Zrobilam z grapefruitem zamiast blood orange, bylo rewelacyjne
Yield: 8 to 10 servings.
- Butter for greasing pan
- 3 blood oranges
- 1 cup sugar
- Buttermilk or plain yogourt
- 3 large eggs
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup extra virgin olive oil
- Honey-blood orange compote, for serving, optional (see note)
- Whipped cream, for serving, optional.
- Grease a 9-by-5-inch loaf pan.
- Grate zest from 2 oranges and place in a bowl with sugar.
- Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar.
Supreme an orange:
- Cut off bottom and top so fruit is exposed and orange can stand upright on a cutting board.
- Cut away peel and pith, following curve of fruit with your knife.
- Cut orange segments out of their connective membranes and let them fall into a bowl.
- Repeat with another orange.
- Break up segments with your fingers to about 1/4-inch pieces.
Prepare the cake:
- Halve remaining orange and squeeze juice into a measuring cup. You will have about 1/4 cup or so.
- Add buttermilk or yogourt to juice until you have 2/3 cup liquid altogether.
- Pour mixture into bowl with sugar and whisk well.
- Whisk in eggs.
- In another bowl, whisk together flour, baking powder, baking soda and salt.
- Gently whisk dry ingredients into wet ones.
- Switch to a spatula and fold in oil a little at a time.
- Fold in pieces of orange segments.
- Scrape batter into pan and smooth top.
Bake and serve:
- Preheat oven to 350 degrees.
- Bake cake for about 55 minutes, or until it is golden and a knife inserted into centre comes out clean.
- Cool on a rack for 5 minutes, then unmould and cool to room temperature right-side up.
- Serve with whipped cream and honey-blood orange compote, if desired.
Note: To make a honey-blood orange compote, supreme 3 more blood oranges according to directions above. Drizzle in 1 to 2 teaspoons honey. Let sit for 5 minutes, then stir gently.