Blood Orange and Olive Oil Upside-Down Cake

tastecooking.com

Rieneke

Extra-virgin olive oil for the pan

4 MD blood oranges 2 (about 1½ lb)

1 ⅓ C sugar

1 ⅓ C cake flour

½ C semolina flour

2 TSP baking powder

½ TSP Diamond Crystal kosher salt

3 TBSP Grand Marnier

1 TBSP finely grated orange zest

1 TSP orange blossom water or vanilla extract

3 LG eggs

1 ¼ C extra-virgin olive oil

Plain whole-milk yogurt, lightly sweetened, for serving

You may have seen a blood orange upside-down olive oil cake before, and for good reason—they’re so pretty, and the bitterness of blood orange marries well with olive oil. This is my version, spiked with a little orange blossom water and Grand Marnier for extra orange flavor, and semolina for texture. If you can’t find blood oranges or you want something more neutral, you can skip the “upside-down” part, as this recipe makes an excellent olive oil cake on its own 1 . Even though I like serving this with a little sweetened yogurt alongside, the cake itself is completely dairyfree. This allows you to safely “age” it on your counter, well wrapped, for several days since olive oil-based cakes improve in taste and texture the longer they sit. You may have seen a blood orange upside-down olive oil cake before, and for good reason-they’re so pretty, and the bitterness of blood orange marries well with olive oil. This is my version, spiked with a little orange blossom water and Grand Marnier for extra orange flavor, and semolina for texture. If you can’t find blood oranges or you want something more neutral, you can skip the “upside-down” part, as this recipe makes an excellent olive oil cake on its own 1 . Even though I like serving this with a little sweetened yogurt alongside, the cake itself is completely dairyfree. This allows you to safely “age” it on your counter, well wrapped, for several days since olive oil-based cakes improve in taste and texture the longer they sit.

Directions at tastecooking.com

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