Jewish Cookbook > Desserts > Italian Olive Oil Orange Breakfast Cake

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Mike Colameco, host of 92Y's Cooking with Mike Colameco and Food Talk on WOR710AM radio and star of Colameco’s Food Show for PBS, shares his culinary prowess as a judge in our Mega Bites Recipe Challenge and shares a fresh take on a delicious breakfast treat.

 
I have seen this cake a lot in Italy, and we've adapted the recipe a bit. If blood oranges aren't in season, use a standard eating orange. The results are wonderful, and the cake is really good for breakfast, snacks or any old time.

Recipe for 1" x 9" Pan

Pre-heat oven to 350° F

  • 2 small blood oranges
  • 1⁄3 cup of extra virgin olive oil
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1⁄2 tsp baking soda
  • 4 whole eggs
  • 1 1⁄2 cups sugar
  • 1⁄2 tsp salt
  • 1 tsp vanilla
  • 1⁄2 tsp almond extract (optional)

Butter or grease a springform pan, or whatever pan you are using. Slice off the top and bottom of the oranges until you get to the flesh, cut the whole orange in chunks and remove all the seeds. Place the cut up oranges in a food processor and chop them well, adding all the olive oil to the orange mix.

Sift all the dry ingredients together.

Beat the eggs until they are thick and mixed well, then slowly add the sugar, vanilla and almond extract to the eggs. Gradually add the flour to the eggs to incorporate it slowly. Be careful not to over mix, which will develop gluten. Add the orange mixture by thirds and incorporate. Don’t over mix. Pour contents into the greased baking pan and bake 60 minutes until done.

Serve with confectioners sugar, and maybe a dollop of whipped cream.