Wednesday, December 23, 2009

DesignSponge Part 2: Olive Oil Loaf Cake + Citrus Rosemary Compote

We're taking a week off here for the holidays. Cleaning our pantry, watching movies and spending time with our loved ones. We're leaving you with one last recipe, perfect for this time at home with your family. It's featured as part 2 of our designsponge feature. An olive oil loaf cake with a citrus compote. We hope you'll try it - it's so easy to make and absolutely delish. We'll be back next week with the long awaited winter dinner pics (remember the kumquats ? ) Till then...happy new year ! Thank you for all the support in 09, it's been overwhelming and exciting, we have lots of fun plans for the new year so be sure to come visit. xoxo

Olive Oil Cake

3 eggs
2 ½ cups sugar
1 ½ cups extra virgin olive oil
1 ½ cups milk
2 cups unbleached all-purpose flour
1 tsp baking powder
Large pinch of salt
Zest of one quarter of a lemon

Preheat the oven to 350 degrees.

Butter and flour a 10 inch loaf pan.
In a large bowl, whisk together the eggs and granulated sugar. Add the olive oil, milk, and citrus zest.
In another bowl, sift together: flour, baking powder, and salt. Slowly add the egg mixture, to the dry ingredients stirring just until blended. Do not over mix. Pour the batter into the prepared pan. (There will be extra batter—this is because it can also be baked in a 12 inch round. We like having the option from the same recipe. If you make a loaf like us you can also make a muffin or two or a mini loaf).
Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let the cake cool in the loaf pan. After cooling, run a knife along the edges to loosen. Turn pan upside down, and will the cake out ! If you have problems, we suggest cutting the first slice directly from the pan to create extra removal leverage.

Citrus Compote

3 navel oranges
1 grapefruit
2 Clementines
1 lemon
½ cup dry white wine
½ cup granulated sugar
2 tsp honey
2 tsp chopped rosemary
Zest of 1 of the oranges and the lemon—reserve zest. Also juice these two pieces of fruit.

In a saucepan, combine the orange and lemon juice, wine, sugar, honey and rosemary. Bring to a boil, stirring to dissolve the sugar. Lower heat and simmer until slightly thickened (approximately 15 minutes). Remove from heat and let cool.

Peel remaining citrus and slice into rounds, approximately ¾ in. Pour the warm liquid over the fruit, and serve warm.

Styling + Photography by Karen Mordechai
Styling & Kitchen Assistant: Lizzy Sall


  1. OH thank you! I need something different....and this certainly fills the bill....smiles.

  2. I'm certainly intrigued! Might have to whip this up this weekend!

  3. ooh, going to have to try this one. I've only made two of your dishes since I started reading this summer (the pressed chicken from your fall dinner and the watermelon salad with feta and mint), but they were both delightful. I wanted to thank you for the inspiring recipes and beautiful photography - I love your blog!

  4. of all the pastries, cakes is one of my favorite desert. i just couldn't resist it.

  5. I love what you did to the lemon juice, that’s very creative using it as food decors it looks like a flower, very beautiful.

  6. Hello, I have made your recipe of olive oil cake. The falvour is really great. Although I only used 1 cup of olive oil, I find it very 'oily' still. Did I misread the quantities?
    Maria - Portugal

  7. in absolute awe of your site. gorgeous things happening here! so happy to have found this.

  8. Great recipe. I just made this with a couple modifications (reduced sugar, spelt flour) and it turned out terrific.