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Serves 10
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Prep 20 minutes (plus 15 minutes cooling time and 1 hour
setting time)
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Cook 1 hour 5 minutes
Ingredient
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3 blood oranges
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1 cup caster sugar
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½ cup buttermilk
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3 large eggs
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2/3 cup extra virgin olive oil
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1 ¾ cups plain flour
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1½ teaspoons baking powder
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¼ teaspoon bicarbonate of soda
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2 tablespoons honey
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¼ cup thickened cream
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60g dark chocolate, finely chopped
3 large eggs
Recipe
1. Preheat oven to
180°C/160°C fan-forced. Grease a 5cm-deep, 11cm x 21cm (base) loaf pan. Line
base and sides with baking paper, extending paper 2cm above edges of pan.
2. Using a
vegetable peeler, remove rind from ˙ of 1 orange, trimming any excess pith from
rind. Cut rind into 2mm-thick matchsticks (you’ll need 1 tablespoon). Finely
grate remaining rind (you’ll need 1 firmly packed tablespoon), and reserve.
3. Using a small
sharp knife, remove rind and pith from the 3 oranges. Working over a bowl to
catch any juice, cut down either side of membrane to release orange segments.
Squeeze juice from membranes into bowl (you should have ˙ cup juice). Cut
segments in half. Place segments in a bowl with the rind matchsticks. Set
aside. Reserve orange juice.
4. Combine sugar
and reserved orange rind in a bowl. Using your fingers, rub together until well
coated. Add reserved orange juice and buttermilk. Whisk to combine.
Add eggs and oil, whisking to combine. Sift flour, baking powder, bicarbonate
of soda and © teaspoon salt together into a small bowl. Add to buttermilk
mixture. Whisk until smooth. Pour batter into prepared pan.
5. Bake for 1 hour
or until golden and a skewer inserted in centre of cake comes out clean. Cool
in pan for 15 minutes. Turn onto a wire rack, top-side up. Cool completely.
6. Meanwhile, add
honey to reserved orange segments. Toss to combine.
7. Bring cream to a
gentle simmer in a small saucepan over medium heat. Pour over chocolate in a
heatproof bowl. Stand for 5 minutes. Whisk until smooth. Drizzle ganache over
cooled cake. Stand for 1 hour to set. Serve with orange compote.
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Cook’s note: The undecorated cake can be stored in an airtight
container at room temperature for up to 2 days.
Orange-Scented
Olive Oil Cake With Orange Compote And Ganache
