Method

To Make the Olive Oil Cake

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with olive oil.

Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Combine Wet Ingredients

In another bowl, whisk together the eggs, milk, olive oil, blood orange zest, and vanilla extract until smooth.

Combine Mixtures

Gradually add the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix.

Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Cool the Cake

Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

To Make the Blood Orange Gastrique

Combine Ingredients

In a saucepan, combine the blood orange juice, granulated sugar, and white vinegar.

Simmer the Mixture

Bring the mixture to a gentle simmer over medium heat, stirring until the sugar has dissolved.

Reduce the Sauce

Continue to simmer for about 10-15 minutes or until the sauce has thickened slightly. Remove from heat and let it cool.

To Make the Creme Anglaise

Heat Cream

In a saucepan, heat the heavy cream and granulated sugar over medium heat until the mixture is steaming, but do not let it boil.

Whisk Egg Yolks

In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.

Temper the Yolks

Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent the yolks from curdling.

Cook the Mixture

Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon (about 5-7 minutes).

Add Vanilla

Remove from heat and stir in the scraped vanilla bean. Allow to cool slightly before serving.

Spanish Olive Oil Cake Recipe