How To Make Blood Orange Olive Oil Cake With Claire Saffitz (1 Mil Special) | Dessert Person

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

almond flour

🥗Healthier: ground oats

💰Cheaper: all-purpose flour

Ground oats provide a similar texture at a lower cost.

sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Brown sugar is often less expensive and adds moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Water can be used for a lighter cake, reducing calories.

Preheat the oven to 350°F (175°C).

Grease a 10-inch springform pan with olive oil and line the bottom with parchment paper.

Slice the blood oranges thinly, removing seeds if present.

In a bowl, mix 3/4 cup of sugar with 2 tablespoons of blood orange juice to create a slurry.

Pour the slurry mixture into the bottom of the prepared pan.

Arrange the thinly sliced blood oranges on top of the slurry in the pan.

In a stand mixer, combine the olive oil, eggs, and vanilla extract.

Add the granulated sugar and mix until combined.

Gradually add the semolina flour, cake flour, baking powder, and kosher salt, mixing until just combined.

Pour the batter over the arranged blood oranges in the pan.

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens