Olive Oil Cake With Vanilla Oranges
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| Serves 8| Hands-On Time: 20m | Total Time: 3hr 00m Ingredients | |
| 3/4 cup | olive oil, plus more for the pan |
| 1 1/2 cups | all-purpose flour, spooned and leveled, plus more for the pan |
| 3/4 cup | finely ground cornmeal |
| 1/2 teaspoon | baking powder |
| 1/2 teaspoon | baking soda |
| 1/2 teaspoon | kosher salt |
| 3/4 cup | buttermilk |
| 2 large | eggs |
| 1 3/4 cups | sugar |
| 2 | blood oranges or navel oranges |
| 1/2 teaspoon | pure vanilla extract |
mascarpone or sweetened whipped cream, for serving
Directions
Heat oven to 350° F. Oil an 8-by-4-inch loaf pan and dust with flour, tapping out the excess.
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. In a medium bowl, whisk together the olive oil, buttermilk, eggs, and 1½ cups of the sugar; add to the dry ingredients and mix just until combined (do not overmix).
Transfer the batter to the prepared pan and bake until golden and a toothpick inserted in the center of the cake comes out clean, 50 to 55 minutes. Let cool for 20 minutes in the pan, then transfer to a wire rack to cool completely.
Meanwhile, cut away the peel and pith of the oranges: Working over a small bowl, cut along both sides of each orange segment, releasing the segments into the bowl. Toss the orange segments with the vanilla and the remaining ¼ cup of sugar. Let sit for at least 30 minutes and up to 2 hours, tossing occasionally.
Serve the cake, sliced, topped with the oranges and mascarpone.
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