How To Make Blood Orange Olive Oil Cake With Claire Saffitz (1 Mil Special) | Dessert Person
This episode is all about covers — Claire shows you how to make the gorgeous cover star of Dessert Person, AND debuts the cover of her NEW book, What’s for Dessert!!!!!
The book is out Nov. 8 and is available for preorder now through this link:
https://geni.us/WjcIbfp
What’s for Dessert is a whole-hearted celebration of sweet flavors featuring over 100 recipes for all kinds of desserts from chilled and frozen desserts to those made on the stovetop and in the oven. What they all have in common is a streamlined approach and a new-classic feel. Preorder your copy now!!!
#Cake #ClaireSaffitz #Dessert
Blood Orange and Olive Oil Upside-Down Cake
Special Equipment:
10-inch springform pan, stand or hand mixer
Extra-virgin olive oil for the pan
4-medium blood oranges (about 1 1/2 lb / 680g)
1 1/3 cups sugar (9.3 oz / 263g)
1 1/3 cups cake flour (5.5 oz / 156g)
1/2 cup semolina flour (2.8 oz / 82g)
2 teaspoons baking powder (0.28 oz / 8g)
1/2 teaspoon Diamond Crystal kosher salt
3 tablespoons Grand Marnier (1.5 oz / 43g)
1 tablespoon finely grated orange zest
1 teaspoon orange blossom water or vanilla extract
3 large eggs (5.3 oz / 150g)
1 1/4 cups extra-virgin olive oil (9.9 oz / 280g)
Plain whole-milk yogurt, lightly sweetened for serving
Video Breakdown
0:00 Start
0:01 How To Make Blood Orange and Olive Oil Upside-Down Cake
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director/Camera: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
23 Comments
Informative
I love your current book. I can't wait for the next book. It is on pre-order. I love everything in your book and how you describe and teach your recipes and techniques. I have become home baker by following you and I feel like is have hade a professional education. Thank you. My colleagues think I've been formally trained and I feel I have – by you. i need to get some blood oranges..not finding them locally yet.
The recipe says 400° but the video says 350° 😩
Great recipe! A family member baked this and we had it for afternoon tea, it was wonderful! I was wondering what adjustments should I make if I wanted to do sheet cakes or tea cakes version of this?
Claire can I use regular orange? In my country we don’t get blood oranges
Salt in oz/grams would be helpful, especially if you don't have Diamond Crystal.
How can I make this eggless, as I am allergic
has anyone tried this with clementines?? i have a ton i need to use up!
Made this for a dinner party. My "slurry" wasn't very vibrant in color so I added more juice. It made the cake a beautiful bright color but left the sugar content too low and my orange peels were a bit bitter. I should have trusted the professional (Claire) not my own creepy eyes. Overall though the cake was good. Thanks for sharing your recipe! It was a real adrenaline rush flipping the pan over haha
Is there a substitute for the liqueur if you want it to be 0% alc?
Also would this work as a cupcake with one orange slice per cup?
I used Fiori di Sicilia instead of Vanilla or orange blossom water. It is a lovely mix of vanilla and citrus extract.
Made this tonight and it looks too beautiful to eat! Used a 9" springform and made a little mini cake in the bottom of a loaf (without the oranges). My only issue was that my springform leaked so it didn't get AS soaked as it could with the syrup, but still delicious!
I made this for the first time recently and it was so special. My family loved it. It’s such an interesting cake with such wonderful flavor and texture. I used apple juice and vanilla in place of alcohol and orange blossom water. Still so delicious and complex. I also used “red” oranges instead of blood oranges. I thought they were the same but the red oranges were more pink than dark red or purple.
Excellent cake! I usually halve sugar for most dessert recipes, and it worked like a charm here as well. My only complaint is that I didn't really feel enough kick from the orange liqueur and the orange blossom water (yes, I keep that in stock!). Now, I had a different orange liqueur, not Grand Marnier, so perhaps that explains it. I also used my last 45 ml of the liqueur and I'm not sure how it related to the 43 gr. The spirits are lighter than water, right? So maybe my 45 ml was only 35 gr (never weighed it since it was all I had left anyhow). I'm disappointed in how my orange blossom water performed though (it was my first time using it) so next time I will double it.
NOTE: my cake rose quite a bit so I had to cut off the dome on top to make sure it lay flat. I see that Claire's did rise and was a bit domed in the center when she took it out, but settled flat 15 min later. I waited and waited for my cake to come down but it was still domed 30' later. Slicing off the dome was an easy fix though and I got to gobble up the dome before anyone could even dream of having a taste!
I made it today! The cake was beautiful and delicious. Even though I sliced the oranges super thin, the orange rind did not cook well enough for our liking and was very bitter. I was able to save it by removing the oranges and creating a blood orange syrup to soak it in instead. If I were to make it again I might cook the oranges ahead of time similar to how candying orange slices works.
I'm glad that Claire found success.
Can semolina be replaced with any other kind of flour?
I would have loved my blood oranges to have that beautiful ruby color!
Love BO's and EVOO cake – this will be fun to try. TY! And… fun to see Claire is now well over 1mm!
Olive oil cake is delicious. I haven't had one made with blood oranges, but I am sure it will be delicious.
How essential is it to use the blood orange specifically? Could we use regular oranges with good results?
I have made this cake a few times this winter and spring and it was always gorgeous and DELICIOUS. This week I made it with sour cherries i picked and then pitted from my tree. It was sublime. I basically just subbed cherries for blood orange with no other changes. Used a sugar and juice slurry and everything the same. Claire, your recipes are all so great and your instructions are so informative and helpful.
I just subscribed you. So that you’ve an extra person likes you.💕I lobe blood oranges . Have an awesome day.🌹