ORANGE AND OLIVE OIL CAKE WITH ORANGE MARMALADE GLAZE

Orange and Olive Oil Cake With Orange Marmalade Glaze image

The cake recipe came from splendidtable.com and the marmalade recipe came from Alton Brown on foodnetwork.com. This marmalade isn't excessively sweet so it helps cut the sweetness of the cake. NOTE that the prep time includes a couple hours for both the cake and the marmalade to cool.

Provided by Da Huz

Categories Dessert

Time 3h40m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 12

Ingredients

1 orange (for the marmalade)
1/4 lemon (for the marmalade)
1 1/2 cups water (for the marmalade)
15 ounces sugar (for the marmalade)
1 1/2 cups flour, plus extra for the pan
1 1/2 cups sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
3 oranges
2/3 cup olive oil, plus extra for the pan

Steps:

Start the marmalade by slicing the orange as thin as possible and then cutting each slice into quarters. Remove all the seeds and discard them.
Place orange pieces along with water and lemon juice in a thick-bottomed pot and boil for 10 minutes. Then reduce to a simmer and leave for 40 minutes.
Prep an 8-inch spring-form pan by rubbing with a little oil and sprinkling in some flour. Shake out the excess flour. Preheat the oven to 375°F.
Zest and juice the oranges for the cake. You need 2/3 cup orange juice. If you have extra you can discard it or drink it. If you don't have enough you can add a bit of water to make up the difference.
In a large bowl combine flour, sugar, baking powder, baking soda, and salt. Mix well with a wooden spoon. Then add the eggs, breaking the yolks with the spoon. Add the orange juice, zest, and olive oil and mix to combine, about 60 strokes.
Pour batter into the spring-form pan and place inside a lasagna pan (in case some batter leaks out the bottom of the spring-form). Bake for about 40 minutes. The top should be browned and the sides should spring back when lightly poked with your finger. Don't poke the middle as it might collapse if it's not done enough.
When your marmalade time goes off, add the sugar, raise the heat, and boil about 20 minutes, until it reads 225 on a candy thermometer. You will need to stir very frequently to keep it from burning or boiling over. When the temperature is reached, remove from heat and let it cool completely (this can take a couple hours).
When the cake is done, remove from oven and place on a wire rack to cool 10 minutes (still in the spring-form). At the end of the 10 minutes, use a knife to loosen the sides and remove the spring-form side. Allow to cool another 30 minutes, then use the knife to loosen the bottom and remove the base of the spring-form.
When the cake and marmalade are both completely cool, use a spoon to glaze the top of the cake. Store in the fridge to keep the marmalade from getting too soft and running down.

Nutrition Facts : Calories 429.9, Fat 13, SaturatedFat 1.9, Cholesterol 31, Sodium 118.8, Carbohydrate 77.8, Fiber 1.5, Sugar 64.5, Protein 3.1