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March 15, 2011

Living in the CSA: Blood orange olive oil cake recipe

It's SarahKK, back with today's cooking-the-CSA report. I'll note again that I'm taking part in an early-bird CSA that does exchanges with other East Coast farms during this part of the year, which is why today's ingredient, blood oranges, isn't exactly local.

But if you make this cake, you won't care. It's another one from Smitten Kitchen, and boy does she know her baked goods. This butter-free loaf cake is moist and not overly sweet (not that I have anything against sweet, but the flavor is refreshing).

Check it out:

Blood Orange Olive Oil Cake

Adapted from A Good Appetite by Smitten Kitchen

Butter for greasing pan
3 blood oranges
1 cup (200 grams or 7 ounces) sugar
Scant 1/2 cup (118 ml) buttermilk or plain yogurt
3 large eggs
2/3 cup (156 ml) extra virgin olive oil
1 3/4 cups (219 grams or 7 3/4 ounces) all-purpose flour
1 1/2 teaspoons (8 grams) baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Honey-blood orange compote, for serving (optional, below)
Whipped cream, for serving (optional)

Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan. Grate zest from 2 oranges and place in a bowl with sugar. Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar.

Supreme an orange: Cut off bottom and top so fruit is exposed and orange can stand upright on a cutting board. Cut away peel and pith, following curve of fruit with your knife. Cut orange segments out of their connective membranes and let them fall into a bowl. Repeat with another orange. Break up segments with your fingers to about 1/4-inch pieces.

Halve remaining orange and squeeze juice into a measuring cup; you’ll will have about 1/4 cup. Add buttermilk or yogurt to juice until you have 2/3 cup liquid altogether. Pour mixture into bowl with sugar and whisk well. Whisk in eggs and olive oil.

In another bowl, whisk together flour, baking powder, baking soda and salt. Gently stir dry ingredients into wet ones. Fold in pieces of orange segments. Pour batter into prepared pan.

Bake cake for 50 to 55 minutes, or until it is golden and a knife inserted into center comes out clean. Cool on a rack for 5 minutes, then unmold and cool to room temperature right-side up. Serve with whipped cream and honey-blood orange compote (below), if desired.

Honey-Blood Orange Compote: Supreme 3 more blood oranges according to directions above. Drizzle in 1 to 2 teaspoons honey. Let sit for 5 minutes, then stir gently.

Notes: I didn't make the compote for this because I ran out of blood oranges and frankly, we ate the cake too fast. But I bet it's awesome. Also, I think my blood oranges must have been smaller than the ones used in the original recipe because I didn't end up with many chunks. I followed the instructions in this food52 video on supreming oranges, and their segments were much more substantial than what I was working with. Still, it was good. Oh, and speaking of blood, tomorrow's recipe is an amazing beet soup. But being beet soup, it pretty much looks like a bowl of blood. Brace yourselves.

(Photo by me)
Posted by Sarah Kickler Kelber at 11:04 AM | | Comments (0)
Categories: CSA, Living in the CSA, Recipes
        

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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