Oranges for Cake...and More

blood orangeNew York Times "A Good Appetite" writer, Melissa Clark, had to abstain from cow's milk dairy when her baby was diagnosed with gastroesophageal reflux. As it turned out, butter, proved to be the hardest for this self-proclaimed cake enthusiast to give up.

So what did she do? She decided to use oil in her cakes—and not vegetable oil (which most bakers are well familiar with)—but olive oil.

The result of her experimentation?

This delicious-sounding, quick and easy, Blood Orange Olive Oil Cake (and if you don't have blood oranges, regular oranges work just as well!).


The blood orange is a variety of orange that has beautiful blood-colored flesh. In my opinion, they aren't as sweet as a regular orange. So if you like your foods sweeter or blood oranges aren't on sale, I would just use ordinary oranges for this and the following recipes.

Blood Orange Olive Oil Cake from New York Times

3 blood oranges

1 cup sugar

Buttermilk or plain sheep's milk yogurt

3 large eggs

1 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2/3 cup extra virgin olive oil

1. Preheat oven to 350 degrees. Grease 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.

2. 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.

3. Halve remaining orange and squeeze juice into a measuring cup. You will have about 1/4 cup or so. 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.

4. In another bowl, whisk together flour, baking powder, baking soda and salt. Gently whisk dry ingredients into wet ones. Switch to a spatula and fold in oil a little at a time. Fold in pieces of orange segments. Scrape batter into pan and smooth top.

5. Bake cake for about 55 minutes, or until it is golden and a knife inserted into center comes out clean.

Here are some other citrus recipes from CafeMom and beyond...

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