Wednesday, May 19, 2010
First of all, I must apologize for the big gap in new posts. I have tons of excuses (selling our condo, moving in with FIL, buying a new house, moving, unpacking, three square business picking up...) but really none of that matters, because I am back in the kitchen!
I was so excited to host my first event in the new house (in my new dining room, on my brand new table) and Mother's Day was the perfect occasion. We had 8 family members attend, ate lots of food, and enjoyed the wonderful company. I must say this cake was the highlight of the meal and I have made it again since (which is saying a lot).
Mother's Day Menu:Homemade Sausage Patties
Homemade Granola and Yogurt
Baked French Toast
Asparagus Quiche
Fruit Salad
Cranberry & Chocolate Chip Scones (brought my Gram)
Orange Scented Olive Oil Cake
Orange Scented Olive Oil Cake
Source: Saveur May 2010
2 oranges
Source: Saveur May 2010
2 oranges
2 1⁄3 c. sugar
Unsalted butter, for greasing
2 1⁄2 c. flour, plus more for pan
2 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla extract
4 eggs
6 tbsp. extra-virgin olive oil
1⁄4 c. fresh orange juice
1⁄4 c. confectioners' sugar
Sea salt, for garnish
Trim about 1⁄2" from the tops and bottoms of oranges; quarter oranges lengthwise. Bring 6 cups water to a boil in a 4-qt. saucepan; add oranges. Bring water back to a boil; drain. Repeat boiling process twice more with fresh water.
Put oranges, 1 cup sugar, and 4 cups water into a 4-qt. saucepan over medium-high heat. Cook, stirring often, until sugar dissolves and orange rind can be easily pierced with a fork, about 30 minutes. Remove pan from heat and let cool to room temperature.
Put oranges, 1 cup sugar, and 4 cups water into a 4-qt. saucepan over medium-high heat. Cook, stirring often, until sugar dissolves and orange rind can be easily pierced with a fork, about 30 minutes. Remove pan from heat and let cool to room temperature.
Heat oven to 350°. Grease a 10" round cake pan with butter and dust with flour; line pan bottom with parchment paper cut to fit. Set pan aside. Whisk together flour, baking powder, and baking soda in a medium bowl and set aside.
Remove orange quarters from syrup, remove and discard any seeds, and put oranges into the bowl of a food processor. Pulse until oranges form a chunky purée, 10–12 pulses. Add remaining sugar, reserved flour mixture, vanilla, and eggs and process until incorporated, about 2 minutes. Add olive oil; process until combined.
Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 40–45 minutes. Let cool for 30 minutes.
Remove orange quarters from syrup, remove and discard any seeds, and put oranges into the bowl of a food processor. Pulse until oranges form a chunky purée, 10–12 pulses. Add remaining sugar, reserved flour mixture, vanilla, and eggs and process until incorporated, about 2 minutes. Add olive oil; process until combined.
Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 40–45 minutes. Let cool for 30 minutes.
In a small bowl, whisk orange juice and confectioners' sugar to make a thin glaze. Remove cake from pan and transfer to a cake stand or plate. Using a pastry brush, brush orange glaze over top and sides of cake; let cool completely. Garnish cake with salt.
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