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Orange-Scented Olive-Oil Cake with Orange Compote and Ganache


Blood oranges have the most complex flavor of all the orange varieties.

  • Prep:
  • Total Time:
  • Servings: 10
  • Yield: Makes one 5-by-9-inch loaf

Photography: David Meredith

Source: Martha Stewart Living, February 2012


  • Unsalted butter, softened
  • 1 3/4 cups all-purpose flour, plus more for pan
  • 3 or 4 blood oranges
  • 1 cup sugar
  • 1/2 cup buttermilk
  • 3 large eggs
  • 2/3 cup extra-virgin olive oil
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • Salt
  • 2 tablespoons honey
  • 1/4 cup heavy cream
  • 2 ounces bittersweet chocolate (70 percent), finely chopped (1/3 cup)


  1. Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch loaf pan. With a vegetable peeler, remove peel from half of 1 orange, leaving pith. With a paring knife, cut rind into enough matchsticks to yield 1 tablespoon. Finely grate enough rind of remaining oranges to yield 1 packed tablespoon zest.

  2. Working over a bowl, cut segments of 3 oranges free of membranes. Squeeze juice from membranes into a bowl (you should have 1/4 cup juice). Cut segments in half, and place in bowl with matchsticks of orange peel; set aside.

  3. Combine sugar and zest in a bowl; using your fingers, rub together well. Add juice and buttermilk, and whisk to combine. Add eggs and oil, and whisk to combine. Sift together flour, baking powder, baking soda, and 1/4 teaspoon salt in a small bowl; add to buttermilk mixture, whisking until smooth.

  4. Transfer batter to pan, and bake until golden and a toothpick inserted in the middle comes out clean, about 50 minutes. Let cool in pan on a wire rack for 15 minutes. Turn out cake onto rack, and let cool completely, about 2 hours. (Undecorated cake can be stored at room temperature for up to 2 days.)

  5. Meanwhile, stir honey into bowl with orange segments.

  6. Bring cream to a gentle simmer in a small saucepan. Pour over chocolate in a bowl, let stand for 5 minutes, and whisk until smooth. Drizzle ganache over cooled cake, and let set, about 1 hour. Serve with orange compote.

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