Olive Oil Cake
Cranberries and Blood Orange Glaze
Bakers Alyssa and Teddy Applebaum of Elmendorf Bakery Supplies | Cambridge, MA
Yield: One 9-inch cake
Adapted by StarChefs | May 2024
INGREDIENTS
Orange Glaze:
½ pound powdered sugar
2 blood oranges, juiced
To Assemble and Serve:
Butter
All-purpose flour for dusting
212 grams cranberries
190 grams all-purpose flour
8⅓ grams baking powder
2 grams kosher salt
3 blood oranges, zested
200 grams granulated sugar
185 grams olive oil
150 grams whole egg
117 grams whole milk
METHOD
For the Orange Glaze:
In the bowl of a stand mixer fitted with a whisk attachment, combine sugar and juice until desired consistency is achieved. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Heat oven to 350°F. Prepare a 9-inch cake pan with butter and parchment paper. Lightly dust pan with flour. Place cranberries evenly across the bottom. Set aside. In a mixing bowl, combine flour, baking powder, and salt. Set aside. In a mixing bowl, combine zest and sugar until incorporated. Transfer to the bowl of a stand mixer fitted with a whisk attachment. Add olive oil and eggs, then mix at medium-high speed until mixture is smooth. Replace whisk attachment with paddle attachment. Add half of the flour mixture to the bowl and mix until just combined. Add milk and mix until just combined. Add remaining flour mixture. Mix until well combined then pour batter over cranberries in the prepared cake pan. Bake 40 minutes, or until cake is golden brown.. Let cool 10 minutes, then flip over onto a wire rack. Let cool completely, then cover with Orange Glaze. Let set, then serve.
