The Kitchen McCabe

Eat Beautifully.

  • Home
  • About
    • Contact
  • RECIPES
  • PRESETS
  • Work with Me
    • Press

Candied Orange Olive Oil Cake + Cornmeal & Rum

January 13, 2019 by Kayley 5 Comments

 

Candied Orange Olive Oil Cake + Cornmeal & Rum

Here we are, the first post of the new year.

I want to do something different this year and really, it’s something I started last year but now I really want to make it a thing: Cakes without frosting. I’m calling it #cakeunfrosted (you know, “life-unplugged”….that sort of thing). I want to see how many ways I can decorate a cake without using frosting. I hope you all will join me in this challenge, as well!  If you bake something and happen to post it on Instagram, use that #cakeunfrosted hashtag so that I can see it and share it in my stories! I’d love to see what you all come up with!

First up in a long line of cakes to come (I hope!) is this Candied Orange Olive Oil Cake with Rum & Cornmeal.

Oh, you guys. This cake is dreeeeeeamy.

It’s two layers of soft, fragrant, orange-scented olive oil cake studded with flecks of cornmeal and coated with an orange syrup and candied oranges. The combination of rum and olive oil gives the cake an almost buttery flavor that I can. not. get. enough. of.

Obviously I’ve used orange here but feel free to customize this cake with any citrus! Orange, mandarin, lemon, blood orange, cara cara orange, grapefruit, satsuma, tangerine….so many glorious options lie in front of you!

 

Happy New Year to all of you and happy #cakeunfrosted baking!

Candied Orange Olive Oil Cake + Cornmeal & Rum

Candied Orange Olive Oil Cake + Cornmeal & Rum
 
Print
Prep time
15 mins
Cook time
2 hours
Total time
2 hours 15 mins
 
Author: Kayley
Recipe type: Cake
Serves: One 6" Cake
Ingredients
  • INGREDIENTS:
  • FOR THE CAKE
  • 1 cup Raw Cane Sugar
  • 3 Large Eggs
  • Zest of one Orange
  • ¼ cup Golden Rum
  • 1 cup high quality Olive Oil (use extra virgin for a stronger taste and regular for a milder flavor)
  • 1⅓ cups Whole Milk
  • 1½ cups All-purpose Flour
  • ½ cup medium-grind Cornmeal
  • ½ teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • FOR THE CANDIED ORANGES
  • 1½ cups Raw Cane Sugar
  • ¾ cup Water
  • 2 Navel Oranges, sliced into ⅛" rounds (a sharp mandolin works great for this)
  • Kumquats, to top
  • Fresh Mint, for garnish
Instructions
  1. TO MAKE THE CAKE:
  2. Preheat the oven to 350 degrees.
  3. Grease and flour two 6" round cake pans (works best if pans are at least 3" deep).
  4. Place the eggs and sugar in a large mixing bow and beat together until pale and creamy. Add the orange zest, rum, olive oil, and milk, and whisk in.
  5. In a separate bowl, mix together the flour, cornmeal, baking powder, baking soda, and salt.
  6. Add the dry ingredients to the wet ingredients, mixing just until combined - Do not overmix!
  7. Divide the batter evenly between the prepared pans, dropping them on the counter a few times to nix air bubbles.
  8. Bake in the preheated oven for 35-40 minutes, or until a tester inserted into the center of the cakes comes out clean. While the cakes are baking, prepare the candied oranges.
  9. Once the cakes are done, remove from the oven and let them cool for 15 minutes. Remove cakes from pan and let cool on a wire rack while the oranges finish cooking.
  10. TO CANDY THE ORANGES & ASSEMBLE:
  11. Place the sugar and water in a saute pan and stir until the sugar is dissolved.
  12. Place pan over medium/high heat and bring to a boil. Reduce heat to medium/low and add the orange slices to the sugar mixture, spreading them eveny over the surface of the syrup. It's alright if they overlap a bit. Let the orange slices cook for 1 hour, makeing sure that the syrup is only gently bubbling. After one hour, pull each orange slice out of the syrup and lay on a siplat mat or peice of parchment paper.
  13. Level the tops of both cake layers. Pour ⅓ of the syrup from the candied oranges over the top of one of the cake layers. Spread the syrup evenly over the surface and place the other cake on top of that layer. Pour the remaining syrup over the top of the cake, using a basting brush to coat the top and sides with the syrup.
  14. Spray or coat the blade of a knife with oil. Use it to cut the candied orange slices in half. Place the candied orange slice halves on the cake as shown in the photos. They will stick right to the cake thanks to the sticky syrup coating. To place them over the top of the cake you'll need to cut a small wedge off of each half that you place around the perimeter - the cut sides should face out, lining the edge.
  15. Top the cake with sliced kumquats and fresh mint leaves.
  16. Best eaten the same day baked.
3.2.2925

Candied Orange Olive Oil Cake + Cornmeal & Rum

Other citrus-y favorites for your baking pleasure:

Semolina Cake + Grapefruit & Rose syrup

Paleo Coconut Lemon Meringue Tartlets

Lemon & Cardamom Polenta Cake

Candied Orange Olive Oil Cake + Cornmeal & RumCandied Orange Olive Oil Cake + Cornmeal & RumCandied Orange Olive Oil Cake + Cornmeal & Rum

Candied Orange Olive Oil Cake + Cornmeal & Rum

Candied Orange Olive Oil Cake + Cornmeal & Rum

You Might Also Like:

  • How To Roast & Puree a Pumpkin
    How To Make Pumpkin Puree (or any squash!)
  • Ginger Spiced Apple Cake + Maple Tahini
    Ginger Spiced Apple Cake + Maple Tahini
  • One Minute Double Chocolate Brownies | thekitchenmccabe.com
    One Minute Double Chocolate Brownies

Filed Under: Cakes, Desserts, Seasonal/Winter

« White Chocolate Custard Tart + Pomegranate Gelee
Tahini Mousse Cake + Candied Pecans & Halva »

Comments

  1. Kestrel says

    April 28, 2019 at 6:58 PM

    I am awed by your ability to create such beauty.

    Reply
  2. Tutti Dolci says

    April 28, 2019 at 6:58 PM

    I can’t get over how stunning this cake is, Kayley! Just gorgeous! 🙂

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

My name is Kayley! Welcome To The Kitchen McCabe, a blog based on wholesome recipes, beautiful food and photography. More >>

Popular Recipes

  • Tahini Olive Oil Chocolate Chip Cookies
  • Crisp Gingerbread Cookies
  • Chocolate Truffle Torte
  • Classic Deep Dish Apple Pie
  • Mandarin Vanilla Bean Olive Oil Cake

SEARCH THE KITCHEN MCCABE

Recent Pins

Recent Instagrams

Instagram did not return a 200.

Follow on Instagram

Privacy Policy

Copyright © 2021 · Designed by Snixy Kitchen · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress