I adore olive oil desserts. The unexpected taste of olive oil imbues a savory note to an otherwise sweet dessert.
I use olive oil in everyday cooking—a green, vibrant profile for salad dressings, a mild neutral one for general cooking, and a fruity one for desserts. Like wine, there are so many different ones out there and I’m always on the look out for another noteworthy vintage.
The fruity profile of the olive oil enhances the flavor of orange in this cake. It makes the cake moist and surprisingly light. The sprinkle of toasted walnuts adds a contrasting nutty crunch, while the glaze reinforces the orange profile with a tangy sweetness.
Olive oil’s nutritional benefits are extensive, with new ones seemingly discovered every year. This blog may tempt you with desserts of all kinds, but I do try to create healthy treat whenever I can.
For the folks who are skeptical about using olive oil in desserts, I highly recommend you to give this recipe a try. You can always substitute canola oil for a neutral flavor, but you’ll miss a more intensive experience.
1. Adjust the oven rack to middle position and heat oven to 350℉. Grease a 6-cup bundt pan with olive oil, dust cake pan with flour and tap out excess.
2. In a medium bowl, whisk flour, cornmeal, sugar, baking soda and salt together. In 4-cup measuring cup, whisk blood orange juice, olive oil, vinegar and vanilla together.
3. Add juice mixture to the dry ingredients,whisk to fully combined. Stir in 1/2 cup of walnuts until fully incorporated. Pour batter into prepared pan, bake until lightly golden or skewer comes out clean, about 30-35 minutes,
4. Place cake in pan on a cooling rack and cool for 10 minutes. Turn cake out onto cooling rack and continue to cool completely, about 40 minutes.
1. Whisk confectioners’ sugar with juice and Grand Marnier in a bowl until smooth. Pour over cooled cake and sprinkle remaining 1/4 cup of walnuts on top and let glaze dry, about 30 minutes. Serve.
