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Pound cake with blood oranges and olive oil
2025-03-07
https://www.metro.ca/userfiles/image/recipes/gateau-quatre-quarts-oranges-sanguines-12359.jpg
PT20M
PT50M
PT1H10M
Separate the egg whites from their yolks. Whisk together the egg yolks and sugar until creamy. Add the blood orange zests and the juice of one blood orange.Add a drizzle of olive oil while stirring. Then pour in the flour and the baking powder, mixing well until smooth.Using a mixer, whisk the egg whites until they form peaks. Delicately fold them into the cake mix. Pour the cake mix into an adequately sized cake mould, previously oiled and slightly floured. Fill the mould ¾ of the way up. Immediately bake in a preheated oven at 350 °F (175 °C), for about 40-50 minutes depending on the size of your mould. Once baked, allow the cake to cool slightly. Remove it from the mould before it cools completely.Peel the blood oranges, removing all of the membranes in order to obtain orange supremes. Set these aside.Portion out the cake, placing the pieces on a small serving platter. Top with dollops of ricotta, finishing with the orange supremes and a drizzle of olive oil.Source: Martin Juneau
4
0
0
0
0
200 g all-purpose flour
180 g sugar
180 g extra virgin olive oil (light tasting)
4 eggs
10 g baking powder
8 blood oranges
120 g Ricotta
olive oil, all-purpose flour for the mould
Pound cake with blood oranges and olive oil
4
Dessert - Snack
0:20
Preparation
0:50
COOKING
1:10
TOTAL TIME
Ingredients
-
200 g
all-purpose flour
-
180 g
sugar
-
180 g
extra virgin olive oil (light tasting)
-
4
eggs
-
10 g
baking powder
-
8
blood oranges
-
120 g
Ricotta
-
olive oil, all-purpose flour for the mould
Preparation
Separate the egg whites from their yolks. Whisk together the egg yolks and sugar until creamy. Add the blood orange zests and the juice of one blood orange.
Add a drizzle of olive oil while stirring. Then pour in the flour and the baking powder, mixing well until smooth.
Using a mixer, whisk the egg whites until they form peaks. Delicately fold them into the cake mix. Pour the cake mix into an adequately sized cake mould, previously oiled and slightly floured. Fill the mould ¾ of the way up. Immediately bake in a preheated oven at 350 °F (175 °C), for about 40-50 minutes depending on the size of your mould. Once baked, allow the cake to cool slightly. Remove it from the mould before it cools completely.
Peel the blood oranges, removing all of the membranes in order to obtain orange supremes. Set these aside.
Portion out the cake, placing the pieces on a small serving platter. Top with dollops of ricotta, finishing with the orange supremes and a drizzle of olive oil.
Source: Martin Juneau
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
