Tuesday, March 26, 2013

Some things are even more important than food

Like making sure everyone has the same rights. Let's hope the Supreme Court doesn't let us down this week.

Sunday, March 10, 2013

Blood orange olive oil cake

I have made this cake (recipe here) exactly once and have become completely obsessed with it. No joke. I made it Sunday, finished it Wednesday, and have been waiting what I estimate the appropriate amount of time is before I can make it again (I think one week, so three days to go).

You could use regular oranges of course. I'm not sure it would make that much of a difference. What is important is having decent olive oil, because it calls for quite a bit--2/3 of a cup. Sounds like a lot, and it is, but on the bright side, the cake is butter-free. So, if you're reading things like this these days, which advocate the olive oil-based Mediterranean diet, you can feel reasonably good about this as a dessert choice...minus the fact that it calls for a cup of sugar, which I must concede is quite a lot for a single layer cake.

I baked the cake in 9-inch springform rather than a loaf pan (I don't care for cakes shaped like bricks--so homely!) and it baked for 38 minutes and came out perfectly. Tweak your baking time according to the pan shape/size. I also skipped the blood orange compote, although not because it didn't sound delicious. I just ran out of blood oranges. This cake would also be nice with a little citrus glaze, but it's not necessary. (Neither was the whipped cream I whipped up while alone with the cake one afternoon, but it just seemed like the thing to do. Is whipped cream for one the ultimate luxury or the hallmark of depression?)

In addition to being dead simple to make and incredibly delicious, this cake also scored in the longevity department, staying totally moist (sorry to use the most abhorred word in the English language but there really isn't a synonym for it) for FOUR DAYS. All things considered, this cake is perfect.