photo by jessica attie
This delicious recipe for candied orange olive oil cake was given to us by our sweet friend Celine Ord of the blog Aquahaus. (We took the liberty of naming it after her!) Check out the full party where Celine served this amazing dessert here.
Recipe originally adapted from Epicurious.
Candied Orange and Syrup
1 cup sugar
3/4 cup honey
3 tablespoons green cardamom pods, crushed
2 oranges, thinly sliced (blood oranges if possible!)
1/2 cup orange blossom water
Line one baking sheet with parchment paper (this one is used for chilling the orange slices). Prepare another baking sheet for broiling the orange slices. Bring sugar, honey, cardamom, 1/2 cup of orange blossom water and 2 cups water to a boil in a medium heavy saucepan, stirring until sugar dissolves. Add orange slices. Reduce heat to medium-low; simmer, turning orange slices occasionally, until tender and syrup is reduced, about 40 minutes. Arrange orange slices in a single layer on one baking sheet and broil for 5 minutes, making sure not to burn the orange slices. Then transfer them to the prepared baking sheet for chilling. Make sure to remove cardamom pods and seeds when straining the syrup.
Tip: The syrup and oranges can be made the day ahead. Cover syrup and orange slices separately; chill. Return orange slices to room temperature and rewarm syrup slightly before using.
1/2 cup mild olive oil plus more for brushing
1 cup all-purpose flour
1/2 cup semolina flour
1 1/2 teaspoons baking powder
1 teaspoon ground cardamom
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup sugar, divided
3 large eggs, separated
2/3 cup plain whole-milk yogurt
1 1/2 teaspoon grated orange zest
1 teaspoon vanilla extract
Chopped unsalted pistachios, lightly toasted
Special equipment: 9"-diameter springform pan
Preheat oven to 350°F. Brush pan with oil. Whisk both flours, baking powder, ground cardamom, kosher salt, and baking soda in a medium bowl. Using an electric mixer, beat 1/4 cup sugar and 1/2 cup 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 cup sugar until firm peaks form. Fold egg whites into batter completely into batter, but don't over-mix. 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 or toothpick. Slowly drizzle 1/2 cup warm syrup all over. Don't pour too much too quickly or the cake will get soggy. Reserve remaining syrup for serving. Let cake cool in pan on a wire rack. Run a thin knife around edge of pan to release cake. Remove pan sides, and transfer to cake stand. Arrange candied orange slices over. Sprinkle pistachios over. Cut into wedges and serve drizzled with more syrup.
An accompanying cup of vanilla ice cream topped with olive oil and sea salt flakes is highly recommended.
Tip: The remaining orange syrup is excellent for use as a simple syrup in cocktails.
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