Candied Blood Orange Olive Oil Yogurt Cake

Candied Blood Orange Olive Oil Yogurt Cake

posted in Bakes, Cake, Candy, Recipes, Seasonal on with 5 Replies

Ahhh, blood orange. This sweet, sour, tangy and unbelievably bright citrus fruit is bursting with juicy flavor that is reminiscent of an orange, tangerine and lemon, all they while drenched in its own crimson uniqueness.

Cake is often treated as a vehicle for frosting. Not here. Not this bake. Not this cake. This Candied Blood Orange Olive Oil Yogurt Cake is one of the most deeply flavorful and gratifying cakes I have ever created. The fruity intense flavor of the extra virgin oil, with the tang of the yogurt and sweet sour bite of the blood orange is an incredible symphony when married together.

This recipe makes one 9 inch or 10 inch cake, or 10-12 cakelettes.

Ingredients for candied blood oranges:

3 blood oranges, thinly sliced, preferably organic

1 cup (200 grams) granulated sugar

1/2 cup (118 ml)  water

Ingredients for cake:

2 cups (260 grams) all-purpose flour, preferably unbleached

3/4  (150 grams) cup sugar

2 teaspoons baking powder

1/2 teaspoon fine sea salt

1/2 teaspoon ground cardamom

1/2 cup (57 grams) unsalted butter, melted

1/2 cup of (118 ml) extra virgin olive oil

1 cup (245 grams) whole plain yogurt, at room temperature

2 large eggs at room temperature, preferably organic 

zest of one blood orange

How to use them:

Preheat oven to 325°F (163°C). Liberally spray the cake pan or ramekins you are using with a non-stick cooking oil spray.

Make the candied oranges by whisking together the sugar and water in a large sauce pan.  Heat on medium heat until slightly thickened, about 5 minutes. Gently add the orange slices and simmer on low heat for an additional 3 minutes and then remove from the heat.  Candied Blood Orange Cake (3)Layer the cake pan with the slices covering the entire bottom of the pan and gently pour 1/2 cup of the remaining syrup over the slices.Candied Blood Orange Cake (6) If using the ramekins, add a single slice of the candied blood orange and top with a tablespoon of the syrup.Candied Blood Orange Cake (5)For the cake, prepare your wet and dry ingredients.Candied Blood Orange Cake (1)Whisk the dry ingredients, the flour, sugar, baking powder, salt and cardamom together until well combined. Whisk together the wet ingredients, the butter, olive oil, yogurt and eggs until combined into a homogeneous mixture, about 2 minutes.Candied Blood Orange Cake (2)Fold the dry ingredients into the wet ingredients only until just combine, do not over mix. Candied Blood Orange Cake (7)Add the blood orange zest and gently fold until just combined.Candied Blood Orange Cake (8)Scoop the batter about 2/3 of the way up the ramekins, or a 9 or 10 inch cake pan.Candied Blood Orange Cake (11)Bake the ramekin cakelettes for 25 minutes until just baked and a cake testing skewer or toothpick comes out clean or with a few crumbs. Remove from the oven and cool on a baking rack.Candied Blood Orange Cake (13)Allow to cool for 15 minutes and then turn over onto a serving plate.Candied Blood Orange Cake (15)If using a cake pan, bake for 32-37  minutes until just baked and a cake testing skewer or toothpick comes out clean or with a few crumbs. Remove from the oven and cool on a baking rack for 15 minutes, and then turn over onto a cake plate to serve.Candied Blood Orange Cake (16)The candied blood oranges are heavenly in scent and delectable in taste. The slight hint of the olive oil, tang of the yogurt and exotic fragrance of the cardamom are intoxicating .Candied Blood Orange Cake (18)This is hard to resist on its own, but even more so with a scoop of this Meyer Lemon Ice Cream adorning it!

5 Comments on “Candied Blood Orange Olive Oil Yogurt Cake

  • Hi Effie, gorgeous looking cake! I would love to try this recipe. Is there a printable version of this? Many thanks!

    Reply
    • Merci for the kindness dearest Rej and for reaching out. My goal for this blog was to have it focus on reaching technique and hopefully sharing a step by step written and visual tutorial of each recipe. That does not lend itself to the traditional printable format. However, I’m more than happy to send you printable text format of you’d like!
      Thank you again friend for reading the blog, I am always beyond humbled by my readers.

      Reply
  • I’m stuck at your website now after being drawn in by the Roasted Milk Ice Cream recipe. There are so many interesting, innovative and original recipes here, you almost make me wanna go back into the food biz. Almost. Home will have to be the place that I delve into your treasure trove of recipes though, I’ve done my time on the front lines, I cook for friends and family now and that’s enough.

    This Olive Oil Yogurt cake I’m sure is a big hit and I hope lots of folks try it out. There are so many great sounding recipes here, I will be busy for quite awhile trying them out. You clearly have a natural ability here. Thanks so much for sharing with us. With you on the scene, perhaps we can convince Ms. Stewart to finally take a bow and leave us alone. Your recipes and site are so superior to anything she is hawking, and yours seem truly heartfelt and original.

    It’s so good to see such great things coming from someone who clearly loves what they are doing. Your family must be very spoiled to be the recipients of so much love. Feed someone is an ultimate act of love. Your hard work not only nourishes them but can bring such great pleasure, reinforced sometimes by silence as a meal is devoured like a pack of wolves, sometimes by the string of superlatives they reach for to describe the great pleasure they experience by receiving your offering, but always by a clean plate. I’m sure your plates are worn by the efforts to get every last bit of food and leave nothing behind.

    Thanks again for sharing your wonderful mind for food with us. We are all the better, and perhaps fuller, for having visited with you here.

    Cheers!

    Reply
    • Darrin,

      Thank you and much gratitude. Truly, your sentiments mean so much, that I find myself at a loss for words (and if you ask anyone that knows me, this does not happen!). Sitting here typing words on the other side of a screen, not only not knowing who may read them, but honestly having no expectation that any will, one does not have a sense of how these seemingly benign words will be received. I am beyond grateful to know that perhaps just a bit of my love and passion for this craft can be felt by others. Thank you for this gift and for taking the time to write such humbling sentiments.

      Merci,
      Effie

      Reply

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