Corto Olive Oil Cake Recipe

Preheat the oven

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Mix dry ingredients

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

Combine wet ingredients

In another bowl, whisk together the eggs, CORTO olive oil, whole milk, vanilla extract, and blood orange zest until well combined.

Combine wet and dry mixtures

Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix.

Bake the cake

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

Cool the cake

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Juice the oranges

Juice the fresh blood oranges into a measuring cup until you have about 2 cups of juice.

Make the syrup

In a saucepan, combine the blood orange juice, granulated sugar, and water. Bring to a gentle boil over medium heat, stirring until the sugar has dissolved. Remove from heat and let cool.

Add lemon juice

Once the syrup is cool, stir in the lemon juice.

Chill and freeze the mixture

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm.

Heat cream

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.

Melt chocolate

Remove from heat and add the chopped dark chocolate. Let it sit for a minute, then stir until smooth and fully melted.

Cool and serve

Let the sauce cool slightly before serving over the olive oil cake and blood orange sorbet.