How To Make Blood Orange Olive Oil Cake With Claire Saffitz (1 Mil Special) | Dessert Person

hey everyone i'm claire saffits welcome to my home kitchen today it's a very special day on dessert person we are celebrating our channel our millionth subscriber thank you so much everyone it's so much fun doing this channel and having all of you tune in so to celebrate i am making the cover recipe of dessert person what if we don't hit a million what if we don't hit a million should we i'll do a different one for safety we're 900 k plus close enough i'll take closer okay great you round up we got a million all i'm saying is let's get to a million so i can get another plaque from youtube they send it to you with love if we got there by the time this episode airs so we can say that we're celebrating 1 million subscribers but whatever the point is mostly i'm excited to make this cake it is the cover shot dessert person i picked it for the cover because it feels like an approachable recipe but it's also so beautiful and it celebrates seasonal fruit so it like checks all the boxes of the kind of baking that i love to do it's also an olive oil cake which i think is a really interesting and delicious type of cake to make so i'm gonna show you how to put it together we're gonna get started [Music] person hey friends and fellow dessert people it's claire sapitz here now before we get into this week's episode i have a really special announcement i'm so excited to share with you the cover of my new book it's called what's for dessert and the book features over a hundred different recipes for every kind of dessert from chilled and frozen dessert to stove top desserts like flambes to souffles and every other kind of dessert made in the oven the recipes are classic and simple and i think you're really going to love it it is out november 8th but to pre-order your copy check out the link below in the description and i hope you do that i hope you check it out i hope you pre-order it and thank you and back to the episode when i grew up in the supermarket there was just orange it's just an orange like what i guess is a naval orange and now at the grocery store in winter i mean we're in sort of late later stages of winter in new york city there are so many kinds of citrus for example one of my favorite sumo citrus which is so delicious i love them so much makes winter a little more tolerable and now you see blood oranges almost like year-round this particular type of blood orange has a rosy red color to its skin and then the color inside varies from looking like a regular orange to being kind of ruby red to even like super almost dark purple so you kind of never know what you're going to get on the inside i actually love when i get blood oranges of different colors because it creates this ombre kind of tonal surface to the cake so pretty ingredients this is an olive oil cake it is dairy free so if there's anyone in your household or friends or family that stays away from dairy this is a great recipe for them other than that it's pretty straightforward i have cake flour that's important i want a really light crumb for this cake granulated sugar semolina flour which gives great flavor to the cake baking powder kosher salt olive oil use extra virgin three large eggs three tablespoons of grand marnier if you don't want to use something with alcohol you could use apple juice i mean like it would be great to use orange juice but that will throw off the leavening a little bit because it's acidic so apple juice is a better sub you can also use milk if you want to if you don't mind adding a little bit of dairy vanilla extract and then of course blood oranges special equipment i'm going to use a stand mixer you could use a hand mixer and i have a 10 inch springform pan so a springform pan is really great for an upside down cake because it just helps you guarantee that when you turn the cake out you have a really smooth surface with you know no parts of the surface come off in the pan the name blood orange it's like good or good name or betty is it your favorite band this is blood orange band okay before i prepare my pan i want to preheat my oven i made sure that i have an oven rack in the center of the oven this is going to go to 350 and i have my 10 inch springform pan here if you only have a 9 inch you can do it in a 9 inch note that you'll need like fewer orange slices to cover the surface and you might not be able to pour in all the batter the first thing i want to do is just brush a little bit of olive oil across the bottom and up the sides of the pan now i'm going to put parchment in here and that parchment is going to ensure that when i turn the cake out that i don't have any issues maintaining the flat layer of slices so mostly i'm oiling the pan on the bottom so that the parchment sticks that's really the purpose and then of course across the sides so now you're going to line the bottom with a round of parchment i used to almost always trace it but now i kind of like to use a different technique which is i'm just folding it into like progressively smaller triangles with the point always on the same side and then i eyeball the center of the pan then i see where the parchment hits the edge and that's where i'm going to cut it's not that round oh well i seem to make some adjustments