Olive Oil Cake with Candied Blood Oranges

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When I first saw this cake in the Holiday issue of Ontario’s LCBO magazine, I knew I had to make it! This delectable and really beautiful cake replaces the butter in the batter with olive oil and Greek yogurt.  The flavor of the oil really shines through so use a good quality olive  oil.  With blood oranges in season, the topping is both a seasonal winner and very pretty.  The cake tastes like a a light white cake with marmalade on top. If you can’t find blood oranges, navels will work fine as a substitute. Use a serated knife to cut through the fruit.  I did find even with small sliices the peel, although delicious, was hard to bite into.  You either ended up with no peel or a big chunk of peel.  I would make it again and maybe julienne cut the oranges down.  If you have had a similar experience with home candied fruit, please let me know if you found a solution.  The candied fruit can be made in advance up to a week.

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