adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Martha's orange-scented olive oil cake with orange compote and ganache
0 Likes
Prep Time:
95 minutes
Cook Time:
65 minutes
Total Time:
160 minutes
Indulge in Martha Stewart's rich olive oil cake infused with orange, paired with blood orange compote and decadent ganache.
Ingredients:
  • 3 blood oranges
  • 215.00 gm caster sugar
  • 130.00 gm buttermilk
  • 3 large eggs
  • 150.15 gm extra virgin olive oil
  • 437.50 ml plain flour
  • 6.00 gm baking powder
  • 0.63 gm bicarbonate of soda
  • 57.20 gm honey
  • 63.13 gm thickened cream
  • 60g dark chocolate, finely chopped
Instructions:
  • Preheat your oven to 180C/160C fan-forced and prepare a 5cm-deep, 11cm x 21cm loaf pan by greasing it and lining the base and sides with baking paper, leaving a 2cm overhang.
  • Peel half of an orange with a vegetable peeler, ensuring to remove any excess pith. Cut the rind into 2mm-thick matchsticks (1 tablespoon). Grate the remaining rind finely (1 tablespoon packed), and set aside.
  • Peel 3 oranges, remove white pith, and slice out segments over a bowl to collect juice. Squeeze juice from membranes into the bowl until you have 1/2 cup. Cut segments in half and keep them along with the rind matchsticks in a bowl. Save the fresh orange juice for later use.
  • In a bowl, mix sugar and the orange rind. Blend together with your fingers until coated. Pour in the orange juice and buttermilk and whisk well. Add eggs and oil, whisking until combined. In a separate small bowl, sift together flour, baking powder, baking soda, and 1/4 teaspoon salt. Fold into the buttermilk mixture, whisking until smooth. Pour the batter into the prepared pan.
  • Bake until golden and a skewer inserted in the center of the cake comes out clean, approximately 1 hour. Let it cool in the pan for 15 minutes, then invert onto a wire rack, keeping the top side up, and cool completely.
  • Drizzle the honey over the orange segments and mix well.
  • Gently simmer the cream in a small saucepan over medium heat. Pour over the chocolate in a heatproof bowl and let it stand for 5 minutes. Whisk until smooth. Drizzle the ganache over the cooled cake and let it stand for 1 hour to set. Serve with orange compote.

Similar Recipes