Orange Scented Olive Oil Cake
November 06, 2013
The beauty of baking is not just that intoxicating smell that fills your home, or that first sweet bite that wakens childhood memories. It's sharing the recipes and exchanging ideas. Passing down creations from generation to generation and filed away in your "go-to" recipe collection. We didn't always have cake when I was growing up, but when my mom baked, she always made coffee cake. Not exactly a 6 year old's favorite so to satisfy our sweet cravings she made an orange cake and used olive oil instead of butter. Served warm with Nutella or chocolate sauce, my siblings and I always looked forward to it. And like everything else, we evolved, and favored triple chocolate cakes, pistachio cake, berry, white chocolate and jam cake, and unique creations like lemon and black pepper chocolate. The orange cake tucked away in our memory. A few weeks ago, I was asked by the BBC Good Food Middle East team to create a celebration cake for their 6th birthday edition. They wanted a cake that reminded me of my childhood and of course, orange cake was the only thing that came to mind. And I realized, I haven't eaten or made that cake in years. I packed my KitchenAid and headed to my mom's kitchen. We modernized the recipe and created grown-up layer cake with milk chocolate ganache and an orange frosting to make it even more fragrant. While my piping skills are far from perfect, I frosted the cake in an old fashioned way with orange gel coloring... it is a celebration after-all. And was completely blown away when I found out my cake is on the cover of their October issue. Thank you BBC Good Food ME! I'm truly honored to be part of this feature :) google россияPrint
Orange Scented Olive Oil Cake
By November 6, 2013Published:
- Yield: 8 Servings
This orange and chocolate combination is pure indulgence. The olive oil adds to the fruity taste and keeps the cake fragrant, rich and moist. Perfect for celebrations.
- 255 grams granulated-white-sugar
- 2 eggs
- 115 ml olive-oil good quality, but not too strong of a taste
- 2 oranges zest oranges in advance
- 210 grams all-purpose-flour
- 1 teaspoon baking-soda
- 1 teaspoon baking-powder
- 1 teaspoon salt
- 115 grams butter
- 120 ml butter
- 450 grams powdered-sugar
- FOR THE CAKE: Grease and line three 23cm round baking tins and preheat the oven to 350F. In a large bowl, whisk eggs and sugar until pale yellow. Add olive oil, orange juice and orange zest and mix well. In a separate bowl, sift flour, baking powder, baking soda and salt. Add to olive oil batter and stir just until just mixed together – careful not to over-mix. Pour into prepared pan and bake for 40 to 50 minutes, until a tester inserted into the center of the cake comes out clean. Let the cake rest for several minutes, then carefully remove from the pan. Allow it to cool slightly on a wire rack.
- FOR THE GANACHE: While the cakes are baking, make the filling. Break up the milk chocolate, cut up the butter and drop them into a heatproof bowl placed over a pan of simmering water, stirring every so often to help them melt together. Once the butter and chocolate have melted and combined, remove the bowl from the heat and set aside. Pour the cream in a pan and place on a low heat, stirring occasionally until warmed through. Remove cream from the heat and stir through the chocolate and butter. Leave the mixture to cool, stirring it from time to time. After about 10-15 minutes cooling, the filling should be thick and glossy.
- FOR THE FROSTING: To make the orange cream, in a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough orange juice to achieve desired consistency. You want the cream to be thick but easy to pipe. Add your food coloring, mix well.
- TO ASSEMBLE: Put the ganache on one cake layer, add another cake, more ganache and then final cake layer on top. Make sure to leave some ganache for top of the cake but don't add it now. Put in the fridge to cool slightly. To frost the cake, use any decorating tip you like, fill a piping bag with the cream and frost the sides of the cake. Add the chocolate ganache on top and place back in fridge until ready to serve. Before serving, decorate with fresh orange slices and enjoy!