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Orange-Scented Olive Oil Cake With Orange Compote And Ganache

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·         Serves 10

·         Prep 20 minutes  (plus 15 minutes cooling time  and 1 hour setting time)

·         Cook 1 hour 5 minutes

Ingredient

·         3 blood oranges

·         1 cup caster sugar

·         ½ cup buttermilk

·         3 large eggs

·         2/3 cup extra virgin olive oil

·         1 ¾ cups plain flour

·         1½ teaspoons baking powder

·         ¼ teaspoon bicarbonate of soda

·         2 tablespoons honey

·         ¼ cup thickened cream

·         60g dark chocolate, finely chopped

3 large eggs

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.

·         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

Orange-Scented Olive Oil Cake With Orange Compote And Ganache

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