x 3-inch round cake
Recipe courtesy of Desserts for Breakfast
- 2 medium-sized oranges
- 2 1/3 cups (467 gr) sugar
- 2 1/2 cups (350 gr) flour
- 2 tspn baking powder
- 1 tspn baking soda
- 1 tspn salt
- 1 tspn vanilla extract
- 2 tspn orange blossom water
- 4 eggs, at room temperature
- 6 Tbspn extra virgin olive oil
- 1 Tbspn fresh orange juice
- 5 oz (142 gr) unsweetened chocolate
- 8 Tbspn butter
- 1 cup + 1 Tbspn (215 gr) sugar
- 1 cup heavy cream
- 1 tspn vanilla extract
- flaked finishing salt
- Make the cake. In a pot, bring 6 cups of water to a boil.
- Trim 1/2-inch from the tops and bottoms of each orange. Once the water is at a boil, submerge the oranges and cook briefly, about 1 minute. Drain the oranges, discard the water, and repeat the boiling, cooking, and draining two more times.
- Combine the blanched oranges, 1 cup (200 gr) sugar, and 4 cups water over medium heat. Cook for about 30 minutes while stirring frequently until the sugar dissolves and the orange rinds are fork-tender. Let cool until room temperature.
- Drain the oranges and remove the seeds. Reserving the cooking liquid for glaze.
- Preheat the oven to 350 degrees F. Grease and flour a 8 x 3-inch cake pan and set aside.
- In a bowl, mix to combine the flour, baking powder, baking soda, and salt.
- In a food processor, blend the cooked oranges (including rind) until a chunky puree.
- Add the remaining sugar, eggs, vanilla extract, 1 tspn orange blossom water, and flour mixture. Process for 2 minutes until well-incorporated.
- Gradually drizzle in the olive oil and process until incorporated.
- Pour the batter into the prepared cake pan. Bake for 40 – 45 minutes, until a toothpick inserted into the center of the cake comes out cleanly. Remove from the oven and let cool on a wire rack.
- Meanwhile, mix to combine 2 Tbspn of cooking liquid, 1 tspn orange blossom water, and orange juice. Remove the cake from the pan. Poke the top of the cake all over with a skewer or fork and brush the liquid on the cake. Let cool completely on a wire rack.
- Make the frosting. Chop the chocolate and butter and set aside.
- In a saucepan, bring the sugar and heavy cream to a boil over medium heat. Reduce the heat to low and simmer for 6 minutes. Do not let the saucepan overflow.
- Remove from heat and stir in the chocolate and butter until melted.
- Stir in the vanilla extract. Let the frosting cool completely, whisking occasionally during cooling. Once completely cool at room temperature, the frosting will be spreadable.
- Sprinkle the frosted cake with finishing salt.