The recipe for traditional Italian olive oil cake gets a California twist with seasonal citrus, almond flour, and polenta in this Blood Orange Olive Oil Polenta Cake recipe.
1cupgranulated sugarplus 3 tablespoons for the pan
1teaspoonpure vanilla extract
For The Blood Orange Olive Oil
4mediumblood oranges
1cupextra-virgin olive oilplus more for coating pan (or use baking spray)
For Garnish:
powdered sugar(optional) for garnish
ground cardamom(optional) for garnish
Instructions
Prepare The Pan: Heat the oven to 350°F and arrange a rack in the middle. Use the additional olive oil to coat a 9-inch springform cake pan lightly. Add a round of parchment paper, and then cover the top with the additional olive oil.Combine The Dry Ingredients: Whisk together the 1 cup of almond flour, 1 cup of polenta, the one teaspoon baking powder, and the one teaspoon salt and set aside until ready to use.
Cut The Oranges: Zest one of the oranges and set the zest aside for later. Cut off the ends of all the oranges, making sure you cut past the bitter white pith to expose the fruit. Place the oranges upright, so they are standing on one of the cut ends, then, using a small sharp knife, remove the peel and pith in sections by cutting down from top to bottom and following the curve of the fruit. Slice three of the oranges into 1/4-inch thick slices and set them aside.Make The Blood Orange Olive Oil: Place the remaining one whole orange in a food processor or blender along with the remaining 1 cup of extra virgin olive oil and blend until the mixture is very smooth, about 1 minute.TIP: Blood orange olive oil can be made up to three days in advance. Store in an airtight container at room temperature until ready to use.
Beat The Eggs And Sugar: Meanwhile, combine the eggs and the remaining 1 cup of sugar in a stand mixer fitted with a paddle attachment and beat over medium speed until the mixture is light yellow and airy about 5 minutes.Add The Olive Oil: Turn the mixer to second to the lowest setting and add the vanilla extract and the reserved orange zest, then pour in the olive oil mixture until it's just mixed in.Add The Dry Ingredients: Turn the mixer to its lowest setting and sprinkle in the dry ingredients in four additions until they're just combined. Make sure you don't over mix at this point the eggs will lose their volume, and you'll have a dense cake.
Place Oranges In The Pan: Take the reserved oranges slices and arrange them in the bottom of the prepared pan (you may want to cut some slices into half-moons to fill the edges) and sprinkle with the remaining three tablespoons of sugar.Bake The Cake: Gently tap the batter (in the mixing bowl still!) against the counter to remove any significant air bubbles. Pour the batter into the prepared pan, then place the pan in the oven and bake until the cake is set, the top is dark brown, and a cake tester comes out clean except for a few crumbs, about 55 to 65 minutes.TIP: Cake can be made up to three days in advance. Store in an airtight container at room temperature until ready to use.
Cool And Serve: Set the cake aside on a cooling rack, run a butter knife or pastry spatula along the edge of the cake to release it from the pan, and let it cool to room temperature before removing it from the pan. To serve, run a knife around the inside of the springform pan ring one more time, then remove the springform ring. Place a plate on top of the cake, then invert the cake. Remove the spring from the bottom and the parchment paper. Serve as is or topped with a dollop of whipped cream, a sprinkle of powdered sugar mixed with a pinch of cardamom, or a scoop of gelato.