I loved Maialino's Olive Oil Cake except it was a bit too oily. I wanted some more flavor and a bit less of the oily feel, but didn't want to change the texture too much, so I added some roasted oranges and almond flavor to balance it out. Up the orange to olive oil ratio to bring it more to the orange side if that suits you. I also ran out of whole milk, so I switched in some low fat milk and I liked that change so I ran with it. NOTE: Save the leftover orange puree - you can mix some honey in and serve it with the cake or use it for muffins or bread or almond butter and orange sandwiches ... —allison
a 9 inch cake
Roasted Oranges Puree
mandarin or clementine oranges
extra virgin olive oil
Wet and dry ingredients
1 2/3 cups
all purpose flour
finely ground almonds
1 3/4 cups
extra virgin olive oil
low fat milk
roasted orange puree
1 1/2 tablespoons
grated orange zest
orange juice (from the roasted oranges)
Olive oil cooking spray
In This Recipe
Make the roasted orange puree: Preheat the oven to 425. Cut the oranges in half and remove any pits. Lightly coat a quarter sheet pan with the slosh of olive oil and put the oranges on the sheet, cut side up. Sprinkle with a pinch of sugar. Roast until they're soft, with a bit of color on the bottom (about 30 minutes). Let cool and then squeeze out the juice and reserve it. Puree the oranges, skin and all, in a food process.
While the oven is still hot, put the ground almonds on a rimmed cookie sheet and toast until they just start to turn golden - about 5 minutes. They burn quick so watch out! Let cool.
Reduce the oven to 350 degrees. Line a 9 inch springform with parchment paper on the bottom and spray with olive oil cooking spray.
Whisk together the flour, toasted ground almonds, sugar, salt, baking powder and baking soda.
In a separate, larger bowl, whisk together the olive oil, milks, pureed roasted oranges, orange zest, orange juice, Amaretto and Cointreau.
Add the flour mixture to the olive oil mixture and whisk until they're combined.
Put the batter in the prepared pan and bake for about one hour, until the top has some color and a cake tester comes out clean. Check the cake after half an hour and if the top is browning too fast, cover it lightly with some tin foil.
Let cool a few minutes before removing the springform ring.