Monday, April 2, 2012

Blood Orange Olive Oil Cake

I've been wanting to try making an olive oil cake for awhile and finally stopped waiting to have enough time and just made one before the blood oranges I bought just got eaten.

For my first try at this Italian classic, I tried this recipe from Smitten Kitchen. It was easy to follow and produced a subtly flavored and not too sweet cake.

I used a non-stick loaf pan, which I'll skip next time as it resulted in the edges cooking too quickly. I'll also take the time to make the suggested whip cream or a blood orange syrup to dress up this rustic cake.

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