Coarse Sea Salt
Blood Orange Olive Oil Cake with Salted Chocolate
How long: 35-45 minutes at 350ºF (baking), 10 minutes (prep)
Yield: 8-10 slices
The days are warmer and life calls for dessert that surprises harder than ambrosia (sorry, ambrosia). Enter: zesty olive oil cake topped with smooth chocolate, citrus and a crunch of salinity. Make this ensemble as quick (store-bought cake) or elaborate (recipe below) as you wish. We don’t make the rules. We’re just here for dessert. Download recipe as PDF.
Why Coarse?
- Large
- Crunchy
- Robust
Our sea salt is made by solar evaporation from seawater and harvested into crunchy pops of flavor right to your kitchen. Its coarse grains bring a delightful texture to the grill, desserts and those tried-and-true recipes that need a little twist.
Featuring Coarse Sea Salt
Ingredients
*If not baking cake, use one 1½” thick slice of best-quality pound-cake per plate.
1½ cups white whole wheat flour
½ tsp baking powder
¼ tsp baking soda
¼ tsp Morton® Fine Sea Salt
¾ cup olive oil
1 cup sugar
Zest and juice of 1 blood orange
3 eggs
1 tsp pure vanilla extract
¼ cup milk (gradually add)
For topping:
Supremed blood oranges
Melted dark chocolate
Morton® Coarse Sea Salt, for garnish
Steps
Preheat oven to 350ºF.
Sift together first four ingredients.
Cream olive oil and sugar until well-mixed. Add orange zest and juice, eggs, vanilla and milk. Stir into sifted dry ingredients until just blended.
Transfer to a greased loaf pan and bake for 35-45 minutes until toothpick comes out clean (cake will begin to firm about 20 minutes in. Watch the edges for over-browning).
Pssst: Some Tips
- Serve with aquafaba “whipped cream.”
- Try this cake with other types of citrus such as mandarin or Meyer lemon.