Olive Oil Cake With Vanilla Oranges

Olive Oil Cake With Vanilla Oranges
Jonny Valiant
A not-too-sweet cake flavored with olive oil gets finished with vanilla-infused orange segments and rich cream.

Get the recipe
.
Serves 8
preparation
20
minutes
cooking
180
minutes

Ingredients

3/4
cup
olive oil, plus more for the pan
1 1/2
cups
all-purpose flour, spooned and leveled, plus more for the pan
3/4
cup
finely ground cornmeal
1/2
teaspoon
baking powder
1/2
teaspoon
baking soda
1/2
teaspoon
kosher salt
3/4
cup
buttermilk
2
large eggs
1 3/4
cups
sugar
2
blood oranges or navel oranges
1/2
teaspoon
pure vanilla extract
mascarpone or sweetened whipped cream, for serving

Directions

  1. Heat oven to 350° F. Oil an 8-by-4-inch loaf pan and dust with flour, tapping out the excess.
  2. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. In a medium bowl, whisk together the olive oil, buttermilk, eggs, and 1½ cups of the sugar; add to the dry ingredients and mix just until combined (do not overmix).
  3. Transfer the batter to the prepared pan and bake until golden and a toothpick inserted in the center of the cake comes out clean, 50 to 55 minutes. Let cool for 20 minutes in the pan, then transfer to a wire rack to cool completely.
  4. Meanwhile, cut away the peel and pith of the oranges: Working over a small bowl, cut along both sides of each orange segment, releasing the segments into the bowl. Toss the orange segments with the vanilla and the remaining ¼ cup of sugar. Let sit for at least 30 minutes and up to 2 hours, tossing occasionally.
  5. Serve the cake, sliced, topped with the oranges and mascarpone.

 

Dawn Perry
February 2012

Nutritional Information

  • Per Serving
  • Calories 547
  • Fat 23 g
  • Sat Fat 4 g
  • Cholesterol 56 mg
  • Sodium 275 mg
  • Protein 6 g
  • Carbohydrate 80 g
  • Sugar 48 g
  • Fiber 2 g
  • Iron 2 mg
  • Calcium 61 mg
What does this mean? See Nutrition 101.