This is one of my absolute favorites. The hint of cardamom adds complexity to the orange marmalade flavor. The texture due to the olive oil is just fantastic. It's a very grown-up cake. A perfect ending for summer dinner parties.
Let me know what you think.
- Candace
Ingredients:
Orange slices
Cake
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2/3 cups granulated sugar (120g)
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1 tablespoon vanilla extract
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1 tablespoon orange zest
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1 tablespoon orange juice
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2 eggs
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1/2 cup California extra virgin olive oil (65g)
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1 cup minus 1 tablespoon all purpose flour (105g)
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1 teaspoon ground cardamom
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1/4 teaspoon baking soda
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1/2 teaspoon baking powder
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small pinch of salt
Wash and dry the oranges. Heat water, 2 cups of sugar over medium heat. Slice the oranges thinly into uniform slices, discard the ends after squeezing for the tablespoon of orange juice in the cake ingredients, and cook in the sugar syrup over medium-low heat for 10 minutes. Turn off the heat and leave the oranges in the syrup and cool until manageable. Drain the orange slices, reserving the syrup.
Preheat the oven to 350F. Oil a 9" cake pan with olive oil, line bottom and sides with parchment and lightly oil again.
Combine first 5 ingredients, whisk well. Slowly drizzle in the olive oil until combines. Sift dry ingredients into wet, stir to combine. Let sit for at least 5 minutes.
Evenly layer all of the orange rounds in the bottom of the cake pan. Pour cake batter over and gently smooth until even. Bake for aproximately 30 minutes or until a toothpick comes out clean.
Allow to cool for at least 20 minutes and turn out onto cake plate. Gently glaze the orange slices with a tablespoon or so of the reserved syrup. Remove parchment paper and slice with a sharp knife. Serve with vanilla ice cream if desired.
Tip: Remaining syrup can be used to flavor and sweeten sparkling water or iced tea.