it's fine take your time to smooth the parchment really well into the bottom i just want to eliminate air bubbles now i'm going to do another really thin layer of oil along the parchment this can go off to the side when we make this cake we start by creating this kind of slurry which is a mixture of sugar and blood orange juice and that goes into the very bottom of the pan that we just covered in parchment a little bit of oil what happens is that mixture of orange juice and sugar kind of permeates the slices of blood orange as the cake bakes and it turns the pith which is that kind of bitter white part between the very skin or zest of the orange and the flesh into something translucent and like less bitter and more palatable and just edible overall so the key here is really slicing the blood oranges thinly enough that the entire thing has the opportunity in the oven to really absorb those sugars and juices i'm going to take the blood orange and i refer to the parts of the fruit as like i'm saying the top and bottom i think of like north pole and south pole so you're going to start by slicing off one of the poles but what you want to do is expose the layer of fruit inside and then you are going to just thinly slice it into rounds and i basically slice it as thin as possible but you don't want to go really thicker than an eighth of an inch so it's important to use a sharp knife here and just continue to slice through the thickest part of the orange so if you see any seeds go ahead and take those out these are not skinny blood oranges at all it's actually a very thick skin it's okay though all the more reason to cut it as thinly as possible so once you get to the end it becomes a lot harder to then slice even rounds when you only have this much of the fruit left so go ahead and squeeze that into a bowl because we're going to use two tablespoons of juice to make this slurry mixture with some sugar in the bottom so this is a nice slice you can see as i cut through the juices already started to kind of penetrate the pith because we want that part to soften become translucent sweeten up a little bit this looks good you don't really want it much thicker than this if you can manage [Music] so in this bowl i have a third of a cup of sugar and i'm going to add two tablespoons of juice i just love this color so then this just gets whisked together you don't want to really dissolve all the sugar you just want to make this kind of thick mixture so this goes into the bottom of the pan so here's what's going to happen the sugar in this mixture is going to draw the juices out of the slices and then the juice that's already in here is going to give off its color and it's going to kind of like die and stain the white pithy areas of the fruit red so that's what gives this cake an almost like sort of jewel like color i'm going to start with a nice slice i'm going to place it off to one side right against the very edge and then i'm going to overlap my slices almost by half and then i just continue to lay down slices overlapping basically that same amount kind of in rows but also kind of working all the way around from one side of the pan to the other if you come across any seeds pull those out i have more fruit i didn't slice all of it i might have to cut a couple more slices we'll see it's good to have a little bit of extra to work with so i have the entire bottom of the pan covered it looks already pretty on this side but it's going to look better on the opposite side when i flip it over now one thing that can happen with this cake is that during baking some of that batter can kind of migrate underneath the slices it doesn't really bother me when that happens but of course you want to see as much of the fruit as possible so you can kind of go ahead and press down a little bit on the slices try to get them in a little bit of a flatter layer if possible in the photo where it's like super just full coverage of fruit i have to admit we did scrape a little bit of areas of cake off the top and then gave him a little shine with some blood orange juice but that's the magic of food styling i do have one blood orange left over because i'm going to zest this so i'm going to get these off to the side when you have like i have all these little odds and ends i'm going to save them because i can just eat it as a snack i can also juice it now olive oil is liquid at room temperature so it cannot be creamed with sugar the way that butter can be so we use a slightly different mixing method with an olive oil cake i like to start by whipping the eggs and the sugar together that is a means of working air into the cake because you know because with an oil-based cake there can be a tendency for it to be a little more dense now the benefits of olive oil cake is that the fat being liquid at room temperature means that it keeps really really well it does not dry out you can keep it at room temp especially because there's no dairy in here and the cake gets better over time so i love an olive oil cake but we use a stand mixer with the whisk so that we can try to aerate it as much as possible in the beginning that being said we're going to start the way most recipes start which i'm going to combine the dry ingredients i have 1 3 cups cake flour then semolina flour semolina is a particular kind of