Though you may be forgiven for wondering, after baking this Sicilian dessert cake.
As the intoxicating aroma of sweet scented oranges and olive oil fill your home, you'll wonder.
Whole oranges are gently cooked in syrup until soft, and form the basis for this cake.
Olive oil is your fat of choice here, it's not weird at all, just utterly exotic and so perfectly complimentary to the orange flavour.
One word; heady.
So easy to put together, a child could do it, but be under no illusion, this is one seriously grown up dessert.
As the intoxicating aroma of sweet scented oranges and olive oil fill your home, you'll wonder.
Whole oranges are gently cooked in syrup until soft, and form the basis for this cake.
Olive oil is your fat of choice here, it's not weird at all, just utterly exotic and so perfectly complimentary to the orange flavour.
One word; heady.
So easy to put together, a child could do it, but be under no illusion, this is one seriously grown up dessert.
Read on for full recipe, and prepare to feel like the domestic god(dess) that you truly are.
Adapted from here:
SERVES 10–12
INGREDIENTS
For the preserved oranges:
2 oranges
1cup sugar
For the cake:
1 and 1/3 cup sugar
2 and 1⁄2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla extract
4 eggs
6 tbsp. extra-virgin olive oil
For the glaze:
1⁄4 cup fresh orange juice
1⁄4 cup Icing Sugar sugar
Sea salt
INGREDIENTS
For the preserved oranges:
2 oranges
1cup sugar
For the cake:
1 and 1/3 cup sugar
2 and 1⁄2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla extract
4 eggs
6 tbsp. extra-virgin olive oil
For the glaze:
1⁄4 cup fresh orange juice
1⁄4 cup Icing Sugar sugar
Sea salt
INSTRUCTIONS
Slice the very tops and bottoms off your oranges and cut each into quarters.
Bring 6 cups water to a boil in a 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 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.
2Heat oven to 170°. Grease and line a 24cm/10" springform pan with parchment paper.
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.
Add remaining sugar, the flour mixture, vanilla, and eggs and process until fully incorporated, about 2 minutes.
Stir in olive oil until combined. Pour batter into prepared pan; bake until done; about 40–45 minutes.
Let cool for 30 minutes in pan, the remove and transfer to a plate.
In a small bowl, whisk orange juice and icing sugar to make a thin glaze. Brush or drizzle orange glaze over top and sides of cake; let cool completely. Garnish cake with salt.
Slice the very tops and bottoms off your oranges and cut each into quarters.
Bring 6 cups water to a boil in a 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 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.
2Heat oven to 170°. Grease and line a 24cm/10" springform pan with parchment paper.
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.
Add remaining sugar, the flour mixture, vanilla, and eggs and process until fully incorporated, about 2 minutes.
Stir in olive oil until combined. Pour batter into prepared pan; bake until done; about 40–45 minutes.
Let cool for 30 minutes in pan, the remove and transfer to a plate.
In a small bowl, whisk orange juice and icing sugar to make a thin glaze. Brush or drizzle orange glaze over top and sides of cake; let cool completely. Garnish cake with salt.
RSS Feed
© Copyright monistical 2011 - All Rights Reserved