Category: Citrus

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Cakes Citrus Cookies dessert French Fusion olive oil

Blood Orange Olive Oil Madeleine

Growing up in India, tea time has always been a part of life. Even though its not like the english tea with cucumber sandwiches and cookies, having a biscuit, or a mini cake or even something savory like a samosa with a cup of Chai is very common. Continuing the tradition, I love having friends over for chai and try to make something fun to go with it

Madeleines, french mini-cakes/cookies are just perfect for such occasions. The story has it that when a chef forgot to make a desert, he stormed out of the kitchen. A little girl made these cakes and saved the day, and hence they are named after her, Madeleine and that’s how these cakes got their name.

I love traveling, it is my the most favorite thing to do in the world. Visiting new places, exploring new things, trying new foods, meeting new people, every aspect of travel is exciting. One of the favorites, no in fact the favorite place is Italy. I have been there thrice and I think the only way I will be content is if I move there. I visited Sicily, an island off of southern coast of the main land is a beautiful place. I fell in love immediately. Catania, Palermo and more, its just so gorgeous.

Mercato del Capo in Palermo

Sicily is a culinary melting pot, so many invaders and conquerers meant those many food influences. Chickpeas, Saffron, Oranges and more. You can almost know the history of the place looking at the food.

One more famous thing is the olive oil from Sicily. I loved tasting it and could understand why one can live off of a good olive oil 🙂

When I got my hands on this gorgeous olive oil from Nuvo, flavored intensely with my fav, blood orange, I went right back to the island of Siciliy. I thought, why not create a dessert that screams Sicilia ( imagine a handsome Italian man screaming that 🙂 )

Sicilian Cannoli

Here is the part one of that desert, don’t forget to check out the others to see how it all came together

Madeleines are usually made with butter, but I played around and made these with this floral olive oil.

Madeleines
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Blood Orange Olive Oil Madeleines

A beautiful cookie/ cake flavored with floral blood orange olive oil, perfect to go with your afternoon tea or as a part of a desert

Course cake, cookies, Dessert
Cuisine French, fusion, Italian
Keyword baking, blood orange, cake, cookies, italy, madeliene, madelienes, siciliy, teatime
Servings 7

Ingredients

  • 85 Gms Blood Orange Olive oil you can also use plain olive oil
  • 10 Gms Honey 2 TBSP
  • 2 Eggs
  • 70 Gms Sugar
  • 90 Gms Sifted Flour
  • 1/2 Tsp Salt
  • 2 Tbsp Orange Zest
  • 1/2 Tsp Baking Powder

Instructions

Mixing the batter

  1. Warm the olive oil. It should warm enough to melt the honey in it however not hot. Once the honey is melted, remove from heat and let it cool

  2. Whisk eggs and sugar until creamy

  3. In a separate bowl, whisk together flour, baking powder, salt and orange zest

  4. Add the oil mixture to the egg mixture and combine well

  5. Add the flour mixture and mix till everything comes together

Rest the batter

  1. Let the batter rest in the fridge for at least 1 hour

Heat the oven to 350 F

Prepare the pan

  1. Grease and flour a madeleine pan

Baking

  1. Bake the madeleines for 10-12 mins

Categories
Citrus dessert Fusion

Blood Orange Fennel Upside Down cake

I love Farmers market. Every few months you get totally different produce, and I am always excited and wait for the change. It’s almost like the fruits and vegetables give you a hint of the season to come. For example, when you start seeing Persimmons and fresh peas in the market, you know its fall where as beautiful summer corn tells you were are in peak summer. Picking up the produce at its peak, bring it home and cook something fun with it, I just love the whole process.

There are few fruits/ vegetables which make their appearance in the market for a very short time. Apricots, Green peas and Blood orange to name a few. So when I get my hands on them, for those few weeks it’s all about making recipes where that produce is the star.

For the last few weeks its has been the blood orange.

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Blood orange, true to its name is vibrant ruby red from inside and has a unique flavor. Originally from Sicily and now available in other parts of the world, its a beautiful citrus. In Sicily it was considered a food for Royalty, because of its jewel like interior. I like its almost floral taste and love making Marmalade, and even curd. It also lends itself well to savory dishes or salad dressings.

Check out some of more Blood Orange recipes here: Blood Orange Olive Oil Madeleine, Blood Orange-Meyer lemon tart

When I was reading more about flavor profiles and pairing, it was interesting to read that it pairs well with spices like Cardamom, Fennel ( of course Orange and Fennel is a classic combination) along with nuts like almonds. So in today’s recipe I have played with these flavors and I must say the result was amazing.

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Blood Orange Upside Down cake

Incredibly flavorful cake that showcases these vibrant blood oranges that get paired beautifully with fennel. 

Keyword blood orange, cake, citrus
Servings 10
Author Anagha

Ingredients

Topping

  • 3 Tbsp Unsalted Butter
  • 32 Gms Brown Sugar about 1/3 cup
  • 32 Gms Sugar about 1/3 cup
  • 2 Tsp Lemon Juice
  • 2 Blood Oranges
  • 1 Tsp Fennel Seeds

Dry Ingredients

  • 65 Gms Corn Meal (fine)
  • 70 Gms Almond flour
  • 60 Gms APF about 1/2 cup
  • 8 gms Baking Powder about 1 1/2 Tsp
  • 2 gms Sea salt about 1/2 tsp
  • 1 Tsp Orange Zest

Wet Ingredients

  • 2 Sticks Unsalted Butter
  • 200 gms Granulated Sugar about 1 Cup
  • 4 Eggs, at room temperature I used plain whole milk
  • 1/3 Cup Yogurt
  • 1/2 Tsp Star Anise Powder

Instructions

  1. Preheat the oven to 350 F

  2. Grease a 9 inch cake pan

  3. In a small sauce pan, melt the 3 Tbsp butter. Add brown sugar, white sugar  and heat till the sugar melts. Mix the lemon juice and pour the mixture in the greased pan

  4. Sprinkle some fennel seeds into the pan

  5. Using mandolin or sharp knife, thinly slice the blood oranges( and  orange and kumquat if using)

  6. Arrange the slices in the pan on top of the butter sugar mixture. Try to cover the entire base, I used small kumquats in those spaces

Making the batter

  1. Mix the corn meal, almond meal, flour, baking powder, salt, ground star anise and orange zest. Give it a quick whisk.

  2. In a bowl cream the remaining butter & white sugar till pale in color

  3. Add one egg at a time to the creamed butter-sugar and continue to whisk. 

  4. Once all the eggs are added, add the yogurt and give it a stir

  5. Gently fold in the dry flour mixture 

  6. Pour the batter over the blood orange slices 

  7. Bake for 40-50 mins until the tooth pick inserted comes out clean

  8. Let the cake rest for 10 min. After 10 mins, turn it on a serving plate. Wait for a few minutes to tap on the bottom of the pan to release the cake.

  9. Serve with freshly whipped cream

Recipe Notes

  1. I have tried to give measurements in cups and spoons but to get accurate results, I would highly recommend using the weighing scale
  2. Make sure you arrange the orange slices very close to each and overlapping a bit, when they bake they shrink

Notes:

The inspiration for the recipe comes from NYT, Bon Appetit and Season by Nik Sharma

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