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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 504.7
  • Total Fat: 17.1 g
  • Cholesterol: 72.3 mg
  • Sodium: 572.0 mg
  • Total Carbs: 84.8 g
  • Dietary Fiber: 1.4 g
  • Protein: 6.5 g

View full nutritional breakdown of Olive Oil Cake with Candied Orange calories by ingredient
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Olive Oil Cake with Candied Orange

Submitted by: SKINNYMINTY

Introduction

Lovely, elegant, and rich cake from Bonappetit.com. A little labor intensive to make but worth it! Olive oil, cardamom, and candied orange make this cake outstanding. The calories and carbs a little artificially high since I included all of the syrup in the totals. I really only put about a half a cup of syrup over the cake, then drizzled a little more over each piece when serving. Lovely, elegant, and rich cake from Bonappetit.com. A little labor intensive to make but worth it! Olive oil, cardamom, and candied orange make this cake outstanding. The calories and carbs a little artificially high since I included all of the syrup in the totals. I really only put about a half a cup of syrup over the cake, then drizzled a little more over each piece when serving.
Number of Servings: 8

Ingredients

    Candied Orange Syrup
    1 c sugar
    3/4 c orange blossom honey
    3 tbsp green cardamom pods crushed
    1 small orange thinly sliced

    Cake
    1/2 c olive oil plus more for brushing
    1 c all purpose flour
    1/2 c semolina flour (pasta flour)
    1.5 tsp baking powder
    1 tsp ground cardamom
    1/2 tsp kosher salt
    1/4 tsp baking soda
    1/2 c sugar
    3 large eggs separated
    2/3 c plain whole milk yogurt
    1.5 tsp grated orange zest
    1 tsp vanilla extract
    Chopped unsalted pistachios, lightly roasted


Directions

Candied orange syrup
(This can be made the day ahead, keep syrup in covered container and slices separate)
Line a baking sheet with parchment paper. Bring sugar, honey, cardamom, and 3 cups water to a boil in a medium heavy saucepan, stirring until sugar dissolves. add orange slices. reduce heat to medium low and simmer turning oranges occasionally until tender and syrup is reduced to about 3.25 c. Arrange orange slices in a single layer on a perpared baking sheet. Remove cardamom pods and seeds, strain syrup.

Cake
Preheat oven to 350, brush pan with oil. whisk both flours and next 4 ingredients in a medium bowl. Using an electric mixer, beat 1/4 c sugar with 1/2 c oil in a large bowl for 1 minute. beat in yolks, then flour mixture. beat in yogurt, zest, and vanilla. using clean dry beaters, beat egg whites in another medium bowl until soft peaks form. gradually beat in remaining 1/4 c sugar until firm peaks form. fold egg whites into batter just to blend in 2 additions. transfer to prepared pan, smooth top.
Bake cake until a toothpick inserted into center comes out clean, about 25 minutes. pierce hot cake all over with a metal skewer. slowly drizzle 3/4 c warm syrup all over. when syrup is absorbed, slowly pour 3/4 c more syrup over. reserve remaining syrup for serving. let cake cool in pan on a wire rack. arrange candied orange slices over top. sprinkle pistachios over top. cut into wedges and serve drizzled with more syrup.

Serving Size: Makes 1 9inch round cake

Number of Servings: 8

Recipe submitted by SparkPeople user MAUI419.






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