I’ve been holding on to this bottle of fragrant blood orange extract for a while! When my good friend and fellow foodie, Rebecca from I Want That for Dinner, first gave me the bottle from Bakto Flavors as a gift, I held onto it in my purse for weeks. I loved opening my bag and seeing that bright red bottle of extract staring up at me. So when I finally decided to use the extract in a recipe, my mind went in circles with ideas. Do I go sweet? Do I go nuts and try something savory? I found the perfect compromise and tried a little bit of both. A mildly sweet olive oil cake with blood orange extract combined with a blow-your-mind spicy jalapeno relish made with more of the extract. When you take the first bite of the cake, all you taste is the sweet and then the spicy creeps up on you and hangs around for a while. This recipe is definitely not for the faint of heart.
Please note that Bakto Flavors has not asked me to write this post but I am just so obsessed with their products that I had to incorporate it into a recipe.
Blood Orange Jalapeno Olive Oil Cake
1 cup all-purpose flour
1/2 cup finely ground almonds
1/4 cup yellow cornmeal
1 1/2 tsp baking powder
2 tsp salt
2/3 cup sugar
2 tsp lemon zest
1 tsp blood orange extract
1/2 cup olive oil
1/3 cup soy milk
1/2 cup blood orange jalapeno relish (recipe below)
Blood Orange Jalapeno Relish
makes 1 cup
5 jalapenos, seeded
1/2 cup orange juice
1 1/2 Tbsp sugar
1 Tbsp blood orange extract
I started with the relish to give it some time to cool. I chopped the seeded jalapenos in my amazing Kitchenaid Immersion Blenderuntil smooth. What would I do without this appliance?!? Seriously! You want to chop all of those jalapeños by hand? I didn’t think so.
I added the minced jalapenos with the orange juice, sugar and blood orange extract to a small saucepan and brought the mixture to a simmer over medium-low heat.
I cooked the relish for 30 minutes, stirring occasionally, until the mixture was very thick.
While the relish cooled, I prepared the olive oil cake. I whisked together the flour, almonds, cornmeal, baking powder and salt. I set this mixture aside.
In a stand mixer, I beat together the eggs, sugar, lemon zest and blood orange extract on medium until pale and fluffy, around 5 minutes.
I reduced the speed to low and slowly poured in the olive oil.
I beat in the flour mixture in three additions, alternating with the soy milk. I started and ended with the flour mixture.
I added the blood orange jalapeno relish to the cake batter and stirred until just combined. I prepared a springform pan with cooking spray and poured in the batter.
I cooked the cake at 350 degrees F for 45 minutes, until set and beginning to brown on the top. I removed the springform and cut right into that cake to reveal the swirls of blood orange jalapeno relish on the inside.