by WinnieAb
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A&M's Testing Notes:
Expand CollapseWinnieAb's Notes:
Expand1 1/2 cup all purpose unbleached flour Ask a question about this ingredient
2 teaspoons baking powder Ask a question about this ingredient
1 1/2 teaspoon ground cardamom Ask a question about this ingredient
pinch of sea salt Ask a question about this ingredient
2 teaspoons minced blood orange zest Ask a question about this ingredient
1/2 cup plain whole milk yogurt Ask a question about this ingredient
1 cup sugar Ask a question about this ingredient
3 large eggs Ask a question about this ingredient
1/2 cup fruity olive oil Ask a question about this ingredient
juice from 1 blood orange Ask a question about this ingredient
1/4 cup powdered sugar (for the syrup) Ask a question about this ingredient
1/4 cup blood orange juice (for the syrup) Ask a question about this ingredient
Preheat the oven to 350°F. Grease a 9 inch springform pan with olive oil, and flour the bottom of the pan.
Ask a question about this stepIn a medium bowl, mix together the flour, baking powder, ground cardamom, and salt. Add the orange zest and mix well.
Ask a question about this stepIn a large bowl, combine the yogurt, sugar, eggs, olive oil, and orange juice. Whisk well to combine. Pour the dry ingredients into the wet ingredients and whisk again to combine.
Ask a question about this stepPour into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. I suggest you start checking after 25 minutes: you do not want to overbake it.
Ask a question about this stepCool the cake for 15 minutes and then remove the sides of the pan. Place the cake (which is still attached the bottom of the springform) on a large plate, prick the cake all over with a fork, whisk the syrup ingredients together, and then drizzle the syrup all over the cake. The syrup will seep into all those fork holes you just made, and this is a very good thing. Allow to cool before serving with the ice cream.
Ask a question about this step1/2 cup feta cheese Ask a question about this ingredient
1/2 cup whole milk Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
1 1/2 cup half and half Ask a question about this ingredient
2/3 cups sugar Ask a question about this ingredient
2 cups packed fresh mint leaves Ask a question about this ingredient
Process the feta cheese, whole milk, and cream in a blender until smooth. Set aside.
Ask a question about this stepHeat the half and half and the sugar in a medium pot on the stove. Remove from the heat before it comes to a boil, add the mint leaves, and cover. Allow the mint to infuse for about 1 hour.
Ask a question about this stepPour the infused liquid through a strainer into a bowl, squeezing out the mint leaves to extract all of their flavor. Compost or discard the mint. Reheat the minty milk mixture over medium heat to just before boiling, and then set it aside.
Ask a question about this stepBeat the egg yolks with a wire whisk.
Ask a question about this stepSlowly pour the warmed milk mixture into the egg yolks; whisk constantly while you do this so that the egg yolks don’t cook.
Ask a question about this stepPour the warmed egg milk mixture back into a saucepan. Stir constantly over medium heat, scraping the bottom as you stir, until the custard thickens and coats the back of a spoon.
Ask a question about this stepRemove from the heat immediately and pour the custard through the strainer. Add the blended feta mixture and stir to combine.
Ask a question about this stepChill the custard completely in the refrigerator and then proceed to make ice cream according to your manufacturer’s instructions.
Ask a question about this stepOh, this looks very nice!
wonderful! thank you for the inspiration -- i added blood orange sections in the middle of the cake too. YUM!
You already know how I feel about this because I fell in love with it on your blog, too. Any thoughts on using chestnut flour, I know I know...completely different, instead of the almond?
Oh I'm so sorry I forgot to respond to your chestnut flour question!
You know, I just don't know the answer. It's kind of "heavy", right? I haven't used it in years...I've had good luck substituting almond flour for regular flour in recipes, but just haven't tried the chestnut...
I just made the cake- it is delish! (I didn't attempt the ice cream). I would double the amount of syrup as it really adds to the cake. I would also use 3/4 cups sugar instead of a cup- but that is just my preference for tarter over sweet. I also used less powder sugar than called for- but again, that is a preference.
The cake took about 1 hour to bake, not 25-30 mins.
Thank you for the inspired recipe.....
KLL5,
I really appreciate all your comments and agree that more syrup would be great!
I am surprised it too so long to cook- just curious if you used a different sized pan? A smaller one that would result in a taller cake would take longer...was that the case? Do let me know.
Thanks again for the feedback!
WinnieAb- I don't know why it took so long to bake? I used a 9 inch spring form- maybe because it was from Ikea it was a bad metal that didn't conduct heat well?
Awesome idea for the ice-cream paired with the rustic citrus cake - yummy!
I'm so excited for the almond flour/coconut oil version! Your recipe will save me from having to figure it out for myself! Thanks!
Uh-oh, this looks really delicious. We're a gluten-free household so I'm thinking I might try this with almond flour. I think the ice cream would also be great with something chocolatey...
"Glutton",
I prefer to eat gluten-free too, and was also wondering if this would work with almond flour. So at the same time I did the "regular" cake, I also made one with almond flour, coconut oil instead of olive oil, and sweetened with maple syrup instead of sugar. It's fabulous! I will be posting it on my blog (and here) later this week if you are interested!
This sounds--and looks--divine! I love Molly Wizenberg's recipes, and ditto David Lebovitz, but your synthesis of flavors and textures seems to be the best of all worlds. Kudos on a lovely entry.
If I weren't serving the mint (or other flavored) ice cream with it, I'd infuse the orange juice with rosemary before making the syrup . . . . .
This is a lovely recipe. Cardamon and olive oil are wonderful in cakes.
Thanks AJ! I'm all out of energy for cake and ice cream testing, but adding zest or cardamom to the ice cream does sound yummy...
Brilliant!! You win. ;o) P.S. How about putting some of that cardamom in the ice cream? Or some blood orange zest? Though I'm sure it's perfectly lovely without either . . . . .
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
this was amazing. i didn't even make the ice cream and the cake is grand on its own. i will be making this often!