wheat it is what you'll often see like pasta made from semolina wonderful flavor it's like super nutty i love love love baking with semolina then i have two teaspoons of baking powder kosher salt and that's it so whisk this together cake flour can sometimes be a little bit lumpy so whisking will help to work those out here i have my wet ingredients it's not a long list i'm using grand marnier it is an orange flavored cognac based spirit that is also made with peel and it's like sweetened a little bit i don't really know what i call it what is it is that liqueur a liquor it's grand marnier it makes a very fancy and delicious margarita and place a triple sec so i'm gonna mix this with in this case vanilla extract the recipe calls for orange blossom water or vanilla i thought i had orange blossom water turns out i do not orange blossom water is like it's sort of an extraction of orange blossoms and it's so fragrant it's really powerful so if you have it it really does perfume the entire cake and it's wonderful um i don't have it though so i'm using vanilla just a teaspoon of vanilla extract and then a tablespoon of orange zest i might not get a full tablespoon out of this in which case i can supplement with lemon zest a little lemon will bring some additional brightness i'm just taking off the zest which is the orange part one of the reasons i love using citrus in all recipes is because i mean they're unique among fruits in that they have more than anything else this combination of bitter sour and sweet and those are all really important flavors in baking i'm going to add a little lemon zest to this i'm going off script from the recipe a little bit and cake making like liquid is an important ingredient but you can add too much liquid to a cake and not only that but when you add citrus juice there's acid in there and the acid can throw off the leavening it can weaken the structure of the cake so if you want to add citrus flavor to a cake your best bet is to do it through zest not through juice tablespoon more or less into liquid ingredients sugar is a wet ingredient it certainly is are some wet ingredients no here we have our stand mixer i'm going to start with the whisk attachment and that is because any time we want to work air into any ingredients we use the whisk for that beating action i'm going to crack in my eggs i have three large eggs so whole eggs i'm not separating the yolks and the whites whole eggs and sugar will whip now i have my remaining one cup of sugar that's gonna go in i'm gonna turn this on so start on low speed just to get the eggs broken up and to incorporate the sugar okay so i'm going to increase this slowly to like medium high or high and the idea is that the eggs are going to lighten up they're going to incorporate air whip and it's going to become pale and thick and we're looking for what's called a ribbon so when i raise up the whisk the mixture will fall back onto itself and kind of layer onto the surface before it settles making this kind of ribbon shape so we're gonna look for that it's gonna take four or five minutes they'll increase quite a bit in volume many minutes later now we're at that ribbon stage it's super pale it's probably tripled in volume and it's really thick so when i lift up the mixer and the mixer falls off of the whisk it falls onto itself before it settles onto the surface when i stream in the oil really slowly i wanted to incorporate into the eggs and emulsify in and it's going to look super smooth and even thicker like a sweet mayonnaise which sounds gross but it's not okay so the mix around high and don't pour it so that it hits the beater you want to kind of pour it down the side of the bowl so that it slowly incorporates you don't want to whip it around the sides of the bowl all of the oil has been incorporated i went really really slow you don't want to overwhelm the mixture with oil because then it could sort of separate and it becomes more liquid and we want it to be thick and light and have some of that air still inside so now we're ready to add our wet and dry ingredients so this gets made at this point like any other cake i'm going to alternate dry with wet starting and ending with dry so i'm going to go with on low speed because now we want to mix really slowly about a third of the dry ingredients and once most of that flour disappears i'll add half of the wet then half of the remaining dry or a third of the total the remaining wet and then the remaining dry so once you see most of the flour disappear go ahead and stop the mixer and then i like to incorporate the last little bit by hand and to me that's just a great way to prevent over-mixing a bunch of the zest got kind of stuck on the beater so go ahead and scrape that off just going to fold it several times by hand with a flexible spatula make sure you scrape the sides make sure you scrape the bottom and this just ensures that it's evenly mixed we got our base layer a blood orange our oven is preheated just going to gently pour the batter into the pan you don't want to disturb the fruit so pour slowly kind of go from like one end to the other let it kind of cascade over it so i like to get in every last bit so this goes into my 350 oven it's going to bake for 35 to 45. and we just want to see risen cake golden brown surface it'll be springy