I had some trouble trying to supreme the blood oranges – maybe the ones we get on the east coast are too small, but I generally ended up removing as much of the white membrane as I could and then chopping up what was left. Fifty-five minutes seems to have been too long for mine–it looks too dark and maybe a teeny bit burnt on top. i cant eat citrus fruits. I chose to use Marquis de Valdueza estate bottled extra virgin oil for it’s mild, more delicate flavor and notes of almond. Olive oil in cake?! Line the bottom of the pan with around of parchment paper and smooth it to eliminate air bubbles. Add buttermilk or yogurt to juice until you have 2/3 cup liquid altogether. I was a little nervous it would be boring because I’m a put-all-the-toppings-on-my-sundae kinda girl, but here simple doesn’t mean dull. RE: Olive oils: I fully endorse Trader Joe’s Extra Virgin Kalamata Olive Oil. Blood oranges are hands down my absolute favorite citrus and possible my favorite fruit all together! The little orange pieces reminded me of baked treats with whole cranberries or tart raspberries inside; I can’t imagine the cake would have been as good without them. But you have my word that this is a wonderful cake with or without the best olive oil money can buy. I substituted four 2.5 inch lemons and didn’t adjust the sugar since they weren’t too tart and I don’t like overly-sweet, and the cake was inhaled before I could say ‘compote’. I just wanted to report that I made it successfully with meyer lemons (which are falling off of trees and rolling down the streets here in no Cal). The bottom stuck to the pan, though. Made this cake for my mom’s birthday, and tried it with 3/4 cup whole wheat flour substituted. I like Colavita because it’s mild and not expensive. My birthday is coming up next month, and since there’s usually a slew of oranges available year-round in Southern California, I’ll definitely make this for a cake! Since you are using only oil. Blood Orange Olive Oil Cake with Orange Bitters Glaze (Serves 8-10) FOR THE CAKE Butter, for greasing the pan 3 or 4 blood orange Expect it will be even better fully cooled and flavors blooming. Blood oranges just hit our local (northern) supermarket. While the bread cools, mix together the powdered sugar and blood orange juice to make the glaze. Grease a 9-by-5-inch loaf pan. Or maybe the cupcake size made the batter solidify faster in the oven, giving less time for pieces to quicksand their way down? One year ago: Ginger Fried Rice I did use all the segments & it tasted awesome & wasn’t overwhelming. I was set on lemon yogurt anything cake, but now I know it has to be this. Nobody has mentioned this, but I did (and gulped) when I read it, and that’s that this cake uses more fat than your average loaf cake, which usually gets by with 1 stick of butter or a 1/2 cup oil. It baked for exactly 50 minutes and came out perfectly moist. Thank you for another recipe I can count on! I’m glad someone did all the experimenting for me! In your kitchen and on your dime, use whatever you’re comfortable with. It called for oil and, being a good little Italian who had never baked before, I used olive oil instead of canola. This morning I tried again with Meyer lemons. When I took a bite of the cake still warm from the oven, I knew I had hit on something wonderful. I made this cake a few days ago and am finishing it for breakfast… yum! Blood oranges, brilliant addition to olive oil cake. I was forced to substitute oranges and tangelo’s for the blood oranges (Vegas produce is not great.) I did make it. I was tempted to make them into cupcakes but decided not to at the last minute! Other than that, the cake was wonderfully moist and the crumb was perfect. And now that i made it three time i know the recipe by heart and will definitely be able to make it again ;). Blood orange … Oh me, oh my! To try to make it slightly more heart-healthy, I am going to make it with whole wheat pastry flour and one less egg yolk. I’m going to try this with Blood Orange infused Olive oil I purchased at a store in Chicago last time I visited!!! I have been wanting to try an olive oil cake for a couple months now, and love blood oranges. I’ve been a little obsessed with an orange-olive oil cake recipe that I found in Saveur magazine that’s topped with sea salt. I’ve been waiting for an olive oil cake to “speak” to me, and this is the one! (I’m thinking your “It’s Tuesday” excuse might fit the bill) This cake is moist and sweet with a delicate, yet crisp crust on the top. I was super excited when I saw this post and tried it tonight. Amy — They’re folded in, broken up or chopped small enough that they’re not very visible after baking. I made the cake three days ahead, refrigerating it (well-wrapped) for about half the time. Repeat with another orange. Surely you meant *butter* a 9×5 loaf pan? She is so talented and her recipes very approachable. And it was fabulous. and baked for about 25 minutes. And I agree, sometimes healthy fats are the way to go. Hope to hear from someone. And above all else, I wanted it to be plain, simple, maybe a little zest for flavor but more less, about the olive oil which needs little in the way of a supporting cast. I can’t wait to try this. Yum! My 20 year old son (yes, i said 20 year old son) made this last week, and it was divine! 1/3 cup light brown sugar. (Kinda tired of peeling and eating them at work. I saw this recipe in the new york times last week for coconut olive oil brownies! I feel like I’m there with you. Next time, I’ll be trying the compote! This is a great, easy to put together cake, and feels healthy made with olive oil. it has a complex flavor that the adults for the adults to savor, but was simple enough for kids to enjoy. I’ll stick with my tried and true Barefoot Contessa orange pound cake and try subbing in blood oranges. I made this cake yesterday, and I should say, I love it. I’m totally into blood oranges lately. Okay I am a real fan of your blog, but dont comment much. Am so excited to eat this cake however I’m worried that my segments are too large. Any ideas? In spite of cooking this a little too long, it was very moist in the center, the substitutions worked beautifully and I felt “normal” to be able to eat something so yummy! OK, I just now made this. It was so rich and soft. Here is the link: http://www.foodnetwork.ca/ontv/shows/Chef-at-Home/recipe.html?dishID=10448&titleid=82664. Help! As soon as I read this, I knew I would make it to take to a hostess this weekend. segmenting an orange—you will end up w/ small pieces as you lose just a wee bit of orange that kind of sticks to the membrane- a sharp knife is an absolute must to cleanly slicle as close to the membrane as possible to get that little segment out. On olive oil cakes.. my husband is from Rome.. yes, that Rome, in Italy, and when we visit his family, I can tell you that we ONLY use olive oil in our cakes; I have never seen his mother even buy butter(actually only for pie crusts). Beth. One change I made this time was to omit all but one segment of orange. 1 cup (200 grams or 7 ounces) sugar Drizzle in 1 to 2 teaspoons honey. LOVE IT!!! I just bought this loaf pan by nordicware…..Deb – what kind of loaf pan do you use? It’s often just what I need to get me through the NYC mid-winter doldrums. This is indeed very close to what we’ve been baking in Spain for quite a long time. I made this tonight and it turned out excellently (even with the caveat that I didn’t have a full 1/2 of olive oil on hand and had to make up the volume with some canola). Blood orange olive oil cake is moist and easy to make using pantry ingredients, premium Greek extra virgin olive oil, Greek yogurt, and flavored from three different parts of the blood orange; orange juice, orange segments (flesh); and the zest. I made this over the weekend, substituting maracuyá (sour passion fruit) for the blood oranges, and adjusting for altitude (halving leavening ingredients, decreasing sugar by 1 tbsp and adding a scant 1/4 C more flour). I do not care what is in it (I prefer not to think about it), all I know is that I spray up the inside of a baking pan and nothing sticks, ever. 3 blood oranges I made it and it has a gorgeous dark crispy crust. Also added chocolate chunks (because I can’t help myself), and it is a wonderful combination — no surprise there. 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