Blood Orange Olive Oil Cake with Rhubarb-Blood Orange Compote and Creme Anglaise

Olive oil cake is a baking miracle. Those of us (like me) who are used to classic French baking techniques reflexively think of olive oil as a savoury ingredient only. But when olive oil is substituted for butter in cakes, it produces a moist cake with a dense crumb and an incredibly light, fluffy texture, almost like an Asian sponge cake. It’s cake perfection. Since I started baking olive oil cakes, I’ve been playing with various combinations of flavours and ratios of olive oil and flour and eggs and sugar, and this cake is unquestionably my favourite: it’s the lightest and most delicate. Continue reading

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