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Prep time
35 hours
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Cook time
1 hour
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Makes
a 9 inch cake
Author Notes
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
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Ingredients
- Roasted Oranges Puree
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10
mandarin or clementine oranges
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slosh
extra virgin olive oil
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pinch
sugar
- Wet and dry ingredients
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1 2/3 cups
all purpose flour
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1/3 cup
finely ground almonds
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1 3/4 cups
sugar
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1 teaspoon
kosher salt
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1/2 teaspoon
baking powder
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1/2 teaspoon
baking soda
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1 cup
extra virgin olive oil
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3/4 cup
whole milk
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1/2 cup
low fat milk
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1/3 cup
roasted orange puree
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1 1/2 tablespoons
grated orange zest
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1/4 cup
orange juice (from the roasted oranges)
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1/8 cup
Amaretto
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1/8 cup
Cointreau
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Olive oil cooking spray
Directions
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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.
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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.
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Reduce the oven to 350 degrees. Line a 9 inch springform with parchment paper on the bottom and spray with olive oil cooking spray.
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Whisk together the flour, toasted ground almonds, sugar, salt, baking powder and baking soda.
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In a separate, larger bowl, whisk together the olive oil, milks, pureed roasted oranges, orange zest, orange juice, Amaretto and Cointreau.
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Add the flour mixture to the olive oil mixture and whisk until they're combined.
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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.
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Let cool a few minutes before removing the springform ring.
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