olive oil cake – The Answer is Always Pork

happy mother’s day!

To all the amazing mamas out there, and especially to the mamas and grandmamas in my life that take such good care of me, Happy Mother’s Day!

Now to thank your mom for all her hard work all year long, you probably should make something yummy for her this Sunday. Here are a few of my favorites …

Overnight Cinnamon Rolls. This recipe is great because you get to enjoy fresh cinnamon rolls in the morning without waking up at the crack of dawn to make them. You make the dough and assemble the rolls the night before and the next morning let them rise briefly and then bake.

Blood Orange Olive Oil Cake. This cake is delightful. Moist and tender with hint of citrus and olive oil. You can substitute any variety orange for the blood oranges. She’ll love it!

Miykaelah’s Madelines. The cutest cookies in the world. Yes they require a special pan, but they are so tasty and so adorable—totally worth it.

Jordan’s Favorite Chocolate Cake. If your mom is the chocolate type, make her this. It is the best chocolate cake we’ve found yet. We had a ricotta filling between the layers in this particular post, but cream cheese icing, buttercream icing or just fresh fruit would be wonderful.

Hope you have a lovely weekend! I’m off to Humboldt to see my lil’ sis graduate from college (WOW!) and spend time with my mom and grandmas (YAY!).

-Emily

baking therapy: blood orange olive oil cake

I’ve never made or eaten an olive oil cake, but I generally like all things in loaf form and this recipe from Smitten Kitchen was absolutely irresistible. A special thanks to Deb of Smitten Kitchen for doing all of the legwork and finding the most perfect olive oil cake. This cake is delightful, moist, citrusy and balanced with a delicate olive oil flavor – a wonderful dessert or breakfast. Without a doubt, I’m adding it to the permanent repertoire.

Blood Orange Olive Oil Cake with Citrus Compote, adapted from Smitten Kitchen

For the cake:
Butter for greasing the pan
2 blood oranges
1 cup sugar
1/2 cup buttermilk
3 large eggs
2/3 cup extra virgin olive oil
1 3/4 cup all-purpose flour
1 1/2 t baking powder
1/4 t baking soda
1/4 t salt

Whipped cream and orange-honey compote, for serving

Preheat oven to 350 degrees. Butter a 9 by 5 inch loaf pan. Grate zest of 2 oranges into a bowl. Add sugar and mix with your hands to evenly distribute zest.

Halve one of the oranges and juice it into another bowl. Add buttermilk. Pour mixture into the sugar-zest mixture and whisk well. Whisk in olive oil and eggs.

In another bowl, whisk together flour, baking powder, baking soda and salt. Gently fold dry ingredients into wet ones. Mix until just combined. Pour batter into prepared pan. Bake for 50 – 55 minutes. Cool on a rack for 5 minutes and then unmold. Serve with orange-honey compote and whipped cream.

For the compote:
2 blood oranges
2 navel oranges, tangelos, or other citrus fruit
1 – 2 T honey

Supreme the 4 oranges. Cut off bottom and top of fruit so it sits upright on the cutting board. Cut away the peel and pith following the curve of the fruit. Cut the orange segments out of their connective membranes and let them fall into a bowl. Drizzle with honey and let sit for 5 minutes. Stir and serve with cake.

-Emily