to the touch and then the telltale sign a cake tester skewer comes out clean the timer just went off so that is the cake is gone on the low end of the time range it smells done and it looks done so i'm just gonna test it with my cake tester center is might be a little underdone nope came out clean so the cake is done i'm going to set it aside it is going to cool for about 15 minutes in the pan i want to unmold it while it's still like hot but not straight from the oven hot so it's going to cool for a little bit and then we're going to unmold it and reveal our beautiful upside down the layer is still hot but it did have a chance to cool and you can see that it pulled away from the sides of the pan a little bit i think that i pulled this cake at like the second it was done so it's not under done but it wasn't so kind of set to the point where like it's going to maintain that dome so that dome settled a little bit and it really has a nice flat surface which i think is good i feel like i could have baked it like one minute longer but i don't want to be overdone so i'm just going to use my little offset spatula to cut around the cake it did pull away from the side but i want to really guarantee that it's not stuck anywhere pop this off you can see there's like a little ruby red layer of crumbs at the bottom that is our blood orange i'm gonna grab it from the sides and then just give it a gentle flip so the point of unmolding the cake while it's still hot or at least warm is that we don't really want the sugars in the topping to like harden because that is going to encourage them to stick so i want to do this part slowly i want to make sure that i'm underneath the parchment if that's not the prettiest cake i've ever seen then i don't know what is so remember how i said sometimes a little bit of cake can slide underneath those slices it did that very minimally here it looks so beautiful but i have some little areas of that just go in with be like a parry knife or i have my little offset spatula here just kind of little wipe away a little bit that cakey area and remove it from the slices and then what you can also do is if you have any syrupy you know red juices left in the pan after you unmold it you could paint them back over the surface of the cake but i feel like this looks great and i don't think i need to do a whole lot to it now we just need to let the cake cool if you were serving this for company or you like really wanted to recreate the cover you can see how glossy this is some of that glossiness will go away as the cake fully cools and sets so you could always shine it up with a little bit of like orange marmalade that you strained or that kind of thing so that's if you want to do a little bit of your own food styling at home you know blood oranges photograph unlike really anything else i've learned are you on instagram yeah just not up late taking a break well welcome back well thanks oh it looks so good see how the cake takes ever so slight a dip in the center this kid could have used one more minute in the oven it's not it's just like imperceptibly well i guess perceptively barely perceptibly under done in the middle but that just means there's like lots of moisture in there it's going to taste really good when the cake is warm is when you really get i think some of the olive oil flavors and what i love about it is it just gets better as it sits so upside down cakes anything with fruit in it tends to improve with thyme it doesn't dry out and then the olive oil also really like improves the flavor as it goes on so i'm gonna eat a little slice hmm okay so the bottom this very sort of thin almost crunchy layer so delightful it's like a very perfumed cake it has great aroma and like really complex flavor i'm so glad i put this on the cover i haven't made this in so long good job to myself love it so good i would say this is an oldie but a goodie a perennial favorite blood oranges are kind of a wintertime treat but you can find them year round more and more it's a great way to celebrate the channel and how long we've been doing this and bringing you episodes of dessert person from the book and beyond hopefully this means we got 1 million followers but who could say we're almost there if not i hope you try the cake it is the cover star of dessert person truly one of my favorites so thank you for watching and like and subscribe [Music]

Channel: Claire Saffitz x Dessert Person

Views: 123,755

Keywords: olive oil cake, olive oil cake recipe, how to make olive oil cake, best olive oil cake, olive oil, olive oil cake recipes, cake, how to make an olive oil cake, easy olive oil cake, baking, dessert, cake recipe, olive oil cake bon appetit, easy cake recipe, blood orange cake, blood orange, orange, oranges, claire saffitz, claire saffitz dessert person, claire saffitz makes, bon appetit, gourmet makes, dessert person, claire bon appetit, claire makes, 1 million, million, special

Id: KafvltlhLR8

Length: 21min 44sec (1304 seconds)

Published: Thu May 12 2022

Reddit Comments

[u/coneofdepression]

i thought this meant that it's a military spec cake

[u/jsmeeker]

Congratulations on 983K. subscribers!!

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Thats close enough..

[u/crasstyfartman]

Omg on my phone and thought that was a pepperoni pizza 😂