Orange-Olive Oil & Chocolate Cake

 
 
 INGREDIENTS:
makes one 8 x 3-inch round cake

for cake:

  • 2 medium-sized oranges
  • 2 1/3 cups (467 gr) sugar
  • 2 1/2 cups (350 gr) flour
  • 2 tspn baking powder
  • 1 tspn baking soda
  • 1 tspn salt
  • 1 tspn vanilla extract
  • 2 tspn orange blossom water
  • 4 eggs, at room temperature
  • 6 Tbspn extra virgin olive oil
  • 1 Tbspn fresh orange juice

for frosting:

  • 5 oz (142 gr) unsweetened chocolate
  • 8 Tbspn butter
  • 1 cup + 1 Tbspn (215 gr) sugar
  • 1 cup heavy cream
  • 1 tspn vanilla extract
  • flaked finishing salt

METHOD:

  1. Make the cake. In a pot, bring 6 cups of water to a boil.
  2. Trim 1/2-inch from the tops and bottoms of each orange. Once the water is at a boil, submerge the oranges and cook briefly, about 1 minute. Drain the oranges, discard the water, and repeat the boiling, cooking, and draining two more times.
  3. Combine the blanched oranges, 1 cup (200 gr) sugar, and 4 cups water over medium heat. Cook for about 30 minutes while stirring frequently until the sugar dissolves and the orange rinds are fork-tender. Let cool until room temperature.
  4. Drain the oranges and remove the seeds. Reserving the cooking liquid for glaze.
  5. Preheat the oven to 180 degrees C. Grease and flour a 8 x 3-inch cake pan and set aside.
  6. In a bowl, mix to combine the flour, baking powder, baking soda, and salt.
  7. In a food processor, blend the cooked oranges (including rind) until a chunky puree.
  8. Add the remaining sugar, eggs, vanilla extract, 1 tspn orange blossom water, and flour mixture. Process for 2 minutes until well-incorporated.
  9. Gradually drizzle in the olive oil and process until incorporated.
  10. Pour the batter into the prepared cake pan. Bake for 40 – 45 minutes, until a toothpick inserted into the center of the cake comes out cleanly. Remove from the oven and let cool on a wire rack.
  11. Meanwhile, mix to combine 2 Tbspn of cooking liquid, 1 tspn orange blossom water, and orange juice.  Remove the cake from the pan. Poke the top of the cake all over with a skewer or fork and brush the liquid on the cake.  Let cool completely on a wire rack.
  12. Make the frosting. Chop the chocolate and butter and set aside.
  13. In a saucepan, bring the sugar and heavy cream to a boil over medium heat. Reduce the heat to low and simmer for 6 minutes. Do not let the saucepan overflow.
  14. Remove from heat and stir in the chocolate and butter until melted.
  15. Stir in the vanilla extract. Let the frosting cool completely, whisking occasionally during cooling. Once completely cool at room temperature, the frosting will be spreadable.
  16. Sprinkle the frosted cake with finishing salt.
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