Don’t you just love being able to read magazines on the iPad? I certainly do. I love that in one small device you can store all of your favourite magazines, recipe apps and favourite books. No longer do huge piles of magazines occupy space under our coffee table, they are all stored on my iPad.
Space saving aside, what I love about having my reading magazines on the iPad is the fact that you can easily bookmark and find recipes. I also love that when you subscribe to a magazine the latest issue is delivered to you automatically. On my iPad you will find my subscriptions to Gourmet Traveller, delicious, Food and Wine and along with a number of other magazines. I also subscribe to Martha Stewart Living and Martha Stewart Everyday Food. Funnily enough, I tend to prefer the recipes that appear in Living, and this Orange Scented Olive Oil cake recipe I came across in the February issue was no exception.
The Orange Scented Olive Oil Cake recipe was part of a feature called a “Zest for Chocolate” which featured sublime combinations of oranges and chocolate. I think you all know by now I am a lover of the magical combination of chocolate orange, so the minute I saw this feature it had my full attention. This cake in particular was one of the first things to grab me as it was made with Blood Oranges, my all time favourite citrus fruit, and the fact it was drizzled in chocolate ganache!!! Honestly it doesn’t get any better! Well, not in my opinion anyway.
As I zested the oranges, segmented them and finally squeezed out their beautiful orange hued juice the kitchen was filled with the most amazing orange aroma. Those deliciously citrusy smells prompted numerous questions from my fiance as to when the cake would be ready and whether we could eat it straight away or if he had to wait until I had taken photos of it. Which sadly he did. I couldn’t blame his impatience because, in all honesty, the cake smelled amazing and had both of our mouths watering.
When we did finally have some of this beautiful Orange Scented Olive Oil Cake, it was a slice of citrus heaven, and serving it with the orange compote in my opinion elevated the cake to a whole new level. Troy said he felt the orange compote detracted from the cake though, and just ate the cake on its own. I, of course, added a dollop of chocolate sauce, and well, I was back in chocolate orange heaven! If you just want a beautiful citrus hit by all means skip the sauce because the cake is delicious on it’s own.
While the original recipe for the Orange Scented Olive Oil Cake called for Blood Orange I sadly couldn’t get my hands on any, so I went with regular oranges. When it’s Blood Orange season here again I can guarantee this will be one of the first things I am making, along with Blood Orange Tart.
So tell me, do you subscribe to magazines on your iPad or through other digital means? What are your favourite digital magazines?
- 1¾ cups of plain (all-purpose) flour
- 4 oranges (or blood oranges)
- 1 cup of sugar
- ½ cup of buttermilk
- 3 large eggs
- ⅔ cup of extra-virgin olive oil
- 1½ tsp of baking powder
- ¼ tsp of baking soda
- pinch of salt
- 2 tbs of honey
- CHOCOLATE SAUCE (optional):
- ½ cup of cream
- 100g of 70% cocoa chocolate (I used Lindt), broken into small pieces
- 1 tbsp of brown sugar
- Preheat the oven to 180 Celsius (350 Fahrenheit) and grease and flour a loaf tin.
- Using a peeler, remove the rind of 1 orange. Remove any pith and using a sharp knife cut into enough matchsticks to yeild 1 tablespoon.
- Using a fine grater or zest finely grate the zest of the remaining oranges.
- To segment the oranges, use a sharp knife to slice the top and bottom off the orange so it sits flat and then use the knife to remove the peel and pith. Once the peel is removed, use the knife to cut in between the membrane of each orange segment to remove the segment. Place the segments into a bowl and add the rind matchsticks. Cover and set aside.
- Squeeze the remainder of the oranges to yield ¼ cup of orange juice.
- Place the zest into a bowl along with the sugar and using your fingertips rub the zest into the sugar. Once well combined add the juice, buttermilk, eggs and oil and whisk to combine. Add the flour, baking soda and baking powder to the mixture and whisk until smooth.
- Pour the batter into the prepared loaf tin and bake for 45 to 50 minutes or until golden and a cake tester comes out cleanly. Leave to cool in the pan for 15 minutes before removing and cooling on a wire wrack.
- To make the compote add the honey to the orange segments and matchsticks and stir to combine.
- To make the chocolate sauce set a saucepan of water on a medium heat and bring to a simmer. Reduce to a low simmer. Add the chocolate, cream and sugar to a bowl and sit over the simmering water. Stir regularly and when the chocolate is almost melted remove from the heat and continue to stir until the remaining chocolate melts.
- Serve the cake topped with the orange compote and a generous dollop of chocolate sauce